Chinese soup

Name: Chinese soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 g dried black mushrooms; 100 g Chicken filet; 1 glass (425 ml) Asia Fund; 300 g Carrots; 7-10 Tbsp Salt; 7-10 Tbsp ground chili; 1-2 TABLESPOONS Vinegar; 40 g Glass noodles; 7-10 Tbsp Coriander leaves; 3 TABLESPOONS Oil; 40 g Prawn crackers (Crab chips)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

10 g dried black mushrooms
100 g Chicken filet
1 glass (425 ml) Asia Fund
300 g Carrots
7-10 Tbsp Salt
7-10 Tbsp ground chili
1-2 TABLESPOONS Vinegar
40 g Glass noodles
7-10 Tbsp Coriander leaves
3 TABLESPOONS Oil
40 g Prawn crackers (Crab chips)

Directions

1
Soak the mushrooms in warm water for about 15 minutes. In the meantime wash the chicken filet. Cook in boiling Asia stock and 400 ml water for about 15 minutes. Peel and slice the carrots.
2
If desired, notch beforehand. Wash the mushrooms and cut them a little smaller. Cook the carrots and mushrooms for about 5 minutes with the chicken filet. Remove the meat, cut into strips and put back into the soup.
3
Season to taste with salt, ground chilli and vinegar. Cook glass noodles in boiling salted water for about 3 minutes, drain and add to the soup. Serve sprinkled with coriander leaves. Heat the oil, fry the kroepoek in it for a few seconds and add to the soup.