Tuesday, May 15, 2012

The ultimate flu fighter- Asian short soup

I made this soup all last week when I had the flu and then when I put my back out.
There's nothing like tucking into a bowl of hot soup when you're feeling so awful.
I often make this up when we are all tired, needing comfort and a pick me up.
Especially great when your hubby's late home from work and you just need a easy five minute meal. Yep, it's that quick.
Make your own chicken stock or buy it. I make my own + it freezes for up for three months. The veggies are all in season, I just harvest straight from the garden each day. Yum! Give it a go, it's a great recipe for many or for few. Just adjust the qualities of ingredients to feed yourself or the whole tribe.

2 cups of Chicken stock
1 tblsp of soy sauce
1/2 tsp of Chilli sauce
1/2 cup of snowpeas (10 snowpeas)
1/2 cup of Juliane carrots (2 carrots)
1/2 cup of broccoli florets
1 cup of cooked shredded chicken
Half a Bok choy (oppotional)
1 serve of Vermicelli Rice noodles

How to make
In a bowl of hot water place the dried Vermicelli rice noodles in and let steep for 2-3 mins.

Dice up a cup of shredded chicken I used a roast chicken from Coles.
In a small saucepan place chicken stock, veggies, Chilli, soy sauce in the pot and on medium heat cook for 2-3 mins.

Pour into a deep bowl and eat hot.

Variations to recipe
You could use wontons, tofu, fish balls from the Asian grocers to vary the soup. You could substitute chilli sauce for Yeo's Chilli and Garlic sauce or dried/fresh chilli. For veggie soup you could add vegetable stock, tofu, variety of Asian mushrooms, Bok choy, or choy sum, handful of bean shoots or bean sprouts.


x Mummafox
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