Asian Chicken Soup
Take two litres of vegetable stock.
Add to this:
2 large onions (sliced)
2 carrots (julienned)
1 stick of celery (coarsely chopped)
1 x 440gm tin of sweet corn
100gm of bean shoots
1 tsp crushed garlic
1 tsp minced chilli
1 stick of lemon grass
1 tsp galangal root
Simmer this for an hour, stir regularly and season to taste.
After one hour, add:
The meat of 1 cooked (steamed) chicken
1 Tbsp chopped Vietnamese mint
1 cup finely shredded bok choy
2 Tbsp cornflour, mix with a little bit of boiling water before adding.
Cook for a further one hour without the lid on, stirring regularly, serve hot.