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
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
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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