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PrintOriental Chicken Soup
This aromatic chicken soup uses easy-to-find ingredients inspired by Asian cuisine. Thanks to frozen vegetables, it comes together in under half an hour.
![[+]](/images/uploads/recipes/2010/Nov/12/299_view.jpg)
Oriental Chicken Soup
1/2 lb
cooked chicken, cut into thin strips
225 g
1 Tbsp
sesame oil
15 mL
3-4
shallots, chopped
3-4
2 cloves
garlic, chopped
2 cloves
2 Tbsp
ginger, finely-chopped
30 mL
2 tsp
lemon zest
10 mL
1/4 tsp
hot red chili pepper flakes
1.25 mL
5 cups
chicken broth
1.25 L
1-2 Tbsp
soy sauce
5-10 mL
1 Tbsp
lemon juice
15 mL
3 cups
frozen stir fry vegetable mix
750 mL
3 oz
rice vermicelli
90 g
3 Tbsp
cilantro, fresh, chopped
45 mL
Preparation
Serves 4-6
Cook time :
15 min
|
Preparation time :
15 min
Oriental Chicken Soup
1
In a stock pot, heat oil over medium high heat. Add shallots, garlic, gingerroot, lemon zest and pepper flakes; stir-fry for 2 minutes or until tender.
2
Add chicken stock, soy sauce and lemon juice; bring to a boil. Add vegetables.
3
Reduce heat and simmer for about 15 minutes.
4
Add chicken and rice vermicelli. Continue cooking for about 2 minutes.
5
Spoon into bowls and top with cilantro.
