Recipe: Ginger + Lemongrass Chicken Soup

A nourishing and healing soup packed with immune boosting ingredients! A simple flu-fighting broth that you can make in less than 30 minutes.

INGREDIENTS

• 3 cups chicken broth
• 1 chicken breast, organic, grass-fed
• 2 stalks lemongrass, halved and bruised
• 4cm (1.5 inch) ginger, thinly sliced
• 2 garlic cloves, crushed
• 3 kaffir lime leaves
• 1 bunch of bok choy
• Handful of coriander
• Handful of bean sprouts
• 1 long red chili, halved, deseeded and sliced thinly
• ½ lime, cut into wedges

METHOD

1. Add stock, ginger, lemongrass, garlic, kaffir lime leaves in large saucepan over high heat and bring to a boil.
2. Add chicken and poach until cooked through, approximately 12-15 minutes.
3. Remove chicken breast, allow to slightly cool and slice.
4. Strain soup. Add back to saucepan with sliced chicken breast.
5. Add your greens and allow to soften for 1 minute.
6. Divide between bowls and serve topped with fresh coriander, bean sprouts, chili and a wedge of lime.