To rustle up this soup, Shai suggests starting with approximately 130g of chicken breast, boiling it until it's tender enough to pull apart. Season the chicken generously with salt, pepper ...
Pour the chicken stock into a pan and add 200ml/7fl ... Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame ...