Katie’s Oriental Soup … With a Kick

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Ingredients:
  • Red Chillis: 2
  • Garlic: 2 cloves
  • Raw Ginger: 20g
  • Red Bell Pepper: 1/2
  • Spring Onions: 2
  • Pak Choi: 1
  • Shitake Mushrooms: 4
  • Fresh Coriander: 10g
  • Coconut Oil: 1 Tbsp
  • Boiling Water: 600ml
  • Himalayan Rock Salt: 1 pinch
Instructions:

Prepare:
Preheat the oven to 160° (320°F/ Gas mark 3). Cut the chilli’s in half lengthways remove the seeds, slice thinly and place half onto a baking tray. Peel the garlic and ginger. Remove the seeds from the red bell pepper / capsicum. Remove the ends and outer skin from the spring onions / scallions, red bell pepper / capsicum, bok choi and the mushrooms. Remove the leaves and discard the stems from the coriander. 

Cook:
Put the chilli’s (on a baking tray) in the oven and cook for 2 minutes. Place the coconut oil in a pan and warm over a medium heat. Add the remaining chilli, garlic, ginger, spring onions / scallions, red bell pepper / capsicum and mushrooms and cook for 5 minutes, stirring intermittently. Add the water and salt, reduce the heat and allow o simmer for 10 minutes, add the bok choi and coriander and simmer for a further 5 minutes.

Serve
Pour into your bowl of choice and sprinkle with the crispy chilli flakes.

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