500 g chicken mince
1 tsp mild chilli powder
1 tsp basil
1.5 litre salt-reduced chicken stock
1 bunch of trimmed and chopped broccolini
- Combine 500g chicken mince with 1 teaspoon each mild chilli and basil stir-in paste. Bring 1.5L salt-reduced chicken stock to the simmer. Scoop spoonfuls of chicken mixture into hot stock. Cook, stirring, for 2-3 min or until cooked through. Remove the chicken balls with a slotted spoon, dividing between serving bowls. Add 1 bunch of trimmed and chopped broccolini to the stock. Cook a further 1 min. Divide the broccolini between bowls then ladle over broth. Garnish with shredded carrot and serve with basil leaves, lime wedges and sweet chilli sauce.