Super Fast Asian-Style Chicken Soup

Recreate authentic Asian cuisine at home with this quick and easy chicken soup.

Serves: 4

Time to prep: 10 minutes

Time to cook: 5 minutes

Ingredients

• 4 cups salt-reduced chicken stock
• 1 tablespoon soy sauce
• 2 small red chillies, thinly sliced
• 2 carrots, peeled, cut into short, thin sticks
• 100g fresh shiitake mushrooms, sliced
• 150g snow peas, shredded lengthways
• 1 barbecued chicken, skin and bones removed, meat shredded
• 1/2 Chinese cabbage, finely shredded (see note)
• 1 bunch coriander, leaves picked

Method

• Combine stock, 2 cups water, soy sauce and chillies in a large saucepan over medium heat. Bring to a simmer.
• Add carrots, mushrooms, snow peas and chicken to pan. Reduce heat to medium-low and simmer for 2 minutes. Add cabbage and cook for 1 minute or until cabbage wilts.
• Stir half the coriander into soup. Divide soup between bowls. Top with remaining coriander and serve.

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Asian brown rice pie Recipe

Photography by Louise Lister

Plate up a sensational side dish with this fast and creative rice and vegetable pie.

Serves: 4

Time to prep: 15 minutes

Time to cook: 1.10 minutes

Ingredients

• 1 cup (200g) medium grain brown rice
• 400g Asian Stir-fry Vegetables
• 2 tsp oil, plus extra to brush
• 1 garlic clove, chopped
• 1 tbs soy sauce
• 1 tsp sesame oil
• 1 tbs sesame seeds
• 2 eggs, lightly beaten
• 2 tbs chopped fresh coriander

Method

• Cook the rice for 25 minutes until firm according to packet instructions. Set aside to cool.
• Slice the snow peas in the stir-fry mix into thin strips and thinly slice any large pieces of broccoli. Heat the oil in a large frying pan over a medium-high heat. Add the garlic and stir-fry mix. Stir-fry for 4 minutes or until soft. Add the soy sauce and sesame oil. Stir through. Transfer to a large bowl. Allow to cool slightly.
• Preheat oven to 200°C. Brush the base and sides of a 20cm springform pan with oil. Sprinkle 3 tsp of sesame seeds over the base and two-thirds of the way up the sides of the pan.
• Add the rice, eggs and coriander to the stir-fried vegetables. Mix until well combined. Spoon the mixture evenly over the base of the pan and press firmly. Sprinkle with the remaining sesame seeds. Cook in the oven for 45 minutes or until golden. Set aside for 10 minutes to cool slightly. Remove from the pan and slice into wedges.

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