Green Tea Chicken Noodle Soup
Immerse the tea bags in the hot water for 3-5 minutes before removing and discarding.
Pour the green tea and chicken stock into a medium sized saucepan and add the garlic, ginger, soy and fish sauces.
Bring the liquid to the boil and then reduce to a simmer. Taste the broth and season with a little salt if needed.
Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender.
Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking.
Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid.
Sprinkle with coriander leaves and shallots to serve.