This Chicken Soup is one of my classic recipes because it’s so versatile and incredibly quick to prepare. It can be eaten on its own, or with steamed rice or noodles!


  • 4 pieces chicken thigh, cut in small pieces
  • 1 tablespoon vegetable oil
  • 3 to 4 cloves garlic, bruised
  • 1 onion, quartered
  • 1 inch ginger, sliced
  • 4 cloves
  • 3 to 4 cardamon pods
  • 6 to 8 cups water
  • 2 chicken bouillon cube
  • ¼ cup light soy sauce
  • 6 Chinese lettuce
  • 1 large carrot, cut in chunks
  • a handful of cherry tomatoes
  • 1/4 cup fresh coriander
  • 2 stalks spring onion, chopped


  1. In a large dutch oven or a large pot, add oil over medium high heat. Add in onion, ginger, garlic, cloves, cardamon. Cook until fragrant. Then add chicken and let it cook for 8 to 10 minutes until brown on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for more flavour.

2. In the same pot, add water and cover. Bring to a boil, then reduce heat and simmer for 25 minutes. You will start to see the scum and fat floating and creating forms. With the mesh sieve in one hand and the other hand with the bowl of water, start scooping it off.

3. Add the Chinese lettuce, carrots, coriander, tomatoes and soy sauce. Let it simmer for 5 minutes.

4. Pour into bowls, then garnish with a few fresh coriander and spring onions. Served with steamed rice, udon or rice noodle.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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