Healthy, fast and simple, this dish is a warming favourite and uses a typical combination of Asian flavours. You can buy chicken stock, but I prefer to use homemade stock, as it’s a better, rounder flavour. It’s easy to make: next time you have a roast chook, cover the carcass with water and simmer with celery tops, carrot and peeled onion, strain, let cool and freeze until you need it.
