This Chicken Soup came out surprisingly well...
The flavours meld together well and come through in this soup, perfect for snowed in days!
1 Bone-in Chicken thigh piece; organic natural chicken used in this recipe
2 inch long piece of fresh lemon grass
4-5 Basil leaves
1 inch piece of ginger coarsely grated
1 tsp of balck peppercorns coarsely crushed
1/2 tsp white pepper
1/4 cup finely chopped white onions
1/2 Cup finely chopped fresh fennel..white bulb parts and the green celery-like parts too!
1 tbsp of vegetable oil/ 1 tbsp of butter
2 tbsps fennel greens
Heat the oil and saute the onions, fennel until soft,
Add the crushed lemon grass stalks/pieces,
Add the black pepper corns, white pepper powder and the chopped chicken thigh along with the bone too. [ this is to add flavour to the soup]
Add salt and turn the heat to high and cook, for 2-3 minutes,
Add 2 cups of Vegetable stock or warm water and bring to a boil,
Seal with foil and turn the heat to low and cook for 30 minutes,
Add the coarsely grated ginger and cook for another 15-30 minutes until done.
Add the freshly torn basil leaves,
Optional: Add 3 tbps of coconut milk and mix well,
Take off the heat and granish with fennel fronds.