This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.

Ingredients

　　2 liters Asian-Style Poached Chicken stock

　　1 tablespoon finely shredded ginger

　　2 tablespoons soy sauce

　　1 bunch gai lan (Chinese broccoli) (300g), trimmed

　　1 quantity shredded Asian-Style Poached Chicken (see basic recipe), heated through

　　3 green onions (scallions), sliced

　　2 long green chiles, thinly sliced

　　Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.