Chicken hot and sour soup
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.
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.