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Ginger and chicken broth

SERVES 2 bowls

Ingredients

Ginger, piece the size of your palm, in slices
1 onion
1 carrot
½ chicken for soup (bones in)
1 stick lemon grass
2 chili peppers
200 gr fine rice noodles
Juice of 1 lime
300 gr mixed mushrooms, sliced (for example: enoki, shii take, oyster)
1 spring onion
Shiso leaves

Method

Bring 1 litre of water with the ginger, onion, carrot, chicken, lemon grass and 1 chili pepper to a boil. Turn heat down and simmer for half an hour to an hour. In the meantime, soak the rice noodles in hot water for 5 minutes and drain. Mix with a little sesame oil to prevent sticking. Slice the other chili pepper and the spring onion.

Pass the soup through a fine mesh sieve and return to the pan. Add the lime juice to taste. Take all the meat off the chicken and tear or cut into fine pieces. Add to the soup together with the mushrooms and heat through. Divide the noodles over two bowls, spoon over the hot broth and top with the chili, spring onion and shiso leaves.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS

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