- 300ml/½ pint hot fish stock (vegetarians can substitute vegetable stock)
- 3 stalks tenderstem broccoli
- 2 tbsp fresh peas, or frozen peas, defrosted
- 1 bird's-eye chilli, finely chopped
- 2 tbsp sesame seeds
- 2 tbsp cooked basmati rice
- 2 tsp soy sauce
- 2 tsp sesame oil
- handful fresh coriander, chopped, to serve
- Place the stock into a pan and bring to the boil. Add the broccoli, peas and chilli and boil until the broccoli and peas are just tender.
- Add the remaining ingredients, except the coriander, and simmer gently to warm through.
- To serve, pour the broth into a serving bowl and sprinkle over the chopped coriander.