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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

At the restaurant we serve this soup with minced chicken cakes, however you can substitute shredded cooked chicken if desired. You could also make a seafood version of the soup by substituting Fish Stock for the Spiced Brown Chicken Stock, and adding small pieces of raw fish or squid to the hot broth just before you serve it. Any extra paste can be frozen for later use.

Ingredients

Method