Choy sum, chicken and prawn noodle soup

Author: Nadia Lim

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

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2 cups liquid salt-reduced chicken stock

3 cups water

1 tablespoon salt-reduced soy sauce

2 teaspoons sherry

1 teaspoon sesame oil

2.5cm piece fresh ginger, sliced

1 clove garlic, sliced

300g dried soba or udon noodles

150g chicken breast, sliced thinly

12 (about 240g) raw prawns, shelled with tails

12 (about 120g) button mushrooms, sliced

4 spring onions, sliced

2 bunches choy sum (about 300g), stalks trimmed, halved, sliced

Instructions

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1 Bring chicken stock, water, soy sauce, sherry, sesame oil, ginger and garlic to the boil in a large pot. Add noodles and cook for 6-8 minutes until almost cooked through.

2 Add chicken and prawns and cook for 2 minutes. Lastly add mushrooms, spring onions and choy sum. Cook for 2 more minutes. Divide among bowls and serve hot.

Nutrition Info (per serve)

Calories 410 cal

Kilojoules 1720 kJ

Protein 28 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 60 g

Sugar 4 g

Dietary fibre 10 g

Sodium 750 mg

Calcium 120 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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