Asian Poultry Broth with Sprouts and Thai Basil

Ingredients

• 3 cm fresh ginger
• 2 cloves garlic
• 1 stalk lemongrass
• 1 soup chicken
• 1 star anise
• 0.5 cinnamon stick
• Salt
• 250 g soy sprouts
• light soy sauce
• fish sauce
• rice vinegar
• 0.5 bunch Thai basil leaves

Instructions

1. 1.

   Peel the ginger and garlic, then slice them into thin rounds. Clean the lemongrass and cut it into slices as well.

2. 2.

   Wash the soup chicken, place it in a pot with the ginger, garlic, and lemongrass, add enough water to just cover everything, and bring to a boil. Simmer over medium heat for about 1 hour, skimming off any foam that rises. Add the spices and salt 20 minutes before the end of cooking.

3. 3.

   Remove the cooked chicken from the broth and let it cool. Strain the broth, measure out 800 ml, and reheat in a new pot.

4. 4.

   Remove the skin from the chicken, separate the meat from the bones, and cut into strips.

5. 5.

   Rinse the soy sprouts under running water, then add them with the chicken strips to the hot broth. Warm for about 5 minutes, season with soy sauce, fish sauce, and rice vinegar, ladle into bowls, and garnish with Thai basil leaves.