1 tbsp fresh ginger, shredded
2 red chillies, chopped
1 stalk lemongrass, bashed
1½ litres/2½ pint chicken stock
1 packet of mini chicken fillets
2 heads of pak choi, shredded
85g/3oz button mushrooms, cut in half
6 lime leaves, shredded
225g/8oz rice noodles
1 tbsp fish sauce
1 lime, juice only
2 tbsp chopped fresh coriander
Place the stock in a large pan with the ginger, chillies and lemongrass. Bring to the boil, reduce the heat and simmer for 5 minutes.
Add the chicken fillets, mushrooms, pak choi and lime leaves. Cook for 4 minutes.
Remove the lemongrass and add the noodles. Cook for 2 minutes.
Stir in the lime juice, fish sauce and chopped coriander and serve.
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