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Hot & sour Szechuan chicken soup
- 400ml chicken stock
- a small chunk ginger , bashed up
- 1 bashed lemongrass stalk
- 1 tsp Szechuan peppercorns
- 1 tbsp soy sauce
- 6 baby pak choi
- 50g bamboo shoots
- 150g shredded cooked chicken
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 sliced spring onions
- small handful coriander leaves, to serve
- a few slices red chilli , to serve
Directions:View on BBC Good Food
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