2 cloves garlic (crushed)

1 tsp ginger (crushed)

1tsp chilli (chopped) -optional

1tbsp vegetable oil (preferably macadamia or peanut)

1 litre chicken stock (salt reduced is preferred)

1 tsp soy sauce

1 tsp fish sauce

1 tsp brown sugar



Heat oil in heavy based saucepan on medium heat.

Gently fry off the garlic, ginger and chilli for about a minute.

Add liquid stock and bring to simmer

Add soy, fish sauce and sugar. Taste and adjust flavours if necessary.

DONE!    It’s really that easy!


Note You can add anything to this broth – chicken, dumplings, tofu, rice noodles, Asian greens – anything!  Just throw them in when the broth is cooked and simmer them for a couple of minutes.

My personal favourite is tofu, Shitake mushrooms and Asian greens, topped with fresh coriander.

I also love throwing in dumplings on a cold night.  If you don’t have time to make them, you can buy these frozen at a good Asian grocer.