Food by Barbara Northwood
Chicken and vegetable soup
| Serves |
|---|
| Serves 4 |
Ingredients
- 2 cups GRAVOX Real Chicken Stock
- 2 cups water
- 2 kaffir lime leaves, finely chopped
- 2.5cm length of ginger, finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp ground coriander
- 1 bunch fresh asparagus, cut in half crossways
- 1 cup sugar snap peas, cut into thirds
- 1 punnet cherry tomatoes, quartered and deseeded
- 2 chicken breast fillets (about 600g), poached and sliced
- Pinch salt and pepper
- 1 red chilli, sliced and deseeded, to serve
- Coriander or parsley, to serve
1 In a large saucepan, add stock, water, kaffir lime leaves, ginger, garlic and coriander. Bring to the boil and simmer for 15 minutes.
2 Add the thick stems of the asparagus and blanch for 30 seconds. Add the asparagus tips and blanch for a further 30 seconds. Add peas, tomato and chicken, and warm through. Season.
3 Ladle into bowls and top with chilli and herbs to serve.
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