Katie’s Oriental Soup … With a Kick Recipe

Taken From The Super Fast Food Book

Katie's Oriental Soup ... With a Kick Recipe Overall rating: ☆☆☆☆☆ 0 based on 0 reviews
5 1
SERVES 2
This is a clear soup and perfect for people who 'don't do soup' but love oriental food. It is bursting with fresh, vibrant flavours and you make a double batch of this soup and throw some rice noodles into the second batch, to make a Wagamama's style noodle soup. I' personally not a fan of mushrooms, so i pick these out, but Kate insists on keeping them in the recipes as apparently shiitake mushrooms have a unique meaty texture and have been used by the Chinese for over 6 thousand years for the medicinal properties.

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

HOW TO MAKE

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.

FIND ME IN THE Super Fast Food Book

Jason Vale’s first ever whole food cookbook and app! The perfect follow-on from any of Jason’s juice plans with recipes for vegans, vegetarians & pescatarians.

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