This recipe from the spring section of the The Greengrocer's Diet is a real crowd pleaser. It's quick to make and a great dish to enjoy as we transit out of winter into the warmer weather.
Heat the stock in a large saucepan with the ginger, garlic, lemon juice, chilli, star anise, tamari and brown sugar, and bring to a gentle boil.
Add the chicken and shitake mushrooms and reduce the heat to simmer for 10 minutes. Add the carrots and Asian greens, and cook for a further 2 to 3 minutes.
Spoon the stock and vegetables into 4 bowls, add the sliced chicken, top with shallots and serve.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1342 kj |
| Calories | 321 kcal |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 9 g |
| Total Protein | 45 g |
| Fibre | 4 g |
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