Serves 4, prep time 10 minutes, cooking time 4 minutes
2 tbsp of olive oil
2 large chicken fillets thinly sliced
3 chopped garlic cloves
1 red onion
2cm piece of ginger thinly sliced
6 spring onions chopped
(use the white ends in the soup and the green tops to serve)
3 red chilli chopped
10 thin asparagus tips cut in half
8 mini sweetcorns cut into thirds
750ml of chicken stock
Salt & pepper
A handful of coriander
Select the sauté function on the Nutricook, heat the oil until it shimmers.
Add the chicken, stir until browned. Add the onion and garlic to the pot, season and stir until the onions soften.
Next, add the spring onion, asparagus, corn, chilli and coriander, stir the ingredients together then add the stock.
Add the lid, close the valve. Using the manual setting,
set the timer to four minutes on low-pressure.
Once cooked, release the pressure manually, ladle into bowls, top with green onion.