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Shredded Sesame Chicken & Mushroom Soup

Shredded Sesame Chicken & Mushroom Soup

with Vegetable Ribbons and a Sambal Drizzle
4.5(768)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
766 kcal
Protein
: 
49.4g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sesame
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Celery
  • Peanut
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Spring Onion

150 grams

Chestnut Mushrooms

3 unit(s)

Garlic Clove

1 unit(s)

Ginger

4 unit(s)

British Chicken Thighs

1 unit(s)

Carrot

1 unit(s)

Courgette

(May contain traces of: Celery)

15 grams

Mushroom Broth Paste

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

30 grams

Sambal Paste

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Peanut, Nuts)

24 milliliter(s)

Reduced Sodium Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

450 milliliter(s)

Boiling Water

20 grams

Butter

2 tbsp

Oil for Cooking

Energy (kJ)3204 kJ
Energy (kcal)766 kcal
Fat56.2 g
of which saturates16.2 g
Carbohydrate18.7 g
of which sugars10.8 g
Protein49.4 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Kettle
•Large Saucepan
•Peeler
•Large Frying Pan
•Bowl
•Slotted Spoon

Instructions

PDF
Prep the Veg
1

Boil a full kettle.

Trim the spring onions, then thinly slice.

Thinly slice the mushrooms.

Peel the garlic and ginger, then roughly chop.

Poach the Chicken
2

Fill a large saucepan with the boiled water and heat on high, then slide in the chicken thighs, so the water covers them by 1 inch. Add the garlic and ginger and season with salt.

Bring the water to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.

More Prep
3

Whilst the chicken cooks, trim the carrot and courgette (no need to peel).

Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot and courgette. Stop when you get to the centre of the carrot and the spongy centre of the courgette. 

Cook the Veg
4

Heat a large frying pan on medium-high heat with a drizzle of oil and the butter (see pantry).

When hot, add the mushrooms and fry until browned, 3-4 mins.

Next, add the carrot and courgette ribbons and another splash of oil. Fry, stirring occasionally, until softened, 2-3 mins. Season with salt and pepper.

Add the Aromats
5

Once the chicken has poached, use a slotted spoon to scoop out the chicken and place into a bowl.

Scoop out the garlic and ginger and discard, leaving the broth in the saucepan.

Stir the soy sauce and mushroom broth paste into the broth. Bring to the boil on high, then reduce the heat to medium and simmer, 2-3 mins.

Serve
6

Pour the sesame oil over the chicken, then shred the meat using two forks.

Share the stir-fried vegetables and shredded chicken between deep bowls.

Pour over the mushroom and soy broth, then drizzle over the sambal paste. Sprinkle with the black sesame seeds and spring onion to finish.

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