Asian mushroom soup
0
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Sesame oil
1 tsp
Fresh ginger
1 tbs, finely grated
Garlic
2 clove(s), crushed
Sambal oelek
1 tsp
Chicken stock cube
2 individual, add 1 litre (4 cups) boiling water
Reduced salt soy sauce
2 tbs
Fish sauce
1 tbs
Swiss brown mushrooms
240 g, sliced
Shiitake mushrooms
200 g, sliced
Canned water chestnut, rinsed, drained
240 g, sliced
Bok choy
4 baby, roughly chopped
Carrot(s)
2 medium, cut into matchsticks
Snow peas
1 cup(s), (100g)
Green shallot(s)
⅓ cup(s), thinly sliced
Fresh coriander
⅓ cup(s), coarsely chopped
Lime juice
1 tbs
Instructions
1
Heat oil in a large pot over low heat. Add ginger, garlic, and sambal oelek, cook, stirring frequently for 1-2 minutes or until fragrant.
2
Add stock, 2 cups (500ml) water, soy sauce and fish sauce. Bring to the boil, stirring, reduce heat to low and stir in mushrooms and water chestnuts. Simmer, covered, 15 minutes.
3
Add bok choy, ¾ of the carrots and snow peas, cook, stirring for 5 minutes or until vegetables are tender.
4
Stir in ¾ of the shallots and coriander and all the lime juice. Serve topped with remaining carrots, shallots and coriander.
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