Chicken Noodle Soup

I made this when myself and my husband were feeling a little under the weather. It tastes wonderfully fresh with all the greens and with the red chilli feels like a much needed warm hug on a cold winters day.

Serves 4
4 pak choy, shredded crossways
250g fresh egg noodle
300g shredded poached chicken (see recipe below)
2 litres of chicken stock
1 bunch of trimmed asparagus, cut in in half
90ml oyster sauce
1 1/2 tbsp caster sugar
3 tbsp lime juice

To serve:
coriander leaves
finely sliced red chilli
very finely sliced spring onion
lime wedges

Divide the pak choy into 4 large soup bowls. Cook the noodle according to the packet instructions. Drain and divide out equally into the 4 bowls.

Bring the stock to boil in a large pan and blanch the asparagus until bright green. This will only take approximately 40 seconds or so. You can test it with a fork if needed. Lift out the asparagus and divide out into the bowls.

Add oyster sauce, sugar and lime juice to the stock. Add in the poached chicken and warm through for 1-2 minutes. Ladle the stock with chicken into the bowls and garnish with the coriander leaves, chilli spring onion and lime wedges.