Recipe

Chinese Chicken N Chili Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 4 months, 1 week ago Fresh Ginger and lemongrass add an aromatic note to this very tasty and refreshing soup, which can be served as a light lunch or even as an appetizer before the main meal. It is easy and quick to prepare. From Asian On Line Recipes Prep:15m Cook:50m Servings:4	Mystic_rive
	remarkable choice of herbs and flavorings

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Ingredients

5 oz boneless chicken breast portion, cut into thin strips

1 in piece fresh root ginger, finely chopped

2 in piece lemongrass stalk, finely chopped

1 red chili, seeded and thinly sliced

8 baby corn cobs, halved lengthways

1 large carrot, cut into thin sticks

4 cups hot chicken stock

4 spring onions (scallions), thinly sliced

12 small shiitake mushrooms, sliced

1 cup vermicelli rice noodles

l/2 tablespoons soy sauce

Salt and ground black pepper

Directions

Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.

Place the oven-proof pot in an unheated oven. Set the temperature to 400deg. F and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.

Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.

Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.

Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.

Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.

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