How to make it

  • Place the chicken strips, chopped ginger, chopped lemon grass and sliced chili in a oven safe covered casserole dish or pot (Chinese sand pot works great!). Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot/dish.
  • Place the pot in an unheated oven. Set the temperature to 400 degrees F. or 200 degrees C. and cook the soup for 35-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.
  • Add the scallions and mushrooms, cover and return the pot to the oven for 10 minutes. Meanwhile place the noodles in a large pot of boiling water and cook according to directions on package.
  • Drain the noodles and divide among four warmed serving bowls. Stir the soy sauce into the soup and season with salt and pepper. Divide the soup between the bowls and serve immediately.

Reviews & Comments 6

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  • valinkenmore 7 years ago
    I meant to say BROTH not brother!
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  • valinkenmore 7 years ago
    Another winner! Great combo of veggies, brother and noodles. Can't wait to try this one!
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  • chuckieb 7 years ago
    This looks really lovely Shandy....and healthy too...thanks so much!
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  • elgourmand 7 years ago
    Nicely done Shandy. This could have come right off Jumbo Floating Resturant in Aberdeen Harbour, Hong Kong. True, they use a bit of Chinese Five Spice in theirs but this is very Chinese. RJ
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  • hungrybear 8 years ago
    a Goody
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  • elgourmand 8 years ago
    Yo Shandy: I make a soup very much like this. I ain't too fond of the canned baby corn cobs so use young fresh corn shaved from the cop with a bit of the cob to hold it together. Nice post and thanks. RJ
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