Mrs Ugo's chicken, pork and prawn soup

    20 min

    I adapted this recipe from one I found in a book. I love meat, and this soup meets that requirement by providing a meaty feast with peas and a little spicy kick.


    London, England, UK
    1 person made this

    Serves: 5 

    • 1L (1 3/4 pt) chicken stock
    • 125g (4 1/2 oz) skinless chicken fillet, thinly sliced
    • 125g (4 1/2 oz) pork fillet, thinly sliced
    • 125g (4 1/2 oz) cooked prawns (I take the head off and leave the tail)
    • 125g (4 1/2 oz) frozen peas (defrosted)
    • 2 chillies
    • 1 teaspoon chopped fresh coriander
    • 2 spring onions, chopped
    • 2 teaspoons light soy sauce
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the stock and bring to a rolling boil.
    2. Add the chicken, pork and prawns and simmer for 2 to 3 minutes.
    3. Add the peas and chillies and continue to simmer for a another 2 to 3 minutes.
    4. Add coriander, spring onions and soy sauce and simmer for a further 2 minutes or until peas are tender.
    5. Add salt and pepper to taste. Serve!

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