Asian Chicken Soup
Prep Time: N/A
Notes: Fresh, crisp and clean flavours, healthy, light, low in fat, very tasty and quick!
175g chicken breast skins removed
450g fresh baby spinach stalks removed and leaves washed
6 slices of pickled pink ginger
4 spring onions finely shredded lengthways
2 cloves garlic finely crushed
1.2 litre chicken stock
1 tabsp lemon juice
1 tsp castor sugar
1 small Thai chilli, seeded and chopped fine
3-talbsp Nam pla (fish sauce)
2-talbsp rice wine vinegar
2-talbsp-soy sauce
16 leaves of purple sprouting basil, roughly torn
1-tblsp peanuts
30g bean sprouts
1. Combine the chicken, garlic, onion, 1 table spoon of soy sauce, and one table spoon of Nam pla and set aside

2. In a wok, bring the chicken stock to the simmer and add the chilli, sugar and lemon juice

3. When simmering, gently lower in the chicken breast into the stock along with any of its marinade.

4. Cook for 4 – 5 minutes gently

5. Add the spinach and cook for a further 2 minutes or until the chicken has cooked. At the last few seconds, add the purple basil leaves.

6. Remove from the heat and add the remaining rice wine vinegar, soy sauce and Nam pla to 4 individual serving bowls

7. Carefully remove the chicken and slice thinly

8. Pour the stock into bowls, with a good amount of the spinach and top with some fresh bean sprouts.

9. Add the slices of chicken and sprinkle with the peanuts

10. Scatter over fresh leaves or coriander and serve immediately
Serves: N/A

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