Asian Chicken Soup

• 1 1/8 pounds chicken breast with skin and bone
• 4 9/16 cups carrots peeled and chopped
• 1 2/3 cups red pepper chopped
• 4 1/4 cups chicken stock
• 3 tablespoons sesame oil
• 1 3/16 inches ginger finely chopped
• 13/16 cup spring onions finely sliced
• 2 5/8 ounces shiitake mushrooms sliced
• 5 1/4 ounces bean sprouts
• 1 1/2 cups frozen peas
• 3 tablespoons soy sauce
• 2 teaspoons 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.

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

Taken from www.yummly.com/recipe/Asian-Chicken-Soup-1412540 (may not work)