40 - 45 minutes
Cook Within:24 hours
A simple, light, richly flavored chinese soup loaded with chicken, mushroom, with a mix of sauces brings the authentic chinese flavour to the table.
Per serving (incl. Tax)
Total Fat 4.82g
Saturated Fat 1.13g
Total Carbohydrates 16.3g
Dietary Fiber 4.51g
In Your Bag
- Shiitake Mushrooms
- Basil Leaves
- Snow pea pods
- Stock Cubes
- Jalapeno chile
- Light Soy Sauce
- Sriracha Sauce
You Will Need
Not Included in Bag
- Vegetable/Olive Oil (0.5 tbsp.)
- Pepper powder (to taste)
- Salt (to taste)
- Soup bowl
Prepare Your Ingredients
- Finely chop ginger, garlic, scallions and basil.
- Cut Aspharagus into 1 inch pieces.
- Mince Jalapeño Chile.
Prepare chicken broth
- Set a sauce pan on medium high flame. Pour 100ml water per serving and put in the stock cube or mix.
- Simmer for about 5 – 10 mins. Give it a stir every now and then till the broth comes to a good boil. Set aside.
- Heat some water in a pan until hot and add mushrooms to it. Let boil for 5 mins or until tender.
- Drain and slice mushrooms (preserve liquid).
- Boil some water in a pot and bring to boil. Set aside.
- Place chicken breast in the pot and rest for 20 mins.
- After 20 mins remove the chicken breast from the pot and use fork to shred the chicken.
- In a pot heat some vegetable/olive oil.
- Add scallions, ginger, garlic and Jalapeño Chile – Cook for 1 minute.
- Add snow pea pods and sliced mushrooms – cook for another 2-3 mins.
- Add mushroom water, asparagus, light soy sauce and sriracha sauce to the pot.
- Add chicken broth and shredded chicken.
- Mix well – place lid and slow cook for 10 mins.
- Garnish with chopped basil and serve hot!
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