As its the new year, most of you out there, like ourselves, will be trying to eat healthily. This soup is ultra healthy as it is not cooked with any fat but this doesn’t mean it lacks in flavour; quite the opposite, it has a real punch. It’s a very colourful dish so it’s perfect to brighten up those dark evenings. It’s relatively cheap to make and there’s nothing complicated in this recipe so follow our steps below and give it a go!
- 1.2 L (2 pints) Chicken stock (you can use 2 good quality chicken stock cubes and 1.2 L of water to save time)
- 2 chicken breasts, cut into thick strips
- 1 inch fresh ginger, thinly sliced (you can use 1 tsp of ground ginger instead)
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and chopped
- 125g baby corn, cut into thirds
- 125g sugar snap peas
- 1 green pepper, deseeded and diced
- 1 red pepper, deseeded and diced
- 2 tsp soy sauce
- 1 lime, juiced
- 1 sliced spring onion
- Bunch of coriander, chopped
Serves 6 – 8
1. Prepare your stock and add chicken:
Add the chicken stock, sliced chicken, ginger, garlic and half of the chilli into a large pot. Bring this to the boil and then partially cover. Reduce the heat and simmer for 15-20 minutes until the chicken is cooked.
2. Shred your chicken:
Remove the cooked chicken from the pot using a ladle. Shred the chicken using two forks, but take care as it will be hot! The chicken should be very tender and easily shredded. Put the shredded chicken back into the pot.
3. Add remaining ingredients:
Add the rest of the chilli, the chopped baby corn, the diced peppers, the soy sauce and the lime juice to the pot. Allow the pot to simmer for another 8 – 10 minutes. At this stage, the peppers should be soft and the baby corn should have a slight crunch.
4. Serve the soup:
By now, your soup will be ready to serve. Ladle the soup into a bowl and sprinkle with some coriander and chopped spring onion. Season to taste.
This is an extremely refreshing soup and each mouthful is packed full of clean flavours that leaves you going back for more. As it is so healthy (and tasty), you’ll not feel guilty going back for a second helping.
Additional serving suggestion:
For a heartier soup why not add some rice noodles to the broth to make it a lot more filling.
The winter months and the start of the New Year often see us increasing our intake of soup as they are warm, satisfying and often easy to create. The fact that soups can be reheated and frozen to be used on another day also makes them a popular dish for the winter months. Cook this Asian style chicken broth dish for your dinner and enjoy it again for lunch or tea the following day.
What’s your favourite soup to eat or make during winter? Let us know by commenting below or connecting with us on Facebook and Twitter.