Asian Chicken and Vegetable Soup
  • 1 tbsp olive oil
  • 2 garlic cloves - crushed
  • 2 tsp of skinned and finely grated ginger
  • 6 cups of chicken stock
  • 1 star anise
  • 1 cinnamon stick
  • 1 stick of lemon grass - pound with handle of knife to release aroma
  • 2 tsp soy sauce
  • 4 chicken thigh fillets
  • 1 x 220gm pack of thin work ready rice noodles
  • 1 carrot julienne
  • ½ cup snow peas thinly sliced
  • 1 bunch of bok choy - slicing the crunchy white bit into 1 cm slices and the smooth green leaf into larger pieces
  • 1 handful of bean shoots and some vietnamese mint leaves to serve
  1. Heat oil in a large pot over low heat and add garlic and ginger. Stir until fragrant and beginning to change colour.
  2. Add stock, cinnamon, anise, lemon grass, soy sauce and chicken. Bring to a boil and reduce to a simmer, cooking for 40 minutes.
  3. While chicken is cooking, prepare vegetables, finely julienning carrots, sweet peas and chopping bok choy.
  4. Once chicken is cooked, remove from pot and shred. Remove cinnamon, lemon grass and star anise, return chicken to the pot.
  5. Add bok choy, carrot, snow peas and broken up noodles. Simmer for 5 minutes.
  6. Serve big hot bowls full, topped with bean shoots and vietnamese mint.
Recipe by The Life of Clare at