A soothing, aromatic soup with tender chicken and a zing of fresh ginger—ideal for comforting the senses and warming you from the inside out.
Ingredients
Serves 4
- 1 onion, sliced
- 2 cloves of garlic, sliced
- about 1 ½ inches of ginger, peeled and diced (have plenty of ginger in it)
- 1 red chilli, seeds removed and finely chopped
- 1 carrot, cut into small dice
- 150g basmati rice, washed
- 800ml chicken stock
- 400g cooked chicken, shredded
- handful of broccoli florets
- handful of mushrooms, sliced
- handful of spinach
- 1 lime
- soy sauce
- Thai fish sauce (optional)
Method
- Put a large pot on over low to medium heat, add a little oil and add the onion, garlic, ginger, chilli and the carrot. Let this all cook slowly for a few minutes.
- Add the rice and the stock. Allow this to simmer for about 20 minutes, check the rice to make sure it is cooked.
- Add the cooked chicken, broccoli, and mushrooms and cook for 2-3 minutes.
- Add the spinach and cook for a minute or so, season with lime juice, a dash of soy sauce and a dash of Thai fish sauce if using it.
