Asian Chicken Soup

Take two litres of vegetable stock.

Add to this:

2 large onions (sliced)
2 carrots (julienned)
1 stick of celery (coarsely chopped)
1 x 440gm tin of sweet corn
100gm of bean shoots
1 tsp crushed garlic
1 tsp minced chilli
1 stick of lemon grass
1 tsp galangal root

Simmer this for an hour, stir regularly and season to taste.

After one hour, add:

The meat of 1 cooked (steamed) chicken
1 Tbsp chopped Vietnamese mint
1 cup finely shredded bok choy
2 Tbsp cornflour, mix with a little bit of boiling water before adding.

Cook for a further one hour without the lid on, stirring regularly, serve hot.

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