Vietnamese style chicken soup

Do you associate food with weather? I definitely do. Sun has me thinking grilled meats and fragrant salads followed by something fruity and rain has me thinking warmth, spice and bags of texture. Not to be confused by the depths of winter that just calls out for golden brown pies and hearty stews. I think I've got the perfect rainy day solution.

I've said it before albeit not so publicly but I call bull on some of these so called 'speedy dinners' I've tried and tested a few and without an army of gadgets or an extra set of hands and a mile of counter space, it just ain't happening! 

That cheeky thought in mind, I came up with what I like to think of as an easy win. I've been trying to perfect an Asian inspired broth base for ages and this one is my favourite so far! Easy enough to prep in advance and can even be frozen to really cut down on the prep time!

This soup takes me roughly 20 minutes to make but if I'm not just about ready to chew my arm off I give it an extra 10 to marinade.

INGREDIENTS - serves 2
200g chicken breast sliced
100g beansprouts
1/2 red onion
1/2 pepper
50g exotic mushrooms (I used oyster mushrooms)
1 inch of ginger finely chopped
1 chilli finely chopped
Juice and zest of 1 lime
Bunch of fresh coriander
2 tbsp soy sauce
1 chicken stock cube
400ml water
Fry light or vegetable oil
Ground black pepper to season

1. Mix the chicken, chilli, ginger, lime zest, soy sauce and chopped stems of the coriander together in a food bag (saves on washing up and you can freeze some if you don't use it all)
2. Slice the onion, mushroom, pepper and coriander leaf to similar sizes
3. Heat a pan and fry the chopped vegetables until soft for a few minutes
4. Add the chicken mixture from the food bag and stir until the chicken is white on the outside
5. Top the chicken with the stock and reduce to a simmer for 8 minutes until the chicken is fully cooked.
6. Serve and garnish with the coriander leaves.

Serve and enjoy : ) x