Chicken and egg noodle soup

Step 1

Place shiitakes in a heatproof bowl and cover with boiling water. Set aside to soak for 10 minutes. Drain, remove stalks and thinly slice, reserving 2 tbs soaking liquid.

Step 2

Prepare the egg noodles according to packet instructions, then drain and divide among 4 serving bowls. Top with the bok choy and chicken.

Step 3

Bring stock to a boil in a saucepan over high heat. Add shiitakes, reserved liquid, soy sauce, sugar, fish sauce and lime juice. Ladle broth into bowls, and top with basil, chilli and sprouts. Serve with lime.