Ingredients
Method
1.Heat oil in large saucepan, cook onion, ginger and garlic, stirring, until onion softens. Add the water and stock, bring to the boil. Add chicken, reduce heat. Simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat, cool chicken in broth 10 minutes. Remove chicken from broth, chop meat finely.
2.Return broth to the boil. Add corn and pasta to pan, simmer, uncovered, about 10 minutes or until pasta is tender. Return chicken to pan, simmer, uncovered, until heated through.
3.Add sauce and buk choy to remaining soup, season to taste, simmer, uncovered, until buk choy wilts.
Add some thinly sliced red chilli for a spicy version of this soup, if you like. This is a last minute soup, it doesn’t freeze well. The pasta will become soggy as it absorbs more liquid and the buk choy will discolour.
Note
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