Sharing this recipe again on this very cold and miserable Friday. This is to keep you warm and satisfied. It is a soup that I make often and it never disappoints. Keep warm!!!My 19 year old daughter and I are currently involved in a 12 Week Challenge at our local gym. I was ready to take on another challenge this year and when asked, I was happy to commit. We are currently half way through the challenge and I feel much healthier, fitter and of course I have shed a number of kilos. During this challenge I have stopped eating bread and other carbohydrates such as rice, pasta and vegetable carbohydrates. However, when I entertain I still enjoy cooking slightly richer and more robust dishes. There is always dessert on the menu which is my indulgence. However, that is usually left for one night a week and I make sure that my portions are small. NO SECONDS!!! Initially that was tough for me however, I have conquered this set back…
I have decided to post this wonderful soup recipe on my blog for all who asked last week when I posted the photo on the 12 Week Challenge Page. I would also like to share the recipe with all who visit my blog. It is light, delicious and makes a great meal.
8-10 Cups of Good Quality Chicken Stock
1 kg Free Range Chicken Mince
1 Free Range Egg
2 Spring Onions (Finely Sliced)
4 Sprigs of Coriander (Chopped)
1 Clove of garlic (Finely Chopped/minced)
1 Small piece of Ginger (Chopped/minced)
Salt & Pepper to taste
1 Bunch of Bok Choy (Washed and Sliced into small pieces)
150 grams of Snow Peas (Topped and Tailed)
1 Cup of Bean Shoots
Fresh Chilli (Sliced Thinly)
Spanish Onion (1/4 Cup thinly sliced)
Preparation time 15-20 minutes
Cooking time 15-20 minutes
For a good quality Asian Style Chicken Stock refer to my Vietnamese Soup (Chicken) Pho Ga Recipe dated 29th January. For a lighter broth, I would leave out the pork ribs.
In a large pot place the 8-10 cups of chicken stock and bring to a simmer. In a large bowl place the minced chicken, egg, spring onion, coriander, garlic, ginger, salt and pepper and mix well. With wet hands grab a small handful of the mixture and shape into a ball. Ensure that the balls are similar in size so that they cook evenly (make them approximately the size of a small egg). Repeat this process until they are all ready to be placed in the pot. If they appear a little uneven in shape don’t worry they will round of whilst cooking.
Before placing the chicken balls into the soup, check that the stock is simmering then gradually place the balls into the pot. When picking them up, if you find they lose their shape, quickly re-shape them and add to the soup. Allow to simmer until all the chicken balls pop up to the top of the soup pot. If you find that the simmering is gentle, turn the heat up a little to ensure that they cook a little faster. I usually leave them simmering for an extra minute or two and then they are ready to serve.
If you do not have home made chicken stock, a good quality store bought one is fine. You may choose to use chicken or vegetable stock it is your choice and I am sure the soup will be just as delicious. If I am pressed for time I use stock cubes however, I ensure that they have no fat and no MSG. Add a few vegetables such as carrots, coriander, onion/shallots to enhance the flavour. Spices such as cinnamon, star anise and kaffir lime leaves as they will also add another dimension.