6asparagus halved length ways and halved again across the middle
1tbsplight soy sauce
0.5Juice of lime
6baby corn65g halved length ways
1bunch of pak choi leaves100g
150gegg noodlesstraight to wok
Handful chopped cashew nuts
Bunch of fresh mint leaves
Bunch of fresh coriander leaves
Wedges of lime
Fresh chilli sliced into circle
Runny yolk boiled eggsshelled and halved
Heat the oil in a large pan or wok. Slice the chicken and mushrooms, add to the pan and stir fry for 5 minutes or until browned and cooked through. Transfer the chicken and mushrooms to a small bowl and place to one side.
Place the pan or wok back on the heat and add the stock and warm water. Next bash the lemongrass stalk with a rolling pin to release the flavours and add to the stock and water. Next add the star anise, kaffir lime leaves, bay leaf, chopped ginger, half of the chilli finely chopped, and just the stems of the asparagus (save the asparagus tips for later). Bring to the boil and then simmer for 20 minutes.
Whilst the pan is simmering boil an egg in its shell for 7 minutes (I usually warm the egg under the tap first to prevent the shell from cracking in the pan). Add the egg straight to boiling water and boil constantly for 7 minutes. After 7 minutes plunge the egg into cold water to stop the cooking process. Set to one side ready for serving later.
After 20 minutes, use a slotted spoon to remove most of the larger ingredients. Keep the broth on the heat and add 1 tbsp. light soy sauce, 1 tsp fish sauce, 1 tsp shrimp paste and the juice of ½ a lime. Stir well then add the baby corn, pak choi, noodles, asparagus tips and the cooked chicken and mushrooms. Stir and bring to the boil, then simmer for a further 5 minutes to wilt the veg and to ensure the chicken is fully warmed through.
Dish up into bowls – include a good few ladles of the broth.
Peel and halve the egg
Serve the bowls with fresh herbs, the remaining chilli sliced into circles, chopped cashew nuts, wedges of lime and the boiled egg.