INGREDIENTS

INSTRUCTIONS

Take the skin off the 2 chicken breasts and slice them up finely and put to
one side.
In a pan of boiling water, not salted, drop in the egg noodles and separate
them in the water. They will cook in about 3 minutes. Once they are cooked,
remove them from the water by draining them and then put the noodles into a
bowl of cold water and add some ice cubes to the water to keep the water
cold.
In a casserole dish dissolve 2 cubes of chicken stock in 4 pints of boiling
water, this is to form the basis broth of the dish. Into this broth add the
chicken slices and stir.
With the broccoli, cut off the florets and then using a knife cut off the
outside rim which has all the rough bits on, and then slice the stalks into
slices and into the broth.
Cut the baby corn and asparagus lengthways in half and add to the broth.
Add the sliced onion and the chopped spring onion to the broth and then
with a pair of scissors cut up the lime leaves finely and add to the dish.
To the broth now add 2 cloves of garlic which have been ground and chopped
and 1 tbsp lemongrass which has been chopped finely. Add 1 tbsp of fish
sauce to the broth and the finely ground chilli. Then add the mint and
coriander which has been chopped finely and mixed. After a few minutes add
the chopped mushrooms, the broccoli florets, a handful of spinach leaves
and the mangetout.
Finally add 1 tbsp lemon juice and leave the broth to cook for a few
minutes, then add the noodles from the dish of cold water and stir. Leave
for a few minutes then it is ready to serve.
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