Vietnamese Chicken & Shitake Soup

Posted by Lorna Macchia on

There are few things more nourishing than chicken soup , a rich source of not only protein and minerals but also collagen, peptides, carnosine, anserine, and taurine. Traditionally used in Asian cultures to prevent colds, relieve inflammation, and improve immunity, modern research has now shown that chicken soup can indeed modulate our immune system, relieve runny noses and nasal congestion and has anti inflammatory activity. Add some shiitake mushrooms to support healthy blood vessels, bones, reduce inflammation and also support the immune & cardiovascular systems and we literally have a hot pot of goodness that also tastes amazing.  


We use all organic or biodynamic ingredients. 

Gluten free, dairy free, nut free, grain free

Serves 4


  • 1 tbsp coconut oil 
  • 1 tbsp fresh ginger root, grated
  • 1 tbsp fresh turmeric root, grated
  • 3 cloves garlic, peeled and finely chopped
  • ½ -1 red birds eye chilli (seeds removed for less hot curry) or 1 tsp chilli flakes
  • 4 kaffir lime leaves, stalks removed, finely chopped
  • 1 star anise
  • 2 tbsp gf fish sauce
  • 400ml coconut milk
  • 750ml chicken bone broth
  • 2 tsp vegetable stock paste (and/or salt to taste)
  • 4 spring onions, finely cut
  • 8- 10 shiitake mushrooms, finely sliced
  • 2 cups roughly chopped broccolini
  • 1/2 cup coriander leaves & roots, finely chopped


  • 500g free range chicken mince
  • ½ tbsp ginger root, finely grated
  • 1 carrot, grated
  • 2 tbsp coriander leaves, finely chopped
  • 1 tbsp coconut flour
  • 1 tbsp vegetable stock paste
  • juice of 1 lime and additional chopped coriander to serve




  • Place coconut oil in large heavy based pan and heat to medium heat.  Add ginger, turmeric, garlic, and chilli and sweat over low-medium heat for 3-4 minutes, stirring occasionally until it is aromatic. 
  • Add coconut milk, bone broth, stock, fish sauce, star anise and kaffir leaves into pot and stir. Bring to the simmer with the lid on.
  • While this is heating, make your meatballs.


  • Mix all ingredients together in a large bowl (except lime) until well combined.
  • With damp hands, form walnut sized meatballs 
  • Add shiitake mushrooms, broccolini, spring onions & coriander and continue to simmer for 5 minutes
  • Gently add meatballs one at a time, and mix very slowly with a wooden spoon.
  • Allow to cook for around 12-15 minutes, then remove from heat.  Season with a little salt if required.



Serve with steamed basmati rice or cauliflower rice, and top with a squeeze of lime juice and more chopped coriander. 

Soup served in FCK Dinnerware

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