Nicole Freebairn, CHS Qualified Nutritionist, shares this delicious warming soup recipe you can make at home.
2-3 cloves of garlic
Thumb of ginger
Juice of 1/2 lime, other half to serve
1 tbsp sesame oil
4 tbsp soy sauce (or tamari)
300g chicken thighs, skinless and boneless
2 cup chicken stock
1/2 cup water
1 carrot, peeled into ribbons
2 bok choy, cut into leaves and rinsed
1/2 red chilli, to serve
1 spring onion, to serve
2 tbsp black sesame seeds (optional)
100g rice noodles
Instead of chicken stock for
added nutrition you can replace
this with a home-made or bought
bone broth. See page 17 to find
out more about bone broth and
its healing properties.
Combine the following ingredients
in a large bowl: crushed garlic, grated ginger, lime juice, sesame oil, soy sauce. Slice chicken thighs into 3cm chunks and marinate in this sauce while you prepare the stock.
Heat a large pot over medium-high heat and add the stock. Bring to a light boil and then add the marinated chicken – it should sizzle when you add it. Poach for about 15-20 minutes.
Add the carrot ribbons and bok choy leaves into the pot and poach for another 5 minutes or until the chicken is fully cooked. Season with salt and pepper if desired.
While the chicken is poaching, add rice noodles to a large bowl and cover with boiling water. The noodles should cook in a few minutes. Add water and a generous pour of white vinegar to a medium-sized pot. Bring to a boil
and then turn down the heat slightly.
Crack eggs into the simmering water and poach for about 5 minutes.
Remove from water and coat in
sesame seeds (if using).
Serve each bowl of pho with a soft poached egg, rice noodles, sliced chilli and spring onions. Enjoy!