Asian vegetable soup

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

This is an interesting clear soup which can be made hotter and spicier with the addition of chilli or can be a vegetarian dish if you omit the chicken.

Ingredients

2 teaspoons sesame oil
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 small onion, sliced
¼ cup red capsicum strips
1 cup bok choy or cabbage, finely sliced
1 cup sliced mushrooms
4-5 water chestnuts, sliced (optional)
2 cups 500ml reduced salt chicken or vegetable stock
½ teaspoon reduced-salt soy sauce
½ cup (100g) skinless chicken thigh meat or Chinese barbecue pork, sliced

Methods/steps

1. In a large pan heat oil over medium heat and cook garlic, ginger and onion for 1 minute to soften.

2. Add capsicum, bok choy, mushrooms and chestnuts. Cook for a further minute, stirring frequently.

3. Pour in stock and soy sauce and bring to the boil. Add sliced chicken. Cover, reduce heat and simmer for 2-3 minutes or until bok choy is just tender. Serve into bowls.

Additional Tips

Variations:
• Add 1/4 cup bean sprouts at the end before serving.
• Garnish with 1 or 2 shallots (spring onions), with their green tips finely-chopped.
• For a more substantial meal, add an 85g packet of instant noodles with the stock. Stir gently to break up noodles. Alternatively you can add any pre-cooked noodles or macaroni.
• Cook 1 or 2 finely-sliced red chillies with the garlic to make this a hot soup.

Preparation time: 12 mins Cooking time: 5 mins (mostly unattended)

Nutrition per serve:
640kilojoules (153 Calories), 8g fat (including 2g saturated fat), 7g carbohydrate (including 4g sugars), 3g fibre and 614mg sodium. Read our nutrition rating system.

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