Chicken and coriander broth

Name: Chicken and coriander broth
Cuisine: Australian
Ingredients: 16 teaspoons Coriander Peanut Pesto; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 1 cup watercress leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 200 g/6½ oz bean sprouts; 1 tablespoon finely sliced ginger; 4 eggs, lightly beaten; ½ teaspoon freshly ground white pepper; ½ teaspoon sea salt; 80 ml/2½ fl oz light soy sauce; 2 chicken breasts; 1.2 litres/38 fl oz White Chicken Stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1.2 litres/38 fl oz White Chicken Stock
2 chicken breasts

Oceania
Europe
Australia
Italy
Mediterranean
Soup

Method

Bring stock to boiling point in a saucepan. Add chicken, cover with a lid and turn off heat. Leave chicken in hot stock for 20 minutes, then remove and shred meat.
Return stock to the boil and flavour with soy sauce, salt and pepper.
Stir egg into boiling stock, swirling with a chopstick to form threads. Remove saucepan from heat.
Put shredd