Chicken Soup with an Oriental-ish Twist

Chicken soup; ah, food for the soul as well as the body!

Everyone knows that I love cooking fresh food.  But I’m also a realist and know that’s not always possible.  Here is a recipe for a cold night (or even a warm one), which I can have ready in under 10 minutes, because it uses simple ingredients.  Feel free to use any vegetables you need to use up in this soup; I just happen to enjoy Chinese cabbage.

For 2 Servings

Chicken soup with meatballs

Nothing beats a good bowl of chicken soup!

800ml Chicken Stock (I used a frozen carton made at my local deli.  Most supermarkets make a fresh stock if you don’t have time to make your own)
100g Turkey or Chicken Mince
1/2 Chinese Cabbage
Juice of 1 Lime
1tbls Soy Sauce (Tamari)
2 Spring Onions
Chopped fresh Coriander





  1. Bring the chicken stock to the boil in a large saucepan.
  2. While it’s coming to the boil, cut the hard core out of the Chinese cabbage, and shred it horizontally.
  3. When the soup has come to the boil, shape the mince into little balls about 2cm in diameter.  Bring to the boil again, and simmer for 5 minutes.  Meanwhile clean the spring onions and shred them finely.  Chop the coriander.
  4. Add the lime, soy sauce and cabbage.  Stir well and simmer for 5 minutes, until the cabbage is cooked through, but not soggy or mushy.  Taste and adjust seasoning as necessary.
  5. Add the spring onions and coriander and serve your chicken soup immediately.