15 ml oil
6 cloves garlic, crushed
1 fresh ginger root, peeled & grated (4 in / 10 cm)
500 g boneless & skinless chicken thighs, diced
4 carrots, peeled & diced
1 medium onion, chopped
4 celery stalks, sliced
750 ml chicken broth
500 ml snow peas
– salt & pepper to taste –
In a large soup pot; heat oil. Add garlic and ginger and gently saute for one minute. Add chicken and cook on medium-high heat until cooked through.
Add carrots, onion and celery one at a time, and cook until tender. Add soup broth along with snow peas and bring to a boil. Let simmer until ready to serve.
Serves 4