Chicken soup recipe

• 175 g (6.2oz) chicken breast, skins removed
• 450 g (15.9oz) fresh baby spinach stalks removed and leaves washed
• 1 handful pickled pink ginger (6 slices)
• 4 spring onions finely shredded lengthways
• 2 cloves garlic finely crushed
• 1.2 l (2.1pints) chicken stock
• 1 tbsp lemon juice
• 1 tsp caster sugar
• 1 small Thai chilli, de-seeded and chopped fine
• 3 tbsp Nam pla (fish sauce)
• 2 tbsp Alan Coxon`s Ancient Greek vinegar (or alternatively, rice wine vinegar)
• 2 tbsp soy sauce
• 2 handfuls purple sprouting basil, roughly torn (16 leaves)
• 1 tbsp lightly crushed peanuts
• 30 g (1.1oz) bean sprouts

1. Combine the chicken, garlic, onion, 1 tbsp of soy sauce, and 1 tbsp of Nam pla and set aside
2. In a wok, bring the chicken stock to a simmer and add the chilli, sugar and lemon juice.
3. Gently lower the chicken breast into the stock along with any of its marinade.
4. Cook for 4-5 minutes.
5. Add the spinach and cook for a further 2 minutes or until the chicken is cooked through.
6. In the last few seconds, add the purple basil leaves.
7. Remove from the heat and add the remaining Ancient Greek vinegar, soy sauce and Nam pla.
8. Carefully remove the chicken and slice thinly.
9. Pour the stock into bowls, with a good amount of the spinach and top with some fresh bean sprouts.
10. Add the slices of chicken and sprinkle with the peanuts.
11. Scatter over fresh leaves of basil and serve immediately.

baby spinach stalks, handful, onions, garlic, l, lemon juice, sugar, chilli, nam, vinegar, soy sauce, purple sprouting basil, peanuts, bean sprouts

Taken from www.lovefood.com/guide/recipes/14835/chicken-soup-recipe (may not work)