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Chilli Chicken and Red Pepper Soup

I love Chinese soup and have used this recipe for some time now, especially when the weather is rubbish. I use crushed chilli flakes, so you can add these in at the end or not, depending on taste.
Again, I like to cook something that you can chuck together in about 5 minutes, so…

Take some cooked, leftover chicken and chop up.
Half a red pepper, sliced
About a handful of chopped spring onions
A tsp of turmeric
A half tsp of lemon grass
A pint of chicken stock ( I just use a Knorr cube)
A half tsp of chilli flakes (optional)

Heat everything in a tbsp of olive oil, swishing about to cover with the turmeric etc
Add the stock and bring to the boil. Then simmer for ten minutes.

Keep a second hand full of spring onions and the chilli flakes to throw in 2 mins before you serve.

My 17 year old daughter, who didn’t even want to try it, gave the soup a harsh 7/10.

What do you think?

The lowdown on red peppers: Red peppers are an excellent source of vitamin C, contain high antioxidant levels and are linked to a reduced risk of heart disease. As with other red veggies the beneficial effects are boosted if eaten with a little olive oil.

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