Asian-style chicken soup

Posted by adm On March - 13 - 2012

How to cook Asian-style chicken soup


  • 4 cups salt-reduced chicken strain
  • 1 tablespoon soy
  • 2 small red chillies, thinly sliced
  • 2 carrots, raw,
  • cut into shortstop, thin sticks
  • 100g fresh shiitake mushrooms, sliced
  • 150g snow peas, shredded longwise
  • 1 barbecued poulet, skin and bones removed, meat sliced
  • 1/2 Chinese chou, finely sliced (see billet)
  • 1 bunch coriander, leaves picked

How to:

  • Combine strain, 2 cups weewee, soy sauce and chillies in a large saucepan over medium warmth. Bring to a simmer.

  • Add carrots, mushrooms, snow peas and chicken to pan. Reduce heat to medium-low and simmer for 2 transactions. Add cabbage and cook for 1 minute or until cabbage wilts.

  • Stir half the coriander into soup. Divide soup between bowls. Top with remaining coriander and help.

  • Billet: Half a Chinese cabbage will give you 3 cups shredded chou.

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