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Hot and sour mushroom chicken soup


 

Ingredients:

  • 6 cups chicken stock prepared with ½ MAGGI Jumbo chicken cube
  • 1 cinnamon stick, split
  • 2 star anise
  • 1 tbs finely grated fresh ginger
  • 1 stalk lemongrass, bruised and chopped
  • 2 small skinless chicken breast fillets, trimmed of fat
  • Olive oil
  • 400g cup mushrooms, sliced
  • 2 limes, juiced
  • 2 tsp fish sauce
  • 4 green onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 cup bean sprouts, trimmed
  • 1 cup mint leaves
   
 
Preparation Time: 25- 30 mins
Serves: 4
   
Nutritional Information (Per Serving)
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
215.25
22.2
12.2
9.1
 

Simple Tips from Nestlé

Good to Know - Hot & sour mushroom chicken soup is a light meal with other important nutrients.

Good to remember - Nutritionally rich low-calorie meals are recommended in weight-reduction diet plans. It is important to maintain a healthy weight for a healthy heart.

     

Method

  1. Combine the stock, cinnamon, star anise, ginger, lemongrass and chicken in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low, cook for 15-20 minutes or until chicken is cooked through. Transfer the chicken to a board, set aside for 5 minutes then shred.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Spray the mushrooms lightly with oil and cook in the hot pan in two batches, for 4-5 minutes until just tender.
  3. Strain the stock mixture, discard the solids and return stock to the pan. Bring to boil. Add the mushrooms, lime juice and fish sauce to taste.
  4. Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint and serve.