Asian Chicken Soup

• 500 g chicken breast, with skin and bone
• 500 g carrots, peeled and chopped
• 250 g red pepper, chopped
• 1 litre chicken stock
• 2-3 tblsp sesame oil
• 3 cm ginger, finely chopped
• 75 g spring onions, finely sliced
• 75 g shiitake mushrooms, sliced
• 150 g bean sprouts
• 200 g frozen peas
• 3 tblsp soy sauce
• 1-2 tsp sambal oelek
• 2 stems parsley, chopped
• 2 stems coriander, chopped

1. Place the chicken, carrots and peppers in a pan with 2 cups stock, bring to a boil and cook for about 30 minutes.
2. Heat oil in another pan and saute the ginger, green onions and mushrooms for about 5 minutes. Add the sprouts and peas and pour in the remaining stock and briefly boil.
3. Remove the chicken and cut the meat into thin slices, discarding the bone and skin. Combine all the prepared ingredients into 1 pot and season with soy sauce and red chili paste. Garnish with chopped parsley and cilantro and serve.

red pepper, chicken, sesame oil, ginger, spring onions, shiitake mushrooms, bean sprouts, frozen peas, soy sauce, oelek, parsley, coriander

Taken from recipes-plus.com/api/v2.0/recipes/16526 (may not work)