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Photo of Asian mushroom soup by WW

Asian mushroom soup

0
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
8
Difficulty
Easy

Ingredients

Sesame oil

1 tsp

Fresh ginger

1 tbs, finely grated

Garlic

2 clove(s), crushed

Sambal oelek

1 tsp

Chicken stock cube

2 individual, add 1 litre (4 cups) boiling water

Reduced salt soy sauce

2 tbs

Fish sauce

1 tbs

Swiss brown mushrooms

240 g, sliced

Shiitake mushrooms

200 g, sliced

Canned water chestnut, rinsed, drained

240 g, sliced

Bok choy

4 baby, roughly chopped

Carrot(s)

2 medium, cut into matchsticks

Snow peas

1 cup(s), (100g)

Green shallot(s)

⅓ cup(s), thinly sliced

Fresh coriander

⅓ cup(s), coarsely chopped

Lime juice

1 tbs

Instructions

  1. Heat oil in a large pot over low heat. Add ginger, garlic, and sambal oelek, cook, stirring frequently for 1-2 minutes or until fragrant.
  2. Add stock, 2 cups (500ml) water, soy sauce and fish sauce. Bring to the boil, stirring, reduce heat to low and stir in mushrooms and water chestnuts. Simmer, covered, 15 minutes.
  3. Add bok choy, ¾ of the carrots and snow peas, cook, stirring for 5 minutes or until vegetables are tender.
  4. Stir in ¾ of the shallots and coriander and all the lime juice. Serve topped with remaining carrots, shallots and coriander.

Notes

Add more or less hot sauce depending on how much heat you can handle.

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