Combination Chinese Soup

Combination Chinese Soup

Asian soups are traditionally broth based with no dairy. Use vegetables in your fridge with some chicken and noodles you will have a great healthy soup.

CAL P/SERVE
430
kJ P/SERVE
1800
FAT P/SERVE
3.2g
CARBS P/SERVE
59.6g
PROTEIN P/SERVE
37.0g
SUGAR P/SERVE
2.4g
SODIUM P/SERVE
631g
FAT
%
0.3%
ENERGY RDI%
20.6%

If you don't have any bok choy or pak choi on hand then use fresh spinach. You can definately add other vegetables that you might have on hand, just don't make them too chunky, you want bite size peices. The amount of chilli indicated will give you that lovely bit of heat in the back of your throat. If you'd like more heat, simply add more chilli.

This recipe is low fat, low sodium, low sugar, high protein, dairy free, gluten free.

Ingredients

  • 4 cups chicken stock, salt reduced
  • 2 med mushrooms, sliced
  • 1 packet thin noodles, singapore or thin hokkien
  • 1 bunch bok choy or pak choi
  • 2 tbsp. soy sauce
  • 1 tsp. ginger, crushed
  • 2 tsp. chilli, crushed or sliced
  • ¼ red capsicum sliced
  • 2 spring onions, sliced
  • 1 tbsp. fish sauce
  • 1 chicken breast grilled then sliced or shredded (we used bbq chicken)

Method

  1. In a medium size pot, bring to boil the chicken stock, then turn down to low heat to simmer.
  2. Add soy sauce, ginger, chilli, capsicum and fish sauce, simmer for 2-3 minutes.
  3. Now add mushrooms and bok choy, simmer for a further 2 minutes.
  4. Now add chicken, and noodles – noodles may need to be gently broken up with tongs or fork.
  5. Taste, you may need a little more chilli or soy depending on your taste.
  6. Serve in a bowl and garnish with a little more spring onions.

Nutrition Table

Servings: 2 Serving size:828g
Average Serve Average 100g
Energy 1800 kJ 218 kJ
  430 Cal 52 Cal
Protein 37.0 g 4.5 g
Fat, total 3.2 g 0.4 g
- Saturated 0.8 g 0.1 g
Carbohydrate 59.6 g 7.2 g
- Sugars 2.4 g 0.3 g
Sodium 631 mg 76 mg

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