1 tsp coconut oil
4 spring onions, chopped
2 slices fresh ginger
1 garlic clove, smashed
1 red chilli, chopped (seeds removed if preffered)
1 star anise
1 pinch sea salt
500ml good quality chicken stock
1 splash fish sauce
1 chicken breast, pre- cooked and sliced
2 shitake mushrooms, finely sliced
1 cup bean shoots
fresh coriander, spring onion and fresh chilli to garnish
Heat 1 tsp of coconut oil in a medium saucepan.
Add 2 chopped spring onions, ginger, garlic, chilli, star anise and a pinch of sea salt and stir fry for a few minutes or until fragrant. Add the stock and a splash of fish sauce and bring to a simmer. Cook gently for 10 minutes. Check for seasoning.
Divide the chicken, finely sliced mushrooms and bean shoots between 2 large bowls.
Strain the stock and ladle it over the chicken and vegetables.
Squeeze over some lime and garnish with fresh coriander, the remaining chopped spring onions and extra chilli if desired.