Green tea and ginger clear soup with chicken and steamed vegetables

Ingredients (for 2 persons; serve over noodles or rice for a heartier meal)
For the soup:

Green tea and ginger clear soup with chicken and steamed vegetables
  • 2 cups of salt-free chicken stock
  • 1 cup of water
  • 2 spring onions, chopped into long pieces.
  • 1 thumb-sized piece of ginger, grated
  • 1/2 tsp of fish sauce
  • Salt to taste
  • Chilli flakes to taste
  • A handful of vegetables of your choice
  • 2 bags of green tea

For the Chicken:

  • 2 Chicken breasts, skin on
  • A pinch of salt
  • A pinch of white pepper
  • 1 tsp of oil

For the garnish:

  • A few juliennes of ginger
  • A sprinkle of finely chopped spring onions/ chives and chillies


  • Marinate the chicken breasts with salt, pepper and the oil and roast for 25-30 minutes in an oven preheated to 180 C until cooked (Internal temperature, 70 C). Once done, set aside to rest for 5 minutes before slicing into bite-sized pieces.
  • Meanwhile, place a deep pan over high heat, add in the stock, water, ginger and spring onion, place the lid on and bring it to a boil.
  • Reduce the heat to medium- low, add in the fish sauce, salt and the chilli flakes, place the lid on and simmer gently for 25-30 minutes.
  • Meanwhile, steam the vegetables until al-dente and set aside.
  • When ready, take the soup off the heat and with the lid on, let it stand for a minute.
  • In a deep serving pot or a jug, place the tea bags and through a strainer, pour in the clear soup.
  • Let it steep for 3-4 minutes covered and then fish out the tea bags very carefully with a slotted spoon.
  • Arrange the chicken and vegetables in a bowl, top with garnish, pour in the soup and enjoy.

One Comment Add yours

  1. Dians Cooks says:

    Thanks for sharing. Looking delicious


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