Recipe for Asian Style Vegetable Soup 
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Yield:
2
Ingredients:
Amount Ingredient
2 tsp sesame oil
1 tsp crushed garlic
1 tsp crushed ginger
1 sm onion sliced
1/2 cup red capsicum strips thinly sliced *
1/2 cup bok choy or cabbage finely sliced *
1 cup sliced mushrooms
4 x waterchestnuts sliced (optional) (4 to 5)
2 cup chicken or vegetable stock (500-750ml) (2 to 3)
1/2 tsp reduced-salt soy sauce
Instructions:
Instructions: * Amounts were non-printable fractions, so 1/2 is a best guess.

Preparation Time: 12 minutes

Cooking Time: 5 minutes

Heat oil in a large pan over medium heat and cook garlic, ginger and onion for 1 minute to soften.

Add capsicum, bok choy, mushrooms and chestnuts. Cook for a further minute, stirring frequently.

Pour in stock and soy sauce and bring to the boil. Add sliced chicken, cover, reduce heat and simmer for 2-3 minutes or until bok choy is just tender. Serve into bowls.

NOTES : This is an interesting clear soup which can be made hotter and spicier with the addition of chopped fresh chilli or can become a vegetarian dish if you omit the chicken.

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