Restorative chicken soup

Today has found me a little under the weather, and nothing says 'healing' like chicken noodle soup. This version is not my best, I started making it before I realised I didn't have all the ingredients, but the base soup is to die for, and even though this version is less than 'gold medal' it is a pretty good shower for the finals, and like the olympic finals, sometimes there is only a few micro-seconds between the first and last placegetters.

This isn't your traditional chicken soup recipe - I've borrowed this from my A Cook's Guide by Donna Hay. This one is asian inspired, and there is nothing like a bit of chilli to warm the cockles of your heart and clear our your sinuses. Next time you are in the mood for a really good, quick and healthy soup, or you catch the dredded lergy, give this soup a go. You won't be disappointed.

Ginger Chicken soup with Asian Greens (the ORIGINAL Donna Hay recipe)

Ingredients

6 cups chicken stock + 2 cups water
shredded chicken pieces
50g ginger
2 green onions
4 small red chillies
1/4 cup (60ml) soy sauce
1/2 teaspoon sesame oil
2 tablespoons chinese rice wine
2 bunches baby bok choy
coriander to serve

Now, I must admit, I rarely completely stick to the ingredients or the instructions.
I grate my ginger and add a stalk or two of grated lemon grass. I generally have 2 large red chillies (deseeded) because that is generally enough of a chilli experience for me, but knock yourself out if you like your soups to, dare I say it, knock you out.

I also have added in fish sauce (1/8 cup) and often omit the sesame oil. I don't add the rice wine.
I also love mushrooms in mine. This one had normal button coz that is what I had, but my favorite are the black fungi mushrooms which I probably butchered by just dumping them whole into the soup. You know what though? I like it that way - slimy yet satisfying!!!

Since I am a carb fiend I generally will also add some rice noodles at the very end. But not always. I hope you are beginning to realise the inherent flexibilitity in this soup.

Directions

I add the grated ginger, sliced green onions, chillies (sliced and deseeded), lemon grass to the pot first, then add the stock, soy and fish sauces (and the others if I were to use them) and water, and then bring this all to the boil. I then add the shredded chicken and mushrooms and then at the end, the greens (not always bok choy) and the noodles (if I am using them). Serve straight out of the pot for an instant crowd pleaser. 

Warming, tasty and definitely restorative.
Enjoy
xxx