CHICKEN HOT & SOUR SOUP
SERVES 6 PREP 30 MINS COOK 8½ HOURS
• 1.6kg whole chicken• 2 carrots, coarsely chopped• 2 stalks celery, trimmed, coarsely chopped• 1 onion, coarsely chopped• 10 cups water• 6 kaffir lime leaves, crushed• 2 x 10cm sticks lemongrass, bruised• 6cm piece ginger, grated• 2 long red chillies, sliced thinly, plus extra to serve• ½ cup lime juice• ½ cup fish sauce• 3 tsp brown sugar• 425g can straw mushrooms, drained, rinsed• 2 baby buk choy, trimmed, coarsely chopped• 200g rice vermicelli noodles• ½ cup firmly packed coriander leaves, plus extra to serve 1 Remove and discard fat and skin from chicken. Place chicken, carrot, celery, onion and water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low 8 hours.
2 Carefully remove chicken from cooker and shred meat coarsely using two forks. Discard bones. Strain cooking liquid through a…
