Asian-Style Chicken Soup with Dried Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
2
- Ingredients
- 15 grams dried Wood Ear Mushrooms
- 1 tsp chopped ginger
- ½ red chili pepper
- 0.7 l Chicken broth (boxed)
- 200 grams Chicken breasts
- 2 carrots
- 1 stalk Leeks
- 80 grams Snow peas
- 2 Tbsps lemon juice
- 2 Tbsps Fish sauce
- salt
- peppers
- 2 Tbsps soybean sprout
Preparation steps
1.
Soak mushrooms in lukewarm water. Rinse chile, remove seeds and ribs and cut crosswise into rings. Peel and slice carrots. Rinse leeks and slice white and light green parts crosswise.
2.
Chop mushrooms. In a pot, combine mushrooms, chile, carrots, leeks, chicken broth and ginger. Bring to a boil and simmer 4 minutes. Add chicken breasts and simmer 5 minutes more. Remove chicken breast and cut crosswise into strips.
3.
Rinse and remove strings from snow peas. Add to broth, along with chicken. Let stand 4 minutes. Season soup with lemon juice, fish sauce, salt and pepper. Serve in bowls, topped with soybean sprouts.
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