Vietnamese-style chicken soup | The Barossa Mag

Name: Vietnamese-style chicken soup | The Barossa Mag
Ingredients: 2L salt reduced, good quality chicken or vegetable stock; 1 large fresh red chilli, deseeded and thinly sliced; 4cm piece of fresh ginger, peeled and grated; 40g dried shiitake mushroom slices; 425g tin baby corn spears, drained and rinsed (or one tray of fresh); 4 cloves garlic, finely diced; 2 eggs; 6 tablespoons cornflour; 500g chicken breast, thinly sliced (replace with tofu for a vegetarian version); 3 bunches bok choy, chopped; 270g ramen noodles (or gluten free alternative); 1 bunch coriander, roughly chopped; 4 spring onions, thinly sliced

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This is one I make when we feel like something a bit different and special. I get requests for it all the time because it’s so delicious and it’s Richie’s

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barossamag.com.

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