Vietnamese Chicken Noodle Soup

Serves: 4
Preparation Time: 15
Cooking Time: 20


  • 1/2 bunch fresh coriander
  • 1L Campbell's Real Stock - Chicken
  • 250g chicken breast fillet
  • 2cm knob fresh ginger, grated
  • 1 tbsp sweet soy sauce (kecap manis)
  • 2 limes, zested and juiced
  • 1 bunch baby bok choy, quartered
  • 1 punnet baby corn, halved or 1 x 250g can whole baby corn, drained and halved
  • 125g uncooked flat rice noodles, cooked according to directions on packet
  • 1 cup bean shoots
  • 2 tbsp fresh Vietnamese mint or mint leaves


  1. Separate coriander into leaves and stalks. Set aside leaves.

  2. Place Campbell's Real Stock, coriander stalks, roughly chopped ginger, sweet soy sauce and lime zest and bring to the boil. Reduce heat to simmer, add chicken and poach for 10 minutes or until the chicken is cooked. Remove the chicken from the stock and slice. Remove the lime zest, ginger and coriander stalks and discard.

  3. Bring the stock back to the boil and add the bok choy and baby corn and cook for 2 minutes. Add the lime juice and grated ginger.

  4. To serve, divide the noodles and place on the bottom of 4 soup bowls.

  5. Top with the bok choy, corn and chicken. Pour the chicken broth into the bowls and garnish with bean shoots, Vietnamese mint and reserved coriander leaves.


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