How to make it

  • Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.
  • Place the oven-proof pot in an unheated oven. Set the temperature to 400deg. F and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.
  • Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.
  • Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.
  • Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.
  • Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.

Reviews & Comments 4

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  • iamskippy 8 years ago
    Hi, your receipe is similar to mine.
    Yours is easier, not as time consuming.
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    " It was excellent "
    seafoodlover ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    I like this one a lot. Sounds so very good!Got my 5.
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    " It was excellent "
    peetabear ate it and said...
    nice soup..good post.
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