The get glamorous diet / Chicken and shiitake mushroom noodle soup
This wholesome soup, pictured bottom right, is a good dish to eat for lunch with the noodles or without for supper. Also good with chunks of tofu (added at the end of cooking the broth), prawns or chunks of white fish.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2
1 skinless, boneless chicken breast, sliced
900ml (1½pt) vegetable or chicken stock
1 thumb-sized piece of ginger, peeled and finely chopped
2tbsp tamari
5 spring onions, sliced
1 large red chilli, chopped
1 stick lemongrass, finely sliced
75g (3oz) shiitake mushrooms, sliced
75g (3oz) mangetout
100g (4oz) rice noodles, cooked (Amoy Straight-to-wok Rice Noodles are great)
3tbsp chopped fresh coriander
1 Place the chicken and stock in a saucepan. Add the ginger, tamari, spring onions, red chilli and lemongrass, cover with a lid and bring to the boil. Add the mushrooms, simmer gently for 5 minutes, then add the mangetout and rice noodles.
2 Cook for a couple of minutes, then add the coriander, stir well and serve.
Per serving: 217cals, 3g fat, 1g saturated fat, 23g carbohydrate
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