Chicken and bean sprouts soup

3 servings
15 min
45 min
Very Easy


Number of serving: 3
I piece (about 300g) chicken fillet

100g bean sprouts/taugeh - break the brown tail part, washed and drained

20 stems of chives/kucai - sliced into 1 inch length

2 stalks of spring onions - sliced thinly

Sesame oil - as needed

salt and crushed black pepper for taste


  • Simmer and boil the chicken fillet with 1/2 liter of water to soft and tender.

    Remove the chicken and once cooled down, slice into pieces

    Skim out any impurities from the chicken stock before seasoning with salt and pepper.

    Once the stock is boiling, add the bean sprout, chives and chicken as well.

    Off the heat and give a good stir.

    Garnish with spring onions, drizzle some sesame oil on top and serve immediately.


Rate this recipe:

Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Daily Menu

Receive daily menu: