Chicken & Mushroom Soup Malaysian Style

Ingredients

• 250gm chicken tenderloins
• 300gm button mushrooms, sliced
• 1.25 litres chicken stock
• 1 bunch choy sum, chopped
• 250gm fresh thin egg noodles
• 150gm Enoki mushrooms, trimmed
• serves 4

Directions

1. Pre-heat barbeque or char grill on medium high. Barbeque or grill chicken for 1-2 minutes on each side or until just cooked through. Cut chicken in half lengthways and keep warm.
2. Stir-cook mushrooms 3-4 minutes or until tender. Stir in stock and choy sum stalks, reserving leaves for later.
3. Bring to the boil, reduce heat to medium low and simmer for five minutes. Add noodles, cook, stirring often for 3 minutes.
4. Add choy sum leaves, chicken and enoki mushrooms, cook for 1-2 minutes or until leaves have wilted. Spoon into serving bowls and serve immediately.