Course Soups & Stews
Yield 2 servings
Cooking Time 10 minutes
Preparation Time 10 minutes
Total Time 20 minutes
INGREDIENTS
- 1 Medium size onion
- 2 Finely chopped garlic cloves
- Small piece of finely chopped ginger
- 1 Medium size carrot
- 8-10 French beans
- Sweet corn half cup
- Green capsicum half
- Cabbage half cup
- Boiled and shredded chicken half cup
- Butter or olive oil 1 teaspoon
- Salt to taste
- Black pepper 1/8 teaspoon
- Oregano (optional) 1/8 teaspoon
- Cornflour 3 teaspoons
- Water or vegetable stock/chicken stock 4 cups
STEPS
- Heat butter/oil in a wok and add ginger, garlic and onion.
- Saute for 2 mins and as soon as onion turns pink, add chopped carrot, beans and sweet corn.
- Add 2 spoon water and cover with a lid. Let it simmer for 5-7 mins.
- Then add Capsicum and cabbage and let it cook uncovered for 2 more mins.
- Add salt, black pepper and oregano.
- Add shredded chicken and mix well.
- Add 3 cups of water/stock and let it come to a boil.
- Mix cornflour with 1 cup water at room temperature. Add to the boiling soup and stir for a minute.
- Garnish with finely chopped fresh coriander and serve the piping hot chicken soup.
