This is not just a soup, but more of a whole meal. It has a whole bunch of choy sum cooked in it, as well as chicken dumplings to give it further body.
The soup is home made though you could use a packaged one, and the Asian taste is quite spicy.
Preparation Time: 30 minutes, plus soup
Cooking Time: 20 minutes, plus soup
Makes: 4 - 5 servings
Ingredients For the chicken soup 5 chicken frames (or wings/necks)
1 large onion
1 - 2 sticks celery
Salt and pepper
Handful of fresh parsley stalks
2 chicken soup cubes (optional)
For the Asian Chicken broth 4 cups water
4 cups chicken stock
20 g lemon grass, chopped finely
20 g ginger
2 tbsp soy sauce
2 small red chilies, sliced thinly
1 tbsp lime juice
1 tbsp fish sauce
1 bunch choy sum, chopped coarsely
½ cup coriander
3 spring onions, sliced
Edamame to serve
For the chicken dumplings 400 - 500 g chicken mince
2 cloves garlic
2 tbsp coriander, chopped finely
Method For the chicken soup -make the day before
Clean the frames thoroughly and take out any gizzards that are inside the frames.
Put these cleaned frames in a large pot and almost cover with water.
Bring to the boil and skim the froth off the top.
Add the vegetables plus 2 soup cubes and cook, covered for about 2 hours.
When it is cool enough, shred the chicken off the bones and either put a bit back in the soup or freeze for a later use.
Leave it to cool overnight in the fridge.
Take the chicken fat off with a spoon, and you will then be left with a healthy soup that has set into a jelly consistency.
For the Asian broth
Mix the water, chicken stock, lemon grass, chili, ginger and soy sauce in a large pan and bring to the boil.
Meanwhile, make the chicken dumplings by combining the mince, coriander and garlic in a bowl.
Form these into balls by rolling with your hands and I made them a bit smaller than a golf ball.
When the broth is simmering, add these chicken dumplings.
Cook, covered for a bout 5 to 6 minutes or until the dumplings are cooked through.
Add the lime juice, fish sauce, chopped choy sum, and spring onion to this, and cook for about 2 minutes or until the choy sum just wilts.
If using the stalks put these in first for a minute or so
Stir in the coriander just before serving.
At any stage, the edamame can be peeled and I cooked it for a minute or two in the microwave.
Serve at once, and you can add melted butter to the edamame, however I love the taste of these soy beans without anything added.