Chinese soup

1. Remove the seeds from the pepper and slice. Wash, dry and thin out coriander. Peel the ginger and cut into small pieces. Wash and chop the spring onions. Rinse the bean sprouts.

2. Boil the poultry stock. Reduce the heat and add vinegar, bean sprouts, coriander and ginger. Stir and cook for 10 minutes. Add peppers, spring onions and soy sauce. Continue cooking for 5 minutes.

3. Divide the soup into 6 bowls and serve hot.

Photo credit: Sucré Salé