Combination Chinese Soup
Asian soups are traditionally broth based with no dairy. You can use any vegetables in your fridge with tender beef and noodles, which will give you a hearty soup.
2
Serves
430
Calories
37g
Protein
828g
Serving Size
Ingredients
- 4 cups chicken stock, salt reduced
- 2 med mushrooms, sliced
- 1 packet thin noodles, singapore or thin hokkien
- 1 bunch bok choy or pak choi
- 2 tbsp. soy sauce
- 1 tsp. ginger, crushed
- 2 tsp. chilli, crushed or sliced
- ¼ red capsicum sliced
- 2 spring onions, sliced
- 1 tbsp. fish sauce
- 1 chicken breast grilled then sliced or shredded (we used bbq chicken)
Method
- 1In a medium size pot, bring to boil the chicken stock, then turn down to low heat to simmer.
- 2Add soy sauce, ginger, chilli, capsicum and fish sauce, simmer for 2-3 minutes.
- 3Now add mushrooms and bok choy, simmer for a further 2 minutes.
- 4Now add chicken, and noodles noodles may need to be gently broken up with tongs or fork.
- 5Taste, you may need a little more chilli or soy depending on your taste.
- 6Serve in a bowl and garnish with a little more spring onions.