Asian Soup

 

Portion: 2

 

  • 3 cloves of garlic
  • 5cm piece of ginger
  • 200 g mixed Asian greens - such as baby pak choi, choy sum or chinese cabbage
  • 2 spring onions
  • 1 fresh red chilli
  • 5 sprigs of fresh Thai basil
  • 1 stick of lemongrass
  • 2 star anise
  • 200ml of Liquid Gold in 1 Litre of water
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon tamari
  • 1 lime

 

  1. Peel and crush the garlic, then peel and roughly chop the ginger.
  2. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli. Pick the herbs.
  3. Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.
  4. Place the pan over a high heat, then pour in the Liquid Gold in water.
  5. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
  6. A couple of minutes before it’s cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
  7. Serve the broth in deep bowls seasoned with fish sauce (if using) and tamari, sprinkle with the herbs, spring onion and chilli, then serve with wedges of lime.

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