750g prawns or cooked shredded chicken
2 red chillies deseeded and chopped
2 shallots sliced
4 cloves garlic crushed
1 tablespoon grated ginger
1 teaspoon salt
1/2 teaspoon turmeric
2 chicken stock cubes in 8 cups water
400g mushrooms
1 bunch bok choy shredded
200g bean sprouts
1 teaspoon lemon juice
6 tablespoons chopped cucumber


In non-stick frypan fry chillies, shallots, garlic, ginger, salt, turmeric. Place in large saucepan, add stock and simmer for 10 minutes.
Add mushrooms, prawns/chicken, simmer for 3 minutes. Add bean sprouts, bok choy and lemon juice. Heat. Garnish with chopped cucumber and shallots.