About this recipe:This chicken soup is amazingly delicious. It has finely chopped cabbage and beansprouts for added texture. It's substantial and perfect for the cold winter nights.
2.5 litres chicken stock
1 teaspoon crushed chillies
4 tablespoons red wine vinegar
4 tablespoons soy sauce
1 tablespoon finely chopped lemon grass
1 tablespoon fish sauce
1 tablespoon black pepper
1 teaspoon garlic granules
1 onion, sliced
1 teaspoon olive oil
225g skinless, boneless chicken breast meat, cubed
1/2 head cabbage, finely chopped
100g fresh beansprouts
2 eggs, beaten
4 tablespoons chopped fresh parsley
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Method Prep:40min › Cook:25min › Ready in:1hr5min
Pour chicken stock into a large pot. Stir in crushed chillies, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic granules and onion. Bring to the boil over high heat, then reduce heat to medium-low and keep at a simmer.
Meanwhile, heat olive oil in a frying pan over medium-high heat. Stir in cubed chicken and cook until no longer pink in the centre, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and beansprouts. Simmer until the cabbage is tender, about 10 minutes.
Remove the pot from the heat and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.