Lemongrass & Ginger Chicken Soup

Rachel Morrow RACHEL MORROW

A nourishing and healing soup packed with immune boosting ingredients! A simple flu-fighting broth that you can make in less than 30 minutes.

Ingredients

  • 3 cups chicken broth
  • 1 chicken breast, organic, grass-fed
  • 2 stalks lemongrass, halved and bruised
  • 4cm (1.5 inch) ginger, thinly sliced
  • 2 garlic cloves, crushed
  • 3 kaffir lime leaves
  • 1 bunch of bok choy
  • Handful of cilantro (coriander)
  • Handful of bean sprouts
  • 1 long red chili, halved, deseeded and sliced thinly
  • ½ lime, cut into wedges

Method

  1. Add stock, ginger, lemongrass, garlic, kaffir lime leaves in large saucepan over high heat and bring to a boil.
  2. Add chicken and poach until cooked through, approximately 12-15 minutes.
  3. Remove chicken breast, allow to slightly cool and slice.
  4. Strain soup. Add back to saucepan with sliced chicken breast.
  5. Add your greens and allow to soften for 1 minute.
  6. Divide between bowls and serve topped with fresh coriander, bean sprouts, chili and a wedge of lime.

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