Asian soup recipe

Asian Broth

This wonderfully soothing broth is delicious on its own, and it’s also the base for a host of other soups. Once you’ve got the base broth made, you can create any kind of soup you like!


  • 1 litre stock (we used chicken, but any stock is fine)
  • 2 stalks lemongrass
  • 3 kaffir lime leaves, main stem removed
  • Juice of 2 limes
  • 5cm cube ginger, peeled and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 1 star anise
  • 2 tablespoons rice wine


  1. Place all ingredients in a pan and bring almost to a boil.
  2. After around 10 minutes, remove the star anise (leave it in for longer if you want a stronger flavour).
  3. Bring broth back to heat, and simmer for at least 20 minutes (the longer it simmers, the stronger the flavour).
  4. Remove from heat and strain off so you have a clear liquid.


Add a spoonful of miso, chopped tofu and spring onions for a delicious miso soup; pour over rice vermicelli and blanched greens for a healthy snack; you can even add shredded chicken or pork, sliced spring onions, seaweed or chilli for heat.

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