Combination short and long soup

The traditional Asian soup is packed full of fresh ingredients that will warm your insides and nourish your soul. Perfect for a chilly winter evening.

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

2 tablespoon vegetable oil

1 chicken breast fillet, sliced

100 gram pork fillet, sliced

1 tablespoon soy sauce, plus extra, to serve

6 cup (1 .5l) chicken stock

1 bunch baby bok choy, quartered

250 gram packet frozen dim sims

200 gram packet egg noodles, cooked, drained

8 green prawns, peeled, deveined, tails intact

50 gram baby corn, halved

50 gram snow peas, halved

50 gram oyster mushrooms

2 green onions (shallots), sliced, to serve

Method

1.Heat oil in a saucepan on high. Stir-fry meat for 2-3 minutes, until browned. Stir in soy sauce. Remove meat and set aside.

2.Add stock, bok choy, dim sims, noodles and prawns. Simmer for 5 minutes, until prawns are cooked.

3.Return meat to soup with remaining vegetables. Reheat gently. Serve topped with onion and extra soy.

This is best made on day of eating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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