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
Press the sauté button on the Nutricook, heat the oil until it shimmers.
Add the chicken and stir until browned. Then add the onion and garlic to the pot, season and continue to stir until the onions soften.
Next, add the spring onion, asparagus, corn and chilli, and coriander, stir the ingredients together then pour in the stock.
Add the lid, ensure the valve is closed, using the manual setting, set the timer to four minutes at low-pressure.
Once cooked, release the pressure, ladle into bowls, top with the green onion stems and serve.