Chicken Soup with Lemon & Ginger
Method
- Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.
- Add the chicken and stir fry for 5 mins. Cool a little.
- Add the water and mushrooms.
- Bring to the boil and simmer for 10 mins.
- Add the lemon juice.
- Cover, and cook gently for a further 10 mins.
- Add the chillies, spring onions and ginger. Remove from the heat.
- Sprinkle with coriander leaves before serving.
- Ingredients:
350 g – chicken breast, diced
25 g – straw mushrooms, chopped
2 – small green chillies, sliced in rings
2 – spring onions, chopped
2 tbsps – olive oil
1 clove – garlic, chopped
4 cups – water
2 tbsps – lime juice
1 pinch – ground gingerFor garnishing:
coriander leaves
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