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Ingredients:
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- 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
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Preparation Time: 25- 30 mins |
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Serves: 4 |
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Nutritional Information (Per Serving)
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Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g) |
215.25
22.2
12.2
9.1 |
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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.
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Method
- 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.
- 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.
- 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.
- Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint and serve.
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