Chinese Chicken, Carrot and Pea Soup

  • 300g Chicken Fillet Cubes
  • 200g Vermicelli
  • 1L Water
  • 1 Onion
  • Garlic
  • Ginger
  • 1 Cube of chicken broth
  • 1 Carrot
  • 2 CS of soy sauce
  • 150g of Greens Peas
  • Fresh Coriander
  • 1 Lemon gree

Start by cutting the chicken fillet cubes into pieces and baking them.

Cook the vermicelli separately in boiling water.

Boil to boil, 1 l of water with the onion cut. Then add a little garlic, ginger, chicken stock cube and carrot sliced.

Then add the chicken pieces, the 2 CS of soy sauce, then incorporate the peas and fresh chopped coriander. Let your Chinese soup boil for 3 minutes, then remove from heat.

Then add the vermicelli to the broth.

Cut the lemon in 2 and pour lemon juice over your soup.