Update: Welcome, Carnival of the Recipes readers!
This is Zac’s trademark spicy Asian-style soup – it goes down a treat on a chilly winter night. Serves 4-6
1 onion, diced
4 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
3 teaspoons lemongrass, minced
3 small red chillies, diced, with seeds in
500 grams of chicken breast, diced (about 2 breasts)
1 litre chicken stock
1 carrot, chopped
1/2 head broccoli
a handful of spring onions, coarsely chopped
1 cup thinly sliced mushrooms (enkoi mushrooms, for preference)
200g udon noodles
In a large stockpot, saute the onion, garlic, ginger, lemongrass and chillies. Add the diced chicken, and brown it.
Add the chicken stock and bring to a simmer. Add broccoli, carrot, spring onions, mushrooms, and other vegetables to taste. Add some water to taste.
Simmer until vegetables are almost cooked (about 15 minutes). Add udon noodles, and simmer for another 10 minutes. Add salt and pepper to taste.