I make this, at home, at least once a week and add different things every time depending on what vegetables and other ingredients are lurking in the fridge. However, one thing is critical for a really delicious result and that is a good bone stock. My favourite stocks have been from a Sunday roast carcass but I do ask the butcher for bones too, then roast them and boil them with some onion, ginger, coriander stalks, carrot, a couple of kaffir lime leaves (if you have them handy) and lemongrass, skimming off any impurities as I go.
You can get excellent results from chicken bones, pheasant, guinea fowl, beef, pork ribs and chicken bones mixed and even crab shells. Miso can be used too for a vegetarian version.
Alternatively poach a whole chicken in the same fragrant water, perhaps adding some star anise too, leave to cool, strip the chicken and add the bones back to the poaching liquid and simmer for another hour or two.
Spicy chicken broth
Leftover chicken from your roast or a chicken breast (sliced)
1/2 red pepper, sliced
4 mushrooms, sliced
1 courgette shredded with a spiralizer or julienne peeler
Pak Choi washed and separated
4 cherry tomatoes, halved
2 spring onions
Handful of baby spinach
Handful of broccoli
1 thumb of ginger, chopped
1 red chilli, chopped
1 lime, halved
Handful of coriander, basil, or mint
Dash of fish sauce
Dash of soy sauce
1.5 litres of good chicken stock
Simmer the stock in a pan. Add the ginger, chilli, mushrooms and the red peppers and simmer for 5 minutes. Next add the broccoli, pak choi, lime juice, fish sauce and soy. Taste it and adjust the flavour adding more fish sauce or lime juice. Now add all the rest of the ingredients and cook for 3 minutes until the chicken is just cooked. Serve it with coriander and other herbs on top.
Here are some variations and things you could add:
Some little dim sum
Rice or egg noodles
An egg, stirred through
Some coconut milk and a spoonful of curry paste to make it more of a Laksa
Prawns, steak, shredded slow cooked pork, tofu