1In a large saucepan, combine stock, ginger and lime leaves over medium heat. Bring to simmer.
2Add chicken breast to stock and cook gently 10 to 12 mins. Transfer to a plate and rest 10 mins. Shred chicken.
3Return stock to boil on high. Add wontons and noodles and cook 1 to 2 mins.
4Stir prawns and bak choy through and cook a further 1 to 2 mins, until wontons are tender, prawns are cooked through and bak choy wilts.
5Divide wontons, noodles, prawns and bak choy among bowls. Top with pork and chicken. Ladle over hot soup. Serve with a sprinkling of scallions.
Photo: Bauer/Rob Shaw