Warm up with this chicken soup rich in Asian flavours.
- Place the consomme or stock, star anise, cinnamon stick, sliced ginger, lemongrass and chicken in a large saucepan. Place over high heat and bring to a simmer. Reduce heat to low and cook for 30 minutes or until chicken is cooked through and broth is fragrant. Use a slotted spoon to transfer the chicken to a bowl and set aside to cool slightly.
- Use your fingers to finely shred the chicken. Combine the extra ginger, shallots, lime leaves, chilli, bean sprouts, mint and coriander in a medium bowl.
- Strain the stock mixture through a fine sieve and discard the solids. Add the lime juice and fish sauce to the stock mixture. Taste and season with lime juice and fish sauce.
- Arrange the shredded chicken among serving bowls. Ladle the stock mixture over the chicken. Top with the herb salad and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set