Sour and spicy chicken mushroom soup Ingredients • 350g (12oz) chicken breast fillets, sliced • 2.5cm (1in) piece root ginger, peeled and grated • 1 clove garlic, crushed • 1 red chili, finely chopped • 200 ml chicken stock • 150g (5oz) button mushroom or shiitake • 1 (200g) can bamboo shoots, drained and finely sliced • 750ml (1 1/4pt) hot vegetable stock • 30ml (2tbsp) light soy sauce • 15ml (1tbsp) rice vinegar • 45ml (3tbsp) corn flour mixed with 60ml/4tbsp cold water • 1 spring onion, sliced • 1 small handful of coriander, roughly chopped Method 1. Heat a large wok or pan over high heat, add the oil. Add the chicken and stir fry for 4-5 mins until pale golden. Add the ginger, garlic, and chilli and stir-fry for a few secs. 2. Add the mushrooms and stir fry for 1 min. add the bamboo shoots, hot stock, soy, and vinegar and corn flour mixture. Bring to the boil and simmer for a further minute. 3. Remove from the heat and garnish with spring onion and coriander and serve immediately with wedges of lime.