Annabel Langbein's Chicken Tom Yum





200g dried rice stick noodles

4 cups chicken stock

400g can cherry tomatoes or chopped tomatoes

finely grated zest of 2 limes

2 tbsp fish sauce

1 tbsp hot chilli sauce, such as sriracha

about 400g boneless, skinless chicken

thigh or breast, very thinly sliced

16 small button mushrooms, halved or quartered

4 heads bok choy, thinly sliced

quarter cup lime juice, or more, to taste

salt and ground black pepper, to taste

quarter cup coriander or Vietnamese

mint leaves, to serve

spring onion curls, to serve

Ingredients provided by Countdown:


 Place noodles in a bowl, cover with plenty of boiling water and soak for 10-15 minutes while

you make the soup.

Combine stock, tomatoes, lime zest, fish sauce and hot chilli sauce in a medium pot over a

medium heat. Simmer for 5 minutes. Add chicken and mushrooms and simmer just until

chicken has turned white (1-2 minutes).

Add bok choy and bring just back to a boil. Remove from heat and stir in lime juice, salt and

pepper. To serve, divide drained noodles between serving bowls. Top with soup, coriander or

mint and spring onion curls.

Wine match from Waipara Hills - 

2016 Soul Waipara Valley Grüner Veltliner

Aromas: Sweet yellow plum, pineapple and tropical notes.

Palate: Fresh apple with a savoury nuttiness and mineral texture that provides great mouthfeel.

The Grüner Veltliner has a lovely clean palate that will complement the fresh coriander and

Asian flavours in this dish.