Preparation time: 20 min
Cooking time: 1.5hrs
Easy - for beginners
This is based on a Filipino soup recipe from my mother in law. We make it whenever either of us is sick or when it's really cold outside!
First dice the Onions, peel and chop the garlic and slice the ginger to make 2-3mm thick slices.
Heat the coconut oil in a large saucepan on a medium heat and add the onions. When the onions begin to brown add the garlic and ginger and turn down the heat a little.
Chop up the pork ribs, separating them into individual ribs. If your chicken has the skin on then remove this and slice the thighs into smaller pieces - this usually leaves me with three pieces from each thigh and one of these pieces has the bone in. Add the meat to the pan and brown the outside.
Add water filling the pan close to the top. Bring to the boil and simmer for at least 1 hr when the water has become a tasty broth! The longer you leave it the better. Once the broth is ready add salt and chili flakes to taste and the pay choy or asian greens allowing a few more minutes for the greens to wilt before serving.
Traditionally this would be served with rice, taking some rice on your spoon before dipping it in the soup. However, as I generally don’t eat rice I just eat it on it’s own.
If I am in a hurry (I don’t want to wait an hour or so for the soup to make it’s own stock) I sometimes add a ready made chicken or pork stock - either home made or from the supermarket. This week I was sick and it was already 8pm when I made this. I found that Waitrose ready made chicken stock only contains water, chicken bones, Onions, Carrot and Bay leaves, so I added this. Obviously home made is always preferable!