Asian Chicken Soup

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
rice noodles
1 large chicken breast boned and skinned and thinly sliced
basil leaves
Chile Garlic sauce
Heat oil and add the ginger, lemongrass, cracked garlic clove and
star anise.
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
is cooked.
Serve over  cooked rice noodles.  
Topped with fresh basil leaves and a
little chile garlic sauce.

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