2 galic cloves, sliced
2 tsp ginger paste
4 tblsp corriander picked, fine chop the stalks, keep the leaves aside
4 tblsp vietnamese mint, shredded--keep a couple aside
1 cup asian greens, bok choy, wombok etc
1 cup fresh bean sprouts
2 small chicken breast
2 carrots, small dice
50ml sweet soy sauce
20 light soy sauce
1 lt chicken stock
1 lt water
1 cup thin sliced mush, ideally shitake
Sweat off the onion, garlic, ginger, corriander stalks and a couple of crushed vietnamese mint leaves. Then throw in the mushies and carrot and fry off a little. Add the chicken stock and water, bring t a simmer and leave for 1 hour.
Meanwhile, get busy shredding the greens, pick any roots off the sprouts and very thinly slice the chicken (or shred any left over roast chicken cos its awesome!)
Add the sweet soy, soy, vietnamese mint, corriander leaves and asian greens.
Check the flavours of the broth and adjust if need be. You only want to leave the broth on the heat long enough to just cook the chicken, maybe 5 minutes.