Asian Inspired Soup

Ingredients

2 cup bok choy, chopped

2 cup fresh chinese cabbage, chopped

3 clove garlic, chopped

1/4 cup fresh ginger, cut into thin matchsticks

4 medium mushroom, thinly sliced

2 individual shallots, thinly sliced

1 cup drained canned water chestnuts, thinly sliced

1/2 cup capsicum, (red), thinly sliced

1/4 tsp chilli powder

6 whole stock cube, (vegetable), dissolved in 1.5L hot water

2 cup snowpeas, ends trimmed

2 tbs soy sauce

1/2 cup fresh coriander, finely chopped

Chili powder, 0.25 tbsp (remove)

Chicken Breast, no skin, 1 breast, bone and skin removed (remove)

Broccoli, fresh, 4 spear (about 5" long) (remove)

Cabbage, chinese (pak-choi), raw, 2 cup, shredded (remove)

Garlic, 3 cloves (remove)

Ginger Root, 0.25 cup slices (1" dia) (remove)

Mushrooms, fresh, 4 medium (remove)

Water chestnuts, 1 cup slices (remove)

Shallots, 4 tbsp chopped (remove)

Peppers, hot chili, red, fresh, 2 pepper (remove)

Peppers, sweet, red, raw, sliced, 0.50 cup (remove)

Water, tap, 6.40 cup (8 fl oz) (remove)

Soy sauce (tamari), 2 tbsp (remove)

Tofu, firm, 1 cup (remove)

Bok Choy, raw-shreaded, 2 cup (remove)

Cilantro, raw, 4 tbsp (remove)

Snow Peas, fresh, 2 cup (remove)

Vegeta vegetable stock 1tsp=1 cup prepared, 6 tsp

From JM's WW Recipe Book

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