This fragrant soup is not only a delicious and clean meal which will fill you up without making you feel sluggish. It also has some great immunity-boosting benefits from the herbs, ginger and the delicious chicken broth. It’s a different take on mum’s chicken soup. Great for the body and soul.
- 1 thumb size piece fresh ginger, unpeeled and sliced.
- 1 teaspoons toasted coriander seeds
- 1 whole clove
- 1 small brown onion, halved
- 6 cups chicken broth (homemade is best)
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 350 g thin rice noodles (you can often find these in the veggie section of the supermarket or in the international food aisle)
- 200 g cooked and shredded chicken (you can use leftover roasted chicken)
- 3 spring onions, green part only, thinly sliced
- ¼ cup coriander, chopped
- 150g mung bean sprouts
- 8 sprigs mint
- 8 sprigs basil
- 1 fresh chili pepper, seeded and thinly sliced (add more or less depending on how hot you like it
- 1 lime, cut into wedges
Add the broth ingredients together into a large pot and bring it to a boil over medium-high heat. Decrease the heat to medium-low, cover and simmer for 20 minutes. Taste; you may want to add a bit more fish sauce. When the broth is to your liking sieve through a fine sieve and cover to keep hot.
While you’re cooking the broth in another bowl, soak the rice noodles in warm water until softened (about 10 minutes). Bring a large saucepan of salted water to a boil, add the noodles and cook for 3 minutes, or just until tender. Drain well.
To assemble, divide the noodles and chicken among 4 bowls, ladle in broth to cover and top with the spring onions and coriander. Serve with a plate of the bean sprouts, mint, basil, jalapeño and lime wedges alongside. If you’re feeling particularly hungry you can also add a boiled egg.