Vietnamese Chicken & Shitake Soup – Shack Palace

Ingredients

• 1 tbsp coconut oil
• 1 tbsp fresh ginger root, grated
• 1 tbsp fresh turmeric root, grated
• 3 cloves garlic, peeled and finely chopped
• ½ -1 red birds eye chilli (seeds removed for less hot curry) or 1 tsp chilli flakes
• 4 kaffir lime leaves, stalks removed, finely chopped
• 1 star anise
• 2 tbsp gf fish sauce
• 400ml coconut milk
• 750ml chicken bone broth
• 2 tsp vegetable stock paste (and/or salt to taste)
• 4 spring onions, finely cut
• 8- 10 shiitake mushrooms, finely sliced
• 2 cups roughly chopped broccolini
• 1/2 cup coriander leaves & roots, finely chopped
• 500g free range chicken mince
• ½ tbsp ginger root, finely grated
• 1 carrot, grated
• 2 tbsp coriander leaves, finely chopped
• 1 tbsp coconut flour
• 1 tbsp vegetable stock paste
• juice of 1 lime and additional chopped coriander to serve