Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 cups salt-reduced chicken stock

  3. 1 tablespoon soy sauce

  4. 2 small red chillies, thinly sliced

  5. 2 carrots, peeled, cut into short, thin sticks

  6. 100g fresh shiitake mushrooms, sliced

  7. 150g snow peas, shredded lengthways

  8. 1 barbecued chicken, skin and bones removed, meat shredded

  9. 1/2 Chinese cabbage, finely shredded (see note)

  10. 1 bunch coriander, leaves picked

Instructions Jump to Ingredients ↑

  1. Combine stock, 2 cups water, soy sauce and chillies in a large saucepan over medium heat. Bring to a simmer.

  2. Add carrots, mushrooms, snow peas and chicken to pan. Reduce heat to medium-low and simmer for 2 minutes. Add cabbage and cook for 1 minute or until cabbage wilts.

  3. Stir half the coriander into soup. Divide soup between bowls. Top with remaining coriander and serve.


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