Chinese Pak Choi & Noodles Soup

Ingredient

1. 1 liter Chicken Stock
2. 1 tsp finely chopped fresh Root Ginger
3. 1 small red Chilli, de-seeded  and chopped finely
4. Juice of 1/2 a Lime
5. 1 tablespoon light Soy Sauce
6. 50g Chestnut Mushrooms
7. 2 Pak Choi heads,
8. Finely sliced 150g dried fine thread Egg Noodles
9. A kettle full of boiling water
10. 2 tablespoons chopped fresh Coriander

Instructions

1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan.
2. Simmer for 5 minutes over a moderate heat.
3. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.
4. Place the noodles in a bowl and pour boiling water over them.
5. Stir to separate the strands and then leave to soak according to the packet instructions.
6. Drain off the water and divide the wet noodles between four warm bowls.
7. Top up with the soup and decorate each bowl with chopped coriander.