Thai vegetable soup from the wok

Name: thai vegetable soup from the wok
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon sunflower oil; 2 onion; 0.5 teaspoon ginger powder (djahé); 1 liter chicken bouillon; 250 gram pod; 250 gram mushroom; 250 gram (corn) chicken fillet; 100 gram pak choi; 2 tablespoon soy sauce; 2 teaspoon sambal oelek; 100 gram carrots

Ingredients

3 tablespoon sunflower oil
2 onion
0.5 teaspoon ginger powder (djahé)
1 liter chicken bouillon
250 gram pod
250 gram mushroom

250 gram (corn) chicken fillet
100 gram pak choi
2 tablespoon soy sauce
2 teaspoon sambal oelek
100 gram carrots

Directions

Heat the oil in the wok fruit and the chopped onion soft and glassy in about 10 minutes.
After 5 minutes stir the ginger powder through the onion chips. Pour the stock into the woks and bring to the boil.
Put the snow peas in the broth and cook for about 3 minutes.
Add the mushrooms, the chicken cubes and the pak choi and bring to the boil again.
After about 3 minutes stir the soy sauce and sambal through the soup.
Stir in the carrot matches just before serving. Spoon the soup into large bowls.