Chicken noodle soup | Reader's Digest Australia

Ingredients

• 4 cups (1 litre) salt–reduced chicken stock
• 2 stems lemongrass, white part only, finely chopped
• 2 teaspoons grated fresh ginger
• 1 long red chilli, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 400 g (14 oz) skinless, boneless chicken breast fillets
• 150 g (5 oz) dried rice stick noodles
• 1 cup (180 g) sliced fresh or canned baby corn
• 1⅔ cups (150 g) sliced button mushrooms
• 1 tablespoon salt–reduced soy sauce
• 1 cup (250 ml) low–fat coconut milk
• finely grated zest of 1 lime
• freshly squeezed juice of 1 lime
• 2⅔ cups (200 g) sliced bok choy
• 3 spring onions (scallions), thinly sliced
• ¼ cup (7 g) fresh coriander (cilantro) leaves, roughly chopped