Ingredients (Serves 4)
Preparation time 1.5 hours

CATY’S ASIAN CHICKEN & VEGETABLE SOUP

(takes about 1 ½ hours to make – mostly a lot of chopping!!!)

Ingredients:

1 onion – finely diced

2 cloves garlic – finely chopped

3 shallots – finely diced

1 Tblspn olive oil

4 chicken breasts – diced

½ tspn of cracked black pepper

½ tspn of curry powder (optional)

2 Tbspns Tamari

2 Tbspns fresh coriander – chopped

1 tspn ground cummin

1 Tbspn fresh basil – chopped

1 Tbspn fresh parsley

1 bay leaf

4 celery stalks – diced

1 leek – finely diced

1 cup green beans – diced

½ cabbage – finely chopped

4 tomatoes – finely chopped

1 cm lemongrass root (optional) – or just a piece of lemon rind

Appx. 2-3 litres water (extra water to keep the soup’s consistency perfect)

Note: – use a large heavy-based saucepan

• Makes approximately 10-12 serves. May vary according to your personal vegetable and protein grammages.

Method:

• Finely chop onions, shallots and garlic and fry in a frypan with the olive oil
• Add chicken.
• Add all the other ingredients and bring to the boil, then simmer for about 1 hour– until all the vegetables are half cooked – adding a bit of water to the mixture now and then – to stop the soup thickening and burning.
• Take out the lemongrass or lemon rind and bay leaf just before serving.

OK to freeze in meal-size portions (and will freeze for up to 3 months)