Nothing warms the soul in winter like a well-made chicken soup but the ultimate test is if it can ward off man flu. TODAY cook Julie Goodwin has a recipe guaranteed to do just this.
This soup feels like it's actually doing you good as you eat it. The medicinal qualities of ginger, garlic and chilli also create great flavor. Fat free, carbohydrate free and totally guilt free, but delicious.
Preparation time: 15 minutes
Cooking time: 10 minutes
- 2 single chicken breast, skin and any fat removed
- 2 litres chicken stock
- 2 cm ginger, sliced
- 2 cloves garlic, halved
- 1 green chilli
- 4 shallots (spring onions)
- 1 bunch coriander
- 1 bunch Chinese greens - choy sum or bok choy, shredded finely
- 1 cup bean sprouts
- 1/2 bunch mint leaves
1. In a large pot, place the chicken breasts and cover with stock. While it is coming up to the simmer, add the ginger, garlic, half the chilli cut into 3 pieces, the white parts of 2 spring onions and the washed stems and roots of the coriander. Simmer for 15 minutes or until the chicken is cooked through. Remove the chicken and slice very finely, or shred. Simmer the soup for another few minutes then strain into a clean pot.
2. Meanwhile, into 4 deep noodle bowls, place the shredded Asian greens, topped with the remaining 2 shallots very finely sliced, a few coriander leaves, a few mint leaves, and the shredded chicken. Make sure the broth is very hot, and divide it between the bowls.
3. Top with bean sprouts and a few very fine slices of chilli.