Oriental chicken soup with noodles and bok choy
Remove the stiff end and stiff leaf of the lemongrass stalk. Slice the lemongrass very finely. Heat the oil in a soup pot and fruit lemongrass and onion in glass for about 5 minutes. Add the garlic and fruit for another minute.
Heat the pots of broth with boiling water to 1.5 liters and pour into the pan. Bring to the boil and add the noodles and mushrooms. Leave to simmer slowly for 3 minutes on low setting.
Add the paksoi and spring onion and let it shrink in a minute. Stir well and gently season the soup with sambal and sweet soy sauce. Tasty with crackers.
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