I have tried a gazzilion times to perfect oriental soups, and I mean it I’ve poisoned my boyfriends tastebuds in the past because I hadn’t gquite got the knack! Until now…

Don’t get me wrong it didn’t go smoothly and at one point I’m sure a piece of paper would have had more flavour. This recipe is super quick, super yummy and even a bit detoxing!

You’ll need:
2 chicken breasts (diced into similar sized pieces)
Miso Paste
Pak Choi
Chicken Stock (liquid stock)
x3 Chicken Stock Pots
Wild Mushrooms inc Enoki
Thai Sticky Rice
Red Onion
Fresh Red Chillies
Toasted Sesame Oil
Dark Soy Sauce

In a deep pan fry red onion and diced chicken in sesame oil until slightly browned (the browning adds extra flavour). Add all of the stock and top up with a little bit of boiling water and 2 tablespoons of miso paste. If it looks like it’s seperating then don’t worry it’s the flavour that’s perfect.

Bring to a simmer and add fresh chopped chillies, if you like a bit of spice two is perfect. Add mushrooms and lastly add the pak choi and add a large splash of soy sauce.

While thats on a low simmer boil the sticky rice for 20-30 minutes or until all water has been soaked up. Make sure it is specufically thai stick rice or it will not serve well together and the flavour is perfect!

Now a thats served and on the table open that bottle of wine you’ve been staring at because you’ve mastered the soup and you deserve it 😉

Do me proud and send me your pictures of your master piece to my facebook and twitter Felicity Grace Blog and felicity_gblog and hashtag it #tummylove

Speak soon,

Felicity
#tummylove