Soups Recipes - Chinese Chicken and Chili Soup Recipe

Ingredients

• 150g/5oz skinless boneless chicken breasts, cut into strips

• 2.5cm/1 in piece fresh root ginger, finely chopped

• 5cm/2in piece lemon grass stalk, finely chopped

• 1 fresh red chili, seeded and thinly sliced

• 8 baby corn cobs, halved lengthways

• 1 large carrot, cut into thin sticks

• 1 liter/4 cups hot chicken stock

• 4 spring onions (scallions), thinly sliced

• 12 small shiitake mushrooms, sliced

• 115g/4oz vermicelli rice noodles

• 30ml/2 tbsp soy sauce

• salt and ground black pepper

Serves 4

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Method:

1. Place the chicken strips, chopped ginger; chopped lemon grass 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.

2. Place the Chinese sand pot in an unheated oven. Set the temperature to 200°C/400°F/Gas 6 and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.

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

4. Meanwhile place the noodles in a large bowl and cover with boiling water - soak for the required time, following the packet instructions. Drain the noodles and divide among four warmed serving bowls.

5. Stir the soy sauce into the soup and season with salt and pepper. Divide the soup among the bowls and serve.

Note: Ginger and lemon grass add an aromatic note to this tasty. refreshing soup. which can be served as a light lunch or appetizer. The soft vermicelli rice noodles are the perfect foil to the crunch of the cooked vegetables and soak up the flavor some liquid of this soup wonderfully well.