- 2 cups of chicken broth
- 100 g of tofu
- 2 chicken breasts
- 1 spoon of fresh coriander leaves chopped
- 1 green pepper
- 1 red pepper
Cut the tofu and the chicken into pieces. Slice the peppers into slices of medium size.
Put the chicken broth in the refrigerator and when it is frozen remove the greasy film that lies on its surface and bring the broth to a boil. Add the chicken, peppers and tofu and simmer over low heat for 15 minutes. Once heated through, serve into bowls and sprinkle with coriander leaves.