Food & Drink



1.5 litres chicken bone broth
500ml water
2 chicken breast fillets
1 bunch choy sum
2 bunches soba noodles, approx. 200g
5cm piece ginger, roughly chopped
2 whole stalks lemongrass, cut into chunks
1 bunch coriander roots, save tops for garnish
6 kaffir lime leaves
2 garlic cloves
2 tbs light soy sauce
1 tbs black sesame seeds chopped red chilli to serve


In a large saucepan place the broth, water, ginger, lemongrass, garlic, coriander stalks, lime leaves and soy. Bring to the boil. Once boiling add the chicken breasts and cook for 8-12 minutes or until tender and just cooked through. Remove the chicken and slice thinly. Strain the stock and place back into saucepan on high heat. Add the soba noodles and boil for 5 minutes or until cooked with an al dente bite. Remove from broth and divide into serving dishes. Add the choy sum and cook for 2 minutes. Remove and divide on top of noodles. Add chicken to each bowl and top with broth. Serve with coriander, freshly chopped chilli and sesame seeds.