A vitamin packed, healthy, good for the soul chicken soup. I have swapped out a few of the normal ingredients to make this a nutrient rich dish. So courgettes are used instead of noodles and the addition of peas and spinach rather than bean sprouts and spring onions.
I made the chicken stock from left over bones having made a naughty chicken pie yesterday and kept back some chicken i had shredded.
(Please note, chicken pie recipe not allowed online as family secret).
300g pre cooked chopped up chicken
2 garlic cloves crushed
1 tsp five spice
1 thumb sized piece ginger grated
large handful spinach
1 courgette (made into courgetti)
50g frozen peas
2 star anise
2 tbsp fish sauce
1 tbsp dark soy sauce
1 ltr chicken or vegetable stock
30g toasted peanuts
Sml handful of chopped coriander
wedges of lime
finely chopped red chilli
Soy (only add for extra seasoning)
In a pan I put stock, ginger, garlic, onion, five spice, cloves and star anise and let simmer for 20 minutes.
If possible fish out the star anise and cloves and add shredded chicken, spinach, courgetti and peas till simmering and leave to simmer for 5 to 10 minutes then service.
As a serving suggestion, put the big bowl of Pho on the table and ladle out large portions of the stock and all the goodies to each person and let them add the smaller garnishes to taste.