Asian Chicken Soup

Ingredients (serves 4)

4 cups salt-reduced chicken stock
1 tablespoon soy sauce
2 small red chillies, thinly sliced
2 carrots, peeled,
cut into short, thin sticks
100g fresh shiitake mushrooms, sliced
150g snow peas, shredded lengthways
1 barbecued chicken, skin and bones removed, meat shredded
1/2 Chinese cabbage, finely shredded (see note)
1 bunch coriander, leaves picked

Method

Combine stock, 2 cups water, soy sauce and chillies in a large saucepan over medium heat. Bring to a simmer.
Add carrots, mushrooms, snow peas and chicken to pan. Reduce heat to medium-low and simmer for 2 minutes. Add cabbage and cook for 1 minute or until cabbage wilts.
Stir half the coriander into soup. Divide soup between bowls. Top with remaining coriander and serve.

Notes

Note: Half a Chinese cabbage will give you 3 cups shredded cabbage.