Recipe by Mark Jensen – Red Lantern on Riley, Sydney
1 boiling chicken
6 cloves garlic
8 spring onions
4 cm piece of ginger
2 litres chicken stock
2 tb fish sauce
1 tb white sugar
2 tsp salt
1 tsp white ground pepper
3 rock hard Avocados grated coarsely on a cheese grater
8 coriander sprigs
2 tb fried shallots
4 tb fried kombu coarsely crushed
Wash the chicken under cold running water.
Place the chicken in a pot with 6 litres of water and bring to the boil, remove impurities as they rise.
Lightly crush the garlic, spring onions and ginger in mortar and pestle then add to stock.
Cook for 1.5 hours.
Strain and reserve liquid.
Pour the chicken stock into a large saucepan.
Add the fish sauce, sugar, salt and pepper to the stock, mix well and bring to the boil.
Simmer the soup until the avocado is just tender, approximately 10 to 15 minutes.
Adjust seasoning if required, serve and garnish.