CHILLI CHICKEN & FUNGHI CLUB MUSHROOM RAMEN SOUP

By Caroline Potter

1 litre good chicken stock

1 1/2” cube ginger chopped

3/4 red chilli sliced

bunch Coriander

400ml cold water

2 x chicken breasts, thinly sliced

250g Funghi Club mixed mushrooms

1 pack of pak choi

1 tbsp fish sauce

1 tbsp soy sauce

100g dried egg noodles

1 lime

METHOD

Put chicken stock, ginger, chilli, coriander stalks, cold water and chicken breast in a saucepan, bring to the boil then simmer for 5-10 mins until chicken is cooked.

 

Add mushrooms, pak choi, fish sauce, soy sauce, egg noodles and most of coriander leaves. Cook for 2 mins or until noodles are cooked. Serve with a squeeze of lime, and a garnish of chilli slices and coriander leaves

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