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Mary Berry’s Thai chicken noodle soup is the perfect remedy to get over hay fever


Place the chicken breasts and stock in a large saucepan. Bring it to a boil, then reduce to a simmer for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.

Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the stock and simmer for 5 minutes over medium heat.

Next add in the pak choi, coriander and cooked chicken to the pan and simmer for 3 more minutes. Stir in lime juice and season with salt and pepper.

Boil a separate pot of water and cook the noodles per the package instructions. Drain, and divide the noodles between soup bowls. Ladle the soup over top, and serve.

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