Time to cook
Asian chicken soup
1 onion or bunch of spring onions
3 cloves of Garlic
3 tbsp fish sauce
2 1/2 cm ginger finely cut
2 star anise
1 liter of good stock
1/2 squash or courgette
10-12 strongly flavored meatballs
3 cardamon pods
2 carrots finely sliced
2 spring onions in julienne slices
1/2 cup of bean sprouts
1 big bunch of coriander leaves
Remove chicken thighs and leave to cool. Then remove the meat and shred into bite size pieces.
Spoon into bowls, add julienne sliced spring onions, coriander leaves and bean sprouts if using.
Serve hot and you will feel better soon.
I often make the meatballs using the butcher made sausages and just place directly in the soup for the last hour.
If you are completely gluten-free, cook your own is the way to go. I get really good sausages from my butcher, but i have to make sure they are indeed gluten-free, You can also make your own easily and keep in the freezer- just make sure they are defrosted before adding to the slow-cooker. Add them to the soup for that last 30 minutes.