1 bunch baby pak choy (baby bok choy), shredded coarsely
2 medium (240g) carrots, cut into matchsticks
115 gram punnet baby corn, sliced diagonally
1 cup coarsely chopped fresh coriander
6 green onions (green shallots), finely sliced diagonally
Method
Chicken noodle soup
1
Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.
2
Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.
3
Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.
4
Meanwhile, shred the chicken.
5
Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.