Asian Chicken Soup - cooking recipe

Ingredients

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

Preparation

Place the chicken, carrots and peppers in a pan with 2 cups stock, bring to a boil and cook for about 30 minutes.
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.
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.