About this recipe:An Japanese-inspired soup. Chicken, carrot, mushrooms, mange-tout and spring onions are simmered in a subtly flavoured chicken stock. It's fantastic served as a starter.
750ml chicken stock
1 tablespoon finely chopped fresh root ginger
1 clove garlic, finely chopped
2 tablespoons soy sauce
2 skinless, boneless chicken breast fillets, cubed
115g fresh mange-tout, trimmed and halved
1 carrot, chopped
3 fresh mushrooms, sliced
2 spring onions, chopped
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Method Prep:15min › Cook:25min › Ready in:40min
Bring the chicken stock, water, ginger, garlic and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken and return to a simmer. Reduce heat to medium-low and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
Stir in the mange-tout and carrot and simmer 5 minutes. Add the mushrooms and continue simmering until the vegetables are tender, about 3 minutes. Stir in the spring onions and serve.