Ingredients1l good (preferably home-made) chicken stock
2 chicken breasts (chopped)
1 pak choi (chopped)
200g rice noodles
1 tin of bamboo shoots
Handful of mushrooms (chopped)
Thumb-length piece of fresh ginger (peeled and chopped)
3 lemon-grass stalks (finely sliced)
2 limes (juiced)
2 spring onions (chopped)
Handful of fresh coriander (roughly chopped)
Method1. In a big pan, heat a little oil then add the chopped chicken till it is just cooked, then add the fresh ginger and mushrooms.
2. Cook for a few more minutes then add the chicken stock, bashed up lemongrass, lime juice, bamboo, pak choi and spring onions.
3. Bring to boil then turn heat down and allow to simmer for about 15mins.
4. Now cook the noodles according to the instructions on the packet. Once they are cooked add them to the simmering broth and sprinkle the torn coriander in. Serve.