Asian vegetable soup with chicken breast

Asian vegetable soup with chicken breast

4 Servings • 350 kcal / 1466 kJ, 26 g E, 7 g F, 43 g KH pro Portion


2 Carrots

2 red peppers

2 cm ginger

1 smaller Pak Choi

400 g chicken breast fillet

150 g Mie-Nudeln

4 Tbsp soy sauce

2 El oysters- or fish sauce

1,5 l hot vegetable broth

4 Tbsp lemon juice


1 Teaspoon honey

1 Msp. Chili powder

Preparation time:

that. 20 Minutes (plus cooking time)

Clean and peel the carrots, Wash and core the peppers. Cut both into fine strips. Peel the ginger and chop it very finely. Wash the pak choi and cut into fine strips. Rinse the chicken breast fillet, Pat dry and cut into fine strips.

Put all ingredients in a saucepan and bring to a boil. Then on medium heat with the lid closed for approx. 7 Let simmer for minutes. The soup with salt, Season to taste with honey and chili powder.


Leave a Reply

Your email address will not be published. Required fields are marked *