Recipe – Asian Chicken Broth

I love this soup in winter, I originally came across it in a AWW cookbook but have since adapted it to suit my needs.  There are several ways you can have this which I have outlined at the bottom.



* 1 litre chicken stock

* 1 litre water

* 1 stalk lemon grass, finely chopped

* 4cm piece ginger, sliced thinly

* 2 small red chillies

* 2 tablespoons soy sauce

* 1 tablespoon lime juice

* 1 tablespoon fish sauce

* 1 bunch choy sum, chopped (can substitute bok choy or pak choy)

* 500g chicken mince

* 3 cloves garlic, crushed

* bunch of coriander (chop part of it finely and the rest leave whole)



* Combine the chicken stock, water, lemon grass, ginger, chilli and soy sauce in a large saucepan.

* Bring to the boil then reduce heat and simmer for 5mins

* In a bowl combine chicken mince, garlic cloves and the finely chopped coriander

* Roll this mixture into balls (I make mine slightly bigger than a tablespoon)

* Add balls to the simmering broth and cook for 5 minute (or until balls are cooked through – this will vary depending on how long you leave it for)

* Add lime juice, fish sauce, choy sum and cook for a further 2 minutes

* Add some coriander just before serving

chicken broth



* You can have this as a plain broth, just don’t make the chicken balls

* Another options is to have this as a clear soup, with or without the chicken balls (as pictured).  Don’t add in the choy sum or coriander and after cooking your chicken balls in the soup, take them out and strain the soup.  Add the chicken balls back in and enjoy!


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