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Hot and sour chicken broth
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Cozy up with this flavorful Asian-inspired chicken soup.
Ingredients:
  • 1.5L (6 cups) chicken consomme or Massel chicken style liquid stock
  • 2 whole star anise
  • 1 cinnamon stick
  • 4cm piece fresh ginger, peeled, thinly sliced
  • 1 stalk lemongrass, bruised
  • 2 (about 200g each) chicken breast fillets
  • 4 cm piece fresh ginger, extra, peeled, cut into matchsticks
  • 2 purple Asian shallots, thinly sliced
  • 4 makrut lime leaves, finely shredded
  • 2 red birdseye chillies, seeded (optional), thinly sliced
  • 65g bean sprout
  • 250.00 ml Vietnamese mint leaves
  • 250.00 ml coriander leaves
  • 60ml lime juice
  • 48.80 gm fish sauce
Instructions:
  • In a large saucepan, combine consomme or stock, star anise, cinnamon stick, sliced ginger, lemongrass, and chicken. Bring to a simmer over high heat. Reduce heat to low and cook for 30 minutes until chicken is fully cooked and broth is aromatic. Use a slotted spoon to transfer the chicken to a bowl and let it cool slightly.
  • Finely shred the chicken using your fingers, then mix in the ginger, shallots, lime leaves, chili, bean sprouts, mint, and coriander in a medium bowl.
  • Pass the stock mixture through a fine sieve to remove solids. Stir in lime juice and fish sauce, adjusting seasoning to taste with more lime juice and fish sauce if needed.
  • Place the shredded chicken in individual serving bowls. Pour the flavorful stock mixture over the chicken. Sprinkle the herb salad on top and enjoy right away.

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