Asian Chicken and Vegetable Soup

There’s a pox on our house. I swear, we’ve done something and I can’t figure out what it is. I had tonsillitis, now Jay has tonsillitis and Elliot’s got full on snot, so much so that his nose is bleeding from all the wiping.

I shared this on Instagram and the absolutely lovely Megann from Megann’s Kitchen offered to email me her Asian Chicken and Vegetable Soup recipe. I jumped at the opportunity.

asian-chicken-soup-2 I got the email, opened the recipe on my phone and headed straight to the supermarket and did something I don’t normally do. I shopped just for that meal.

We had nothing at home for it, and I knew it was exactly what I needed, it was the day before grocery day, so I just headed to the supermarket to pick up the ingredients.asian-chicken-soup-3 Trouble is that I also picked up a bunch of things that I didn’t need too, a punnet of strawberries that were on sale and a couple of litres of milk because we might have been running out. By the time I walked out I had spent $30, which doesn’t sound like much (the soup made 6 serves, so $5 a serve isn’t too bad) but if I did that every day for our dinners, I’d be spending upwards of $400 a fortnight just on dinner!asian-chicken-soup-4Don’t get me wrong the soup was absolutely delicious, but it was a great reminder of why meal planning is oh so important when trying to stick to a budget.

Check out my book about how we keep our grocery budget under $200 a fortnight for our family of three HERE.

Asian Chicken and Vegetable Soup
Author: Clare Reilly
  • 1 tbsp olive oil
  • 2 garlic cloves – crushed
  • 2 tsp of skinned and finely grated ginger
  • 6 cups of chicken stock
  • 1 star anise
  • 1 cinnamon stick
  • 1 stick of lemon grass – pound with handle of knife to release aroma
  • 2 tsp soy sauce
  • 4 chicken thigh fillets
  • 1 x 220gm pack of thin work ready rice noodles
  • 1 carrot julienne
  • 1/2 cup snow peas thinly sliced
  • 1 bunch of bok choy – slicing the crunchy white bit into 1 cm slices and the smooth green leaf into larger pieces
  • 1 handful of bean shoots and some vietnamese mint leaves to serve
  1. Heat oil in a large pot over low heat and add garlic and ginger. Stir until fragrant and beginning to change colour.
  2. Add stock, cinnamon, anise, lemon grass, soy sauce and chicken. Bring to a boil and reduce to a simmer, cooking for 40 minutes.
  3. While chicken is cooking, prepare vegetables, finely julienning carrots, sweet peas and chopping bok choy.
  4. Once chicken is cooked, remove from pot and shred. Remove cinnamon, lemon grass and star anise, return chicken to the pot.
  5. Add bok choy, carrot, snow peas and broken up noodles. Simmer for 5 minutes.
  6. Serve big hot bowls full, topped with bean shoots and vietnamese mint.


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