Lemon coriander chicken soup

• Chicken breast100 g
• Water500 ml
• Ginger · sliced1 inch
• Garlic · sliced3 cloves
• Oil1 tsp
• Cabbage · shredded50 g
• Carrot · julienned1 small
• Spring onion · chopped2
• Corn flour · mixed with 2 tbsp water1 tsp
• Black pepper1/2 tsp
• Saltto taste
• Lemon juice1 tbsp
• Coriander leaves · chopped, stems included4 tbsp

Method

1. 1

   Put the chicken, water, ginger and half the garlic in a pan. Bring to a boil on high, then simmer on low for 12 minutes until the chicken is cooked through. Lift out the chicken and shred with two forks; strain and keep the stock.

2. 2

   Heat the oil in the same pan on medium. Fry the remaining garlic 30 seconds, add cabbage, carrot and spring onion whites and toss 2 minutes.

3. 3

   Pour in the stock and bring to a simmer. Add the shredded chicken, salt and pepper and simmer 2 minutes.

4. 4

   Stir in the corn flour slurry and simmer 1 minute until lightly thickened. Switch off, add lemon and coriander, and serve.

Tips

• Coriander stems carry the most flavour; chop them fine and add with the leaves.
• Make the stock with bone-in chicken for more body, then pick the meat off.

Swaps

• No chicken? Use 100 g firm tofu cubes and vegetable stock; the protein drops to about 12 g.

Storage

Keeps 2 days in the fridge. Add fresh lemon and coriander after reheating.