for 4 person

Stock

1 ½ litre	chicken bouillon
2	ginger shot (each approx. 65 ml)
½ tbsp	fish sauce
1 tbsp	soy sauce
1	garlic clove, pressed
1	green chilli, deseeded, finely chopped
2	star anise

Soup

2	chicken breast (each approx. 150 g)
75 g	perfumed rice, washed
2	spring onions incl. green parts, cut into rings, greens set aside
½	courgette, shaved into thin strips using a peeler
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
1 bunch	coriander, roughly chopped

How it's done

Stock

Bring the stock to the boil along with all the other ingredients up to and including the star anise.

Soup

Add the chicken breasts, cover and simmer for approx. 10 mins., add the rice and spring onions to the soup, cover and simmer for approx. 20 mins., stirring occasionally. Remove the chicken, pull apart using two forks, return to the soup with the spring onion greens, courgette, lime zest and juice, heat gently. Scatter the coriander over the top.

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