Asian chicken broth (Pho style)

Ingredients for 3 servings:

• 1 liter vegetable broth
• 500 g chicken breast
• 1 onion(s)
• 1 piece(s) ginger, thumb-sized
• 1 chili pepper(s)
• 2 m.-sized carrot(s)
• 1 handful of sprouts
• 20 leaves of coriander
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

low-fat, low-carb

Bring the vegetable stock to a boil. In the meantime, slice the onion into rings and the ginger into thin slices. Only slit the chili sideways, leaving it whole. Add the chicken breast to the boiling vegetable stock, add the onion, ginger, and chili. Simmer gently for 20 minutes. In the meantime, grate the carrots, trim the sprouts, and roughly chop the coriander. After 20 minutes, remove the chicken breast from the stock and slice coarsely. Add the carrots, sprouts, and coriander to the stock and let it simmer for about 5 minutes. Add the chicken pieces and season with salt and pepper. Remove the chili before serving.