Ginger Chicken Broth

Fresh ginger and garlic make a clear broth taste deeply restorative. Cook the noodles separately if you plan to keep leftovers.

Ingredients

• 1 litre chicken stock
• 30 g fresh ginger, sliced
• 3 garlic cloves, crushed
• 2 chicken breasts
• 150 g rice noodles
• 2 heads bok choy, halved
• 2 tablespoons soy sauce
• 2 scallions, sliced
• Lime wedges and chili oil

Method

1. Simmer stock, ginger, garlic, and soy sauce for 10 minutes.
2. Add chicken and poach gently for 12 minutes. Lift out, shred, and return it to the broth.
3. Cook noodles according to the packet. Add bok choy to the broth for the final 2 minutes.
4. Divide noodles between bowls and ladle over the chicken and broth. Finish with scallions, lime, and chili oil.

Serve it with

Offer cilantro and extra soy sauce at the table.