US
Asian style chicken soup
Prep and cooking time: 25mins
Complex carb portions, per serving: 0
Ingredients
Serves: 4
1 tbsp sesame oil
2 garlic cloves, finely diced or minced
2cm fresh ginger, finely diced
2 fresh lemongrass stalks, finely sliced or 2 tsp lemongrass paste
1 red chilli, sliced
400g raw chicken, sliced into thin, bite-sized pieces
200g mushrooms, sliced
1 tbsp soy sauce or tamari
1 tbsp fish sauce (optional)
1L chicken stock
2 pak choi bunches, roughly chopped
4 spring onions, finely sliced
200g bean sprouts
1 handful fresh coriander, roughly chopped
Method
Heat oil in a medium-sized saucepan, over medium heat. Fry the garlic, ginger, lemongrass, and ½ of the chilli for 1min.
Add the chicken and brown all over.
Add the mushrooms, soy or tamari sauce, and fish sauce (if using). Stir well, add the stock, and bring to a boil.
Add the pak choi and simmer for 5-10mins.
Add the spring onions, bean sprouts, and heat through.
Ladle into bowls, making sure you distribute the meat and vegetables evenly.
Serve topped with coriander, the remaining chilli, and a few optional wedges of lime.
Second Nature special tip
If you prefer this soup mild, scrape out the seeds of the chilli. You can also use leftover cooked chicken instead of raw; add this at step 4 instead, and simmer for 5mins.