Ginger Chicken Soup

How to Make Ginger Chicken Soup

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1. Put the water, ginger and garlic in a large pot and bring to the boil, about 10 minutes.

   Mark done Start 10 min timer

2. Add the chicken, lower the heat to a gentle simmer and cook for 15 minutes, until cooked through. Lift it out and shred it with two forks.

   Mark done Start 15 min timer

3. Add the cabbage and carrot to the broth and simmer for 5 minutes. Add the vermicelli and cook for 3 minutes, until tender.

   Mark done Start 5 min timer

4. Return the chicken to the pot with the vinegar, pepper and half the spring onions. Ladle into bowls and top with the sesame oil and the remaining spring onions.

   Mark done

Tips for Making Ginger Chicken Soup

• Cut the ginger in thin coins so that it flavours the pot and is easy to lift out.
• If you like a stronger broth, simmer the chicken a little longer before adding the vegetables.
• Soak the vermicelli in hot water first if your pot is small; it will cook faster.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Steamed white rice
• Sliced cucumber
• Fresh pineapple

Keeping and Reheating

Keeps in the fridge for up to 3 days. The noodles soften, so cook and add them fresh if you can.

Ginger Chicken Soup FAQ: Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.