Ingredients
- 1 skinless, boneless chicken breast, sliced
- 900ml vegetable or chicken stock
- 1 thumb-sized piece of ginger, peeled and finely chopped
- 2tbsp tamari
- 5 spring onions, sliced
- 1 large red chilli, chopped
- 1 stick lemongrass, finely sliced
- 75g shiitake mushrooms, sliced
- 75g mangetout
- 100g rice noodles, cooked
- 3tbsp chopped fresh coriander
Instructions
- Place the chicken and stock in a saucepan.
- Add the ginger, tamari, spring onions, red chilli and lemongrass, cover with a lid and bring to the boil.
- Add the mushrooms, simmer gently for 5 minutes, then add the mangetout and rice noodles to the soup.
- Cook for a couple of minutes, then add the coriander, stir well and serve.
This article originated on: www.womanandhome.com
Notes
If you’re looking for a vegetarian option, this soup is delicious with chunks of tofu (added at the end of cooking the broth). For seafood variations, try prawns or chunks of white fish.
