This Asian Vegetable Broth is a cleansing soup that’s healthy and delicious. It’s loaded with vitamin-rich greens and mouth-watering herbs and spices. A perfect dinner or starter that’s ready in under one hour.
- 3 cloves of garlic
- 5cm piece of ginger
- 200g mixed Asian greens (such as pak choi (or bok choi), choy sum, Chinese cabbage)
- 2 spring onions
- 1 fresh red chilli
- 5 sprigs of fresh Thai basil
- 1 teaspoon of lemongrass
- 2 star anise
- 800ml vegetable stock
- 2 teaspoons soy sauce
- 1 lime
Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli.
Toss the lemongrass into a large saucepan along with the garlic, ginger and star anise.
Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
A couple of minutes before it’s cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
Serve the broth in deep bowls seasoned with soy sauce and sprinkled with the herbs, spring onion and chilli. Serve with wedges of lime.
Serving suggestion: Add mushrooms or tofu to give it some extra protein
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