Asian Chicken Soup
Adapted from Donna Hay’s Asian Pork Soup
1 teaspoons vegetable oil
1 tablespoon grated ginger
1 small garlic clove left whole, just cracked
1 stalk of lemongrass finely minced
1 star anise
6 cups chicken broth
sliced butternut squash
1 large chicken breast boned and skinned and thinly sliced
Chile Garlic sauce
Heat oil and add the ginger, lemongrass, cracked garlic clove and
Add the chicken broth, cover and simmer for five minutes.
Add slices of butternut squash, simmer for another three or four
Add the sliced chicken. Simmer for a few minutes until chicken
Serve over cooked rice noodles.
Topped with fresh basil leaves and a
little chile garlic sauce.