|
INGREDIENTS |
|
Cucumber |
Half |
|
Chicken
stock |
2
cups |
|
Cooked
shredded chicken |
1/4th
cup |
|
Chopped
coriander leaves |
1tbsp. |
|
Sesame
Oil |
½
tsp. |
|
Salt |
To
taste |
|
Pepper |
To
taste |
|
METHOD |
|
1. |
Peel
the cucumber and cut into thin slices. |
|
2. |
Meanwhile
bring the stock to boil. |
|
3. |
Add
the cucumber and cook for 2 to 3 minutes. |
|
4. |
Add
the chicken, salt and pepper and stir. |
|
5. |
Add
the coriander leaves and sesame oil. |
|
6. |
Serve
hot. |
|
Other Soup Recipies |
 |
|
NUTRITIVE
VALUE (per
bowl) |
| Energy |
72
cal |
| Carbohydrates |
18.81
g |
| Protein |
2.55
g |
| Fat |
0.33
g |
|
|
