Hearty Vietnamese Chicken Soup

Nutritional Information

This fragrant Asian-style broth is supercharged by using bone broth as the base. Traditional Chinese medicine practitioners often use bone broths to promote the health of the kidneys, digestive system and blood. Making bone broths is a particularly nourishing option for people with a food sensitivity or gastrointestinal disorder because it’s an easy way of supplying essential nutrients. This chicken broth can replace chicken stock in a wide variety of recipes.

Serves 4-6

Ingredients

  • Stock: 2kg chicken wings
  • 3 litres filtered water
  • 2 tablespoons salt
  • 2 tablespoons coconut oil
  • Vegetables: ½ head broccoli, florets and stems chopped into bite-size pieces
  • ½ cauliflower, florets and stems chopped into bite-size pieces
  • 1 whole red capsicum, deseeded and julienned
  • 2 medium carrots, julienned
  • 1 zucchini, julienned
  • 200g snow peas, cut in half
  • 3 slices galangal ginger
  • 3 slices fresh ginger
  • 1 stalk lemongrass, smashed to release flavours
  • 250g mung bean shoots
  • 10 kaffir lime leaves, scrunched together to release flavors
  • 1 bunch of fresh Thai basil, leaves removed and roughly chopped
  • 1 bunch of fresh coriander, roughly chopped
  • 1 bunch of fresh mint, roughly chopped
  • 1 lime, cut into wedges

Method

  1. Make the stock first. Place the chicken wings, water, salt and coconut oil in a large stockpot and bring to the boil. Boil for 5 minutes, skimming off the impurities as they rise to the surface.
  2. Reduce the heat and allow to simmer for 45 minutes. Turn off the heat and leave to cool. When the chicken is cool enough to handle, remove from the pot and set aside. Drain and reserve the stock.
  3. Remove the skin from the wings and shred the cooked meat. Set aside in a separate bowl.
  4. Return the stock to the pot and add the vegetables, both kinds of ginger and the lemongrass.
  5. Heat until boiling, then reduce the heat and add the shredded chicken. Gently simmer until the vegetables are just tender, but still slightly crunchy.
  6. Serve garnished with the bean shoots, chopped herbs and a wedge of lime. Make sure you squeeze the lime into the soup for added flavour.