Ginger chicken and vegetable soup

Preparation time

30 minutes

Cooking time

30 minutes

Serves

Recipe courtesy of

Marianne Aboumelhem, Accredited Practising Dietitian (APD)

BROTH:

3L of water

4 tbsp of salt-reduced soy sauce

1 tbsp of fish sauce

8cm piece of fresh ginger, peeled and thinly sliced

juice of 1 whole lemon

3 garlic cloves, peeled and crushed

1 medium onion, peeled and cut into thin slices

2 small hot chilli peppers (to taste), finely chopped

cracked black pepper (to taste)

OTHER:

200g of dry thin rice noodles

1kg of chicken breast, thinly sliced

1 head of broccoli, cut in to florets (tip: you can use the stem too, just peel and slice)

2 large carrots, peeled and sliced into circles

1 red capsicum, seeded and sliced

400g of button mushrooms, sliced

150g of snow peas, topped and tailed

400g can of baby corn kernels, drained and rinsed

Serve with a few steamed gyoza/ dumplings (not included in nutrition information)

Add water to a large pot and bring to the boil over medium heat.
Add all ‘broth’ ingredients and allow the mixture to simmer for a minimum of 20 minutes so all the flavours can infuse into the water to create a fragrant broth.
Prepare noodles as per package instructions, drain and set aside.
Add the sliced chicken into the broth and allow to simmer for 5 minutes.
Finally, add all remaining chopped vegetables and allow to boil for no longer than 2 minutes before turning off the heat.
Divide noodles amongst 8 deep soup bowls, then ladle over the hot soup.