Ingredients

  • 600ml chicken stock
  • 200ml coconut water
  • 2 limes, zested and juiced
  • 4cm ginger, peeled and finely diced
  • 1 tbsp fish sauce
  • 1 tsp low salt soy sauce
  • ┬Ż tsp sugar, or to taste
  • 2 carrots, peeled the cut into ribbons with a peeler
  • 2 cooked chicken breasts, finely shredded
  • 1 pak choi, shredded
  • 150g cooked fine rice noodles
  • 1 tbsp coriander leaves
  • 1 red chilli, finely sliced

Method

  1. Pour the chicken stock and coconut water into a large saucepan and bring to the boil.

  2. When boiling, add the lime zest and juice, ginger, fish sauce, soy sauce and a little sugar to taste, simmer for 5 minutes to infuse the flavour into the liquid.

  3. Add the carrot ribbons, chicken and simmer for 2 minutes until hot through, and the carrots have softened.

  4. Stir in the pak choi and rice noodles and simmer for a further minute.

  5. Serve with coriander and chilliest on top.