Fitness Recipe: Spicy Sweet and Sour Chicken Soup

During the winter months, many of us seek out foods that warm us up. This soup is a unscratched bet. It’s a little spicy, but it will moreover suit those who like sweeter or slightly sour dishes. It’s not difficult to prepare at all, and if you once have the goop ready, you’ll have it on the table relatively quickly. If you like Asian food, you’ll love this soup.

Ingredients:

• 700 ml yellow broth
• 310 g chicken breast
• 80 g red peppers
• 70 g soy sauce
• 50 ml ZERO Sauce sweet chilli
• 50 g carrots
• 30 g rice vinegar
• 20 g woebegone mushrooms (Hirneola auricula-judae)
• 20 g coconut sugar
• 10 g starch (Solamyl)
• 5 g sesame oil (optional)
• 1 egg
• spray oil
• salt to taste
• black pepper to taste
• spring onions to garnish

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Method:

Start by preparing the mushrooms. Let them soak in water for 10 minutes and then chop finely. Drain the water from the chicken and season with sesame oil, soy sauce, ZERO sweet chilli sauce, salt and black pepper. Finely chop the red pepper and carrots. Spray the pot with spray oil, add the vegetables, mushrooms and sauté. Then add the meat and mix everything together. Pour the broth over the whole mixture and melt until the liquid is boiling. Finally, add the rice vinegar and coconut sugar. When the taste is to your liking, whisk the eggs into the humid soup and stir.

In a cup, stir the Solamyl in a little water and add it to the soup. Melt for flipside 15 minutes to thicken the soup. If you want, you can lightly blend it with an immersion blender, but it is not necessary. Finally, just add salt as needed and serve. Garnish each serving with spring onions.

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If you like Asian cuisine and are looking for dishes that will warm you up nicely during the unprepossessed weather, then this soup is an spanking-new choice.

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