Oriental chicken soup

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Vicky’s version of the traditional Jewish chicken soup! Apart from being an excellent way to recycle a chicken carcase, this is an aromatic and tasty soup that is also quick and easy to make. Before I make the stock I pick the carcase clean so that there are some delicious little chicken pieces to add to the soup to make it a meal in a bowl. The addition of ginger, chillies, lemongrass and garlic are all good anti-cancer ingredients. Of course, if you don’t like chillies or garlic as much as I do, then omit or add less.

Oriental chicken soup

1 pint or more chicken stock made with the bones and carcase, knob of ginger, a stem of bashed lemon grass, a whole chilli, a couple of lime leaves, coriander or parsley
1 tbs Canola or sesame oil
½ in ginger, peeled and sliced
1 clove of garlic, peeled and sliced
1 chilli, deseeded and  thinly sliced
6 shitake or other oriental mushrooms, sliced
chicken pieces from the carcase
good handful of greens – spinach, kai lan, pak choi, kale – whatever you have to hand
good handful rice vermicelli noodles, according to appetite! (optional)
dribble of sesame oil for finishing
coriander leaves for garnish
salt and pepper to taste

Gently fry the mushrooms in the oil to release their flavours.

Add the stock, ginger, garlic, chilli and chicken pieces. Bring to the boil.

Add the rice vermicelli and the greens and simmer until cooked.

Dribble sesame oil and garnish with coriander before serving

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