Chicken and veg soup recipe!
Wholesome, light, and with a hint of chilli, this chicken soup is packed full of asian greens and spices. Sure to warm you from head to toe, this is a recipe you’ll use over and over again!
2 teaspoons rice bran oil
4 cloves garlic, sliced
1 tablespoon finely grated fresh ginger
½ teaspoon chilli flakes
2 litres (8 cups) salt-reduced chicken stock
300g chicken breast fillets, trimmed
1 cup brown rice
1 bunch baby pak choy (baby bok choy), shredded coarsely
2 medium (240g) carrots, cut into matchsticks
115g punnet baby corn, sliced diagonally
Small handful bean shoots
1 cup coarsely chopped fresh coriander
6 green onions (green shallots), finely sliced diagonally
Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.
Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.
Bring soup back to the boil; add the rice and cook until almost tender. Add pak choy, carrots, bean shoots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.
Meanwhile, shred the chicken. Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.