Spicy Feel-Good Chicken Soup

Ingredients for Spicy Feel-Good Chicken Soup

• Spicy Chicken Stock

• 1 (2-pound) kabocha squash

• 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)

• 950ml cooked chicken (see Spicy Chicken Stock)

• Sale kosher, pepe macinato fresco

• 1 jalapeño, thinly sliced

• Basil leaves, coriander leaves with tender stems, and chilli oil (for serving)

• 1 (2-inch) piece ginger, peeled, finely grated

• 3 limes, cut into wedges

Heat stock in a large pot over medium.

Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8–10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.

Divide soup among bowls. Top with jalapeño and some basil and coriander; drizzle with chilli oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.

Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Avvertenza

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