Name: Creamy asparagus and chicken soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 bunch asparagus; 4 cup chicken stock; 1 teaspoon oil; 1 clove garlic, crushed; 2 green onions (shallots), finely chopped; 1 tablespoon fish sauce; 200 gram poached chicken, skin removed, finely shredded; 2 tablespoon cornflour; 1/4 cup water; 1 egg, lightly beaten; coriander sprigs, to serve

Ingredients

2 bunch asparagus

4 cup chicken stock

1 teaspoon oil

1 clove garlic, crushed

2 green onions (shallots), finely chopped

1 tablespoon fish sauce

200 gram poached chicken, skin removed, finely shredded

2 tablespoon cornflour

1/4 cup water

1 egg, lightly beaten

coriander sprigs, to serve

Method

1.Cut 4cm from tops of asparagus and set aside.

2.Place remaining stalks in a saucepan with stock. Bring to the boil on medium heat. Reduce heat to low; simmer gently 10 minutes. Strain; set aside stock and discard asparagus stalks.

3.Heat oil in a wok on medium. Stir-fry garlic and green onion 1 minute, or until fragrant and lightly coloured.

4.Add asparagus-infused stock; bring to the boil. Stir in fish sauce and reserved asparagus; simmer a further 1 minute. Stir in shredded chicken.

5.In a small bowl, mix cornflour with water; add to soup, stirring, until thickened. Season to taste. Add egg in a slow stream, stirring gently.

6.Remove soup from heat and serve with coriander.

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Ingredients

Method

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