Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain.

Step 2

Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5-6 minutes or until softened. Add garlic, ginger, chilli and lemongrass. Cook, stirring, for 1 minute or until aromatic. Add chicken. Cook for 1 minute or until starting to colour.

Step 3

Pour in stock and 750ml (3 cups) water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 10 minutes or until chicken is cooked through. Remove chicken with tongs. Transfer to a clean board. Set aside to cool slightly. Shred. Return to pan.

Step 4

Add tomato, broccolini and snow peas to soup. Simmer for 3-4 minutes or until vegetables are just tender. Stir through buk choy until just wilted. Stir in lime juice and season. Divide noodles among bowls. Ladle over soup. Serve with basil.