Pour the chicken stock into a large pot, add the lemon grass, ginger, chili pepper and garlic and bring to a boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
Lift out the chicken with a slotted spoon, put onto a chopping board and allow to cool. Leave the pot of stock on the heat.
Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk. Bring the pot back to simmering temperature, then cook for 3 minutes.
Meanwhile, cut the chicken into fine shreds. Stir the chicken into the soup with the lime zest and juice and the bokchoy and simmer gently for 2 minutes until the bokchoy has wilted.
Ladle the soup into four soup bowls and scatter with scallions and cilantro. Provide a spoon and fork for ease when eating.
Recipe Notes
Each serving: 36 g protein, 13 g fat of which 4.5 g saturates, 41 g carbohydrate, 3 g fibre, 441 Calories