Asian Chicken Broth with Vegies

Serves 2 (meals)

  • 3 cups chicken stock
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 star anise
  • 1 red chilli, deseeded and sliced
  • 1 tablespoon soy sauce
  • 1 chicken breast, about 160g
  • 1 spring onion, thinly sliced, including the green top
  • 1 small carrot, diced
  • 100g snow peas, halved
  • 40g Chinese cabbage, shredded
  • ¼ cup fresh mint leaves
  • ¼ cup fresh coriander leaves
  1. Place chicken stock in a medium saucepan, add the garlic, ginger, star anise, chilli and soy sauce.
  2. Bring to the boil, then add the chicken breast and simmer for 15 minutes until the chicken is cooked.
  3. Remove the chicken and set aside to cool.
  4. Continue simmering the stock for 10 minutes.
  5. Meanwhile, shred the cooked chicken.
  6. Add the vegetables and shredded chicken to the broth and cook for 3 minutes.
  7. Remove the star anise, top with the herbs and serve.

To make this recipe vegetarian, substitute firm tofu for chicken and vegetable stock for chicken stock.

  • Energy 820kJ
  • Protein 24g
  • Fat 6g
  • Carbs 9g

13 Reviews


Mon May 07, 2018 at 7:41 AM

This is delicious


Sat Feb 11, 2017 at 6:42 PM

Absolutely loved this. I marinated my chicken in the same ingredient every a grilled it then threw chopped pieces into the soup. I used thigh fillets instead of breast and it was so delicious.


Thu Nov 10, 2016 at 6:23 PM

This recipe was way better than I thought it would be. I gave some to my friend of Malaysian decent and she absolutely loved it. The only thing I will leave out next time is the mint. Loved the coriander though


Sat Jan 16, 2016 at 5:56 PM

Cooked this brilliant soup today and it was so tasty. I added shitake mushroom for extra body and also some beansprouts for a bit of crunch.


Tue Sep 16, 2014 at 9:11 PM

Made it without the star anise (personal preference) and was really nice. Everyone who had some really enjoyed it. Easy meal to make.


Sat Feb 15, 2014 at 2:12 PM

Just wondering where do you buy the star anise from


Wed Jan 08, 2014 at 10:32 PM

Really loved this dish! Even hubby said it was good and he hates soups/stews etc. Very tasty and easy, will definitely make again! Thanks.


Mon Jan 06, 2014 at 1:25 PM

Hi Cherrybird, to clarify - the reason this recipe is also listed in the Vegetarian category is because it can also be tweaked to be vegetarian by simply substituting the chicken for something like firm tofu and swapping the chicken stock for vegetable stock (there's a note about this at the end of the recipe method).
We just wanted to provide as many vegetarian options where possible for extra variety, so that vegetarians understand there are some dishes that can be adapted to be vegetarian. :)


Mon Dec 23, 2013 at 8:43 PM

Belongs with chicken not veg.


Tue Apr 09, 2013 at 7:59 PM

It was amazing, although I found it a little salty. Will try a salt reduced stock next time to see if that helps. YUMMMM.


Sun Mar 03, 2013 at 1:22 PM

Surely something that tastes this good, isnt allowed. Its so good you feel guilty eating it. :-)

Thu Jan 24, 2013 at 11:06 PM

We love this soup!!! It will be a regular now in our home. I added red capsicum instead of chilli. Even the 6year old nephew loved this....


Thu May 24, 2012 at 7:50 AM

This was absolutely stunning! Recommend for an easy to make dinner! The flavour combinations were excellent.

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