Try our #FoodForSoul unique, 'Vietnamese Chicken Soup', a heartfelt meal that includes tender chicken, fresh herbs, and aromatic spices simmered to excellence in a rich broth, sure to keep you comfortable throughout the monsoon.

VIETNAMESE CHICKEN SOUP

Components

3 cups chicken stock
250 grams boneless chicken
2 spring onions with greens, sliced
1 inch ginger, sliced
1 inch cinnamon
Salt to taste
100 grams rice noodles
1 tsp sugar
2 fresh red chillies, seeded and sliced
2 tbsps soy sauce
1 lemon
1 tsp fish sauce
1/2 medium onion, sliced
1/4 cup bean sprouts
1 tablespoon sliced fresh coriander
3-4 fresh basil leaves
Squashed black peppercorns to taste

Method

1. Boil chicken stock in a nonstick wok. Include chicken, spring onions, ginger, cinnamon and salt and cook for 10-15 minutes.
2. Boil enough water in another nonstick wok. Add rice noodles and cook for 5-6 minutes.
3. Add sugar to the chicken mixture. Drain pipes the noodles and transfer in a bowl. Add water and reserved.
4. Take fresh red chillies in a bowl. Add dark soy sauce and mix well. Reserve.
5. Cut lemon into wedges. Remove the scum and spring onions from the stock mixture.
6. Drain the stock and put back on the heat and shred the chicken.
7. Add fish sauce to the stock and blend well.
8. Take some rice noodles in a serving bowl. Add chicken, sliced up onions, bean sprouts, coriander and basil on top.
9. Sprinkle crushed black peppercorns, put the stock, position the lemon wedges, drizzle soy- chilli mix and serve hot.

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