Dining · Entertaining · Food · Health · Low Carb · Recipes · Slimmingworld · Snacks · Weightwatchers

Chinese Chicken, Pork and Mushroom Soup

This soup was inspired by a colleague at work who was telling me about her delicious Hot and Sour soup that she makes at home. It’s ages since I made a Chinese style soup so I was keen to create one of my own. It was so good I had two small bowlfuls in one of my cute little Chinese dishes!

Part of being a blogger is sometimes to provide over 500 words per blog post. To be honest I am more interested in trying and sharing my recipes, so I apologise if I don’t write enough – I am just keen to share! I love simplicity, I tell a story, I tell the short version. I listen to a long story, I think….come on tell me what happened!

So my recipes are my hobby, I am a creative person and I love sharing, that’s why if you stumble across one of my many recipes I don’t keep you waiting long before the ingredients come to view! I am keen for you to see any try my recipes ASAP!

To make Chinese Chicken Pork and Mushroom Soup you will need

A large pan

Ingredients

1 x 200gms Lean Pork steak cut into very thin strips

1 x 150gms chicken breast cut into very thin strips

1 grated garlic clove

2 cm piece of grated ginger

3 x rounded tsp five spice powder

4 chestnut mushrooms thinly sliced

80 grams bamboo shoots cut into thin strips

2 x Knorr chicken stock pots

1.5 litres boiling water

3 tbsp light soy sauce

25gms dried vermicelli broken into small pieces

1 tbsp white wine vinegar

2 tbsp cornflour

1 beaten egg

One small handful of thinly spring onion tops

Frylight

Method

In a bowl, Sprinkle the Five Spice Powder over the Chicken and Pork and stir thoroughly so all pieces are coated and set aside for a few minutes

Heat a large pan sprayed with frylight and sauté the Chicken and Pork along with the ginger and garlic until the meat has taken on a whiteish colour. Add the mushrooms and stir. Add the bean shoots and stir.

Add the two stock pots and boiling water. Stir until the stock pots have melted. Add the soy sauce and vermicelli. Bring to the boil. Reduce heat to a simmer for a couple of minutes.

Mix the cornflour with the white wine vinegar and a tbsp of water until smooth. Stirring the pan actively pour in the cornflour mix and keep stirring until the soup thickens. Repeat the same action with the beaten egg. Add the chopped spring onions and serve

Nutritional information

Serves 4

177 calories per portion

Carbs 10 gms

Fat 3.7 gms

Syns 1/2 per portion on Slimming World. Syn values correct at time of posting. Important: Please check your own syn values to protect your own weight loss journey

Protein 18.4

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