Serves: 4

160 calories per serve.

And it tastes wonderful and is a breeze to prepare.

It makes lunch the next day.

Which would mean 320 for lunch and dinner combined.

This is a seriously great weeknight meal!

Ingredients

1 ltr chicken stock
2 cups hot water
4cm piece of ginger, peeled and thinly sliced
1 bunch of spring onions, sliced (leaving one sliced spring onion for garnish)
2 Thai chillies, one chopped for broth and sliced for garnish
200gm fresh, mixed Japanese mushrooms, chopped
1 bunch, fresh dill
2 chicken breasts
300gm baby bok choy, halved
Bunch fresh coriander to garnish

Method

1. Heat the chicken stock and water in a large saucepan over a medium heat.
2. Add the sliced ginger, spring onions, chopped Thai chilli and the dill. Bring the mixture to the boil and then a gentle simmer.
3. Add in the chicken breasts and poach until cooked through, around 13 – 15 minutes. Set aside to rest.
4. Strain the soup broth into a large bowl and discard all the solids. Return the strained soup broth to the saucepan.
5. Test for seasoning and then add the mushrooms for 2 minutes and then the bok choi for another 2 minutes.
6. Slice the chicken and divide evenly among four bowls. Ladle over the stock and vegetables and garnish with the remaining chilli, spring onion and plenty of coriander.