886- Asian Chicken Soup / شوربة أسيوية بالدجاج

Ingredients :

For the Vermicelli:
100g Vermicelles de Haricot Mungo CARREFOUR
1/2L boiling water
For the Soup
125g chicken breast, cubed
3 zucchinis, cubed
3 carrots, cubed
3 green onions, cubed
1 tablespoon fresh ginger, minced
1 garlic clove, minced
Salt and pepper to taste
2 tablespoons olive oil
1L water

For Serving:
2 tablespoons dark soy sauce
2 tablespoons coriander, minced

Directions :

1. Place a large pot over medium heat. Add olive oil, green onions, garlic and ginger, then cook for 1 minute.
2. Add chicken and cook for 3 minutes.
3. Add carrots and zucchini, season with salt and pepper then cook for 5 minutes.
4. Add water, cover the pot and cook for 20 minutes.
5. Place the Vermicelles de Haricot Mungo in a heatproof bowl, cover with boiling water and soak for 10 minutes. Drain and cut the noodles into 5cm pieces using scissors.
6. Add the vermicelli and soy sauce in the pot, stir and cook for 5 minutes. Serve hot with a sprinkling of coriander.