Chicken hot and sour soup

Prep 0 h : 5 m
Cook 9 h : 0 m


  • 1.6kg whole chicken

    240g carrots, coarsely chopped

    300g celery, trimmed, coarsely chopped

    200g onion, coarsely chopped

    2.5 litres water

    6 fresh Kaffir lime leaves, crushed

    40g fresh lemongrass, bruised

    30g fresh ginger, grated

    2 fresh long red chillies, thinly sliced

    125ml lime juice

    125ml fish sauce

    3 tsp brown sugar

    425g canned straw mushrooms, drained, rinsed

    300g baby bok choy, trimmed, coarsely chopped

    200g rice vermicelli noodles

    ½ cup firmly packed fresh coriander leaves


  • Remove and discard fat and skin from chicken.

    Place chicken, carrot, celery, onion and the water in a 4.5-litre slow cooker.

    Cook, covered, on low, about 8 hours.

    Carefully remove chicken from cooker; shred meat coarsely using two forks.

    Discard bones.

    Strain cooking liquid through a muslin-lined sieve, or linen tea towel; discard solids.

    Return strained liquid to cooker with lime leaves, lemon grass, ginger, chilli, juice, sauce, sugar, mushrooms and chicken.

    Cook, covered, on high for about 30 mins.

    Stir in bok choy.

    Meanwhile, place noodles in a medium heatproof bowl, cover with boiling water; stand for 10 mins or until softened, drain.

    Divide noodles among serving bowls. Ladle hot soup over noodles.

    Serve sprinkled with coriander, and fresh sliced chilli, if you like.