- 6 cups chicken consomme or stock
- 1 cinnamon stick, split
- 2 star anise
- 1 tbs finely grated fresh ginger
- 1 stalk lemongrass, white part only, bruised & chopped
- 2 small chicken breast fillets, trimmed
- olive oil cooking spray
- 400g cup mushrooms, sliced
- 2 limes, juiced
- 2 tbs fish sauce
- 4 green onions, thinly sliced
- 1 red chilli, thinly sliced
- 1 cup bean sprouts, trimmed
- 1 cup mint leaves
| - Combine the consomme or stock, cinnamon, star anise, ginger, lemongrass and chicken in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low, cook for 15-20 minutes or until chicken is cooked through.
- Transfer the chicken to a board, set aside for 5 minutes then shred
- Meanwhile, heat a large non-stick frying pan over high heat. Spray the mushrooms lightly with oil and cook in the hot pan in two batches, for 4-5 minutes until just tender
- Strain the stock mixture, discard the solids and return stock to the pan. Bring to boil. Add the mushrooms, lime juice and fish sauce
- Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint. Serve
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