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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).