- Grab a medium saucepan and over medium-high heat, bring chicken stock to a boil.
- Add in your garlic, ginger, cardamom and mushrooms and simmer for 10 minutes.
- Add your chicken to the stock and cook for 5 minutes or until completely cooked.
- Grab your peppers and divide between 2 soup bowls then top each serving with chili sauce.
- Finally garnish each bowls with pieces of cilantro.