2 teaspoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons pickle juice from jalapeño peppers
6 cups good-quality chicken stock
lime juice, to taste
1 double, smoked chicken breast, shredded
4 radishes, thinly sliced
100 grams feta, crumbled
1 avocado, sliced
1 red and green chilli, thinly sliced
½ cup sliced pickled jalapeño peppers
small bunch coriander
Heat the oil in a large saucepan and add the onion, garlic and ginger with a good pinch of salt. Cover and cook over a low heat until soft. Add the pickle juice and stock and bring to the boil. Turn off the heat and add lime juice and salt to taste. You want it well seasoned with a lovely tart/spicy edge.
To serve: Divide among bowls; add toppings to taste.