Name: This Tom Yum Chicken Noodle Soup is food for the soul
Prep time: 10 min
Cook time: 280 min
Total time: 290 min
Yield: 6
Ingredients: 1.4kg whole chicken; 6 green onions, cut into 3cm lengths, plus extra thinly sliced to serve; ⅓ cup tom yum paste; 100g punnet shiitake mushrooms, sliced; 2 bunches choy sum, trimmed, roughly chopped; 200g packet dried rice stick noodles

This Tom Yum Chicken Noodle Soup is food for the soul

This flavoursome soup is inspired by the traditional Thai recipe.

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Serves 6

Prep

10M

Cook

4H 40M

Total

4H 50M

TIP – For a milder, creamy version, add a 165ml can of coconut milk with the mushrooms and choy sum.

Ingredients

1.4kg whole chicken

6 green onions, cut into 3cm lengths, plus extra thinly sliced to serve

⅓ cup tom yum paste

100g punnet shiitake mushrooms, sliced

2 bunches choy sum, trimmed, roughly chopped

200g packet dried rice stick noodles

Method

Step 1.

Pat chicken dry with paper towel. Transfer to the removable bowl of a 5 to 6-litre capacity slow cooker.

Step 2.

Add onions, paste and 2 litres (8 cups) water to slow cooker. Cover with lid. Cook on Low for 4 hours 30 mins.

Step 3.

Remove chicken. Cool slightly. Remove and discard skin and bones from chicken. Break chicken into large pieces. Return to slow cooker.

Step 4.

Stir in mushrooms and choy sum. Cover with lid. Cook on High for a further 5-10 mins, or until mushrooms are tender and greens are just wilted.

Step 5.

Meanwhile, cook noodles according to packet directions until tender. Drain. Divide noodles among bowls. Pour in soup.

Step 6.

Top with extra onions. Serve with chilli oil and lime wedges (optional).

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