RECIPE | Asian-style chicken soup with winter greens

Serves: 4

Ingredients: 

1.5 litres chicken or vegetable stock

1 dried red chilli

2cm fresh root ginger, peeled and finely sliced

2 stems lemon grass, bruised

1 carrot, peeled and diced

1 Chinese cabbage, shredded

1 bok choi, roughly chopped

2 free-range chicken breasts, poached and shredded

1 bundle buckwheat noodles

Soy sauce, to taste

Sea salt and white pepper, to taste

Fresh chopped coriander, to serve

Method:

1. Place stock in a large pot and bring to the boil.
2. Add the chilli, ginger and lemon grass, reduce heat and simmer gently for 20 minutes.
3. Turn off the heat and let the broth sit for 5 minutes.
4. Remove lemon grass from the pot and throw in the carrot, cabbage, bok choi, chicken and noodles. Bring to a simmer on medium heat and cook until noodles are tender, about 6-8 minutes.
5. Add soy sauce to taste, season and serve hot topped with coriander.