FAST & FRESH WEEKNIGHT WINNERS

When time is short, whip up oneon of these quick and eeasy meals

HOT & SOUR CHICKEN NOODLE SOUP

SERVES 4 PREP 15 MINS COOK 10 MINS COST $$$

1 ½ cups chicken stock

1.5 litres water

3 kaffir lime leaves, torn in half 10cm stick lemongrass, halved lengthways 3cm piece ginger, thinly sliced

1/3 cup tom yum paste 2 tbsp fish sauce

½ cup lime juice

1/3 cup brown sugar 200g dried rice stick noodles 400g baby buk choy, quartered 200g shiitake mushrooms, thinly sliced 400g chicken breast fillets, thinly sliced

3 small red Thai chillies, thinly sliced

¼ cup coriander leaves

1 Place stock, water, lime leaves, lemongrass and ginger in a large saucepan. Bring to boil. Reduce heat and simmer, covered, 5 mins. Remove lemongrass and ginger with a slotted spoon. Stir in paste, return to boil. Stir in fish sauce, juice and sugar.

2 Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water, stand 5 mins until tender. Drain.

3 Add buk choy to stock mixture with mushrooms, chicken and two of the sliced chillies. Simmer 4 mins until chicken is cooked through. Stir in noodles, simmer until hot. Season to taste.

4 Serve topped with remaining chilli, coriander and a squeeze of lime, if liked.