This is the kind of supper that’s filled with comfort… make it when you are feeling a little under the weather and you need something warm and nourishing. Lovely, too, for making a large quantity and freezing in portions, ready for when you need a meal in minutes!
To a large pot, add 4 stalks roughly chopped lemongrass, a 5cm piece of sliced ginger, 2 whole peeled garlic cloves, 1 seeded chilli sliced in half, 1 peeled and quartered onion, 60ml (4 tbsp) soya sauce and cover with 4 cups (1L) chicken stock. Simmer, 20 minutes, then add the juice of 1 lemon/lime and have a little taste – the flavours should be lovely and fragrant. If the taste is overpowering, add a little boiling water/chicken stock, but if you prefer the flavours stronger, simmer, a further 10 minutes. While the broth simmers, remove the skin from a rotisserie chicken and shred the flesh, discarding the bones (alternatively, shred 4 cooked chicken breast fillets). Very finely shred 110g spinach leaves. Strain the broth, discarding the bits, return to the pot and bring to a boil. Add the spinach and cook, 3 minutes, followed by the shredded chicken. Serve garnished with fresh mint leaves and chopped fresh coriander.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart