Healing Asian chicken soup
Inspired by Move Nourish Believe
Sometimes soup isn’t all that exciting. Culinary awards are rarely won with soup. This is one of those soups you can give to sick people and get praise. Or break it out as first course for a much grander occasion with much finer company.
Time
1 hour total: 40 minutes attended, 20 minutes unattended
Storage notes
Keeps in the fridge in an air-tight container for up to 5 days.
Difficulty
very easy
Yield
1800 g (servings 4 )
Ingredients
Weight
Volume
Procedure
A
Coconut oil
24 g
2 tbsp
1
Heat in a small stock pot, soup pot or large saucepan over medium heat.
B
Onion, brown, finely diced
240 g
2 small
2
Add to pan and cook for 3 minutes.
C
Ginger, grated
40 g
2 thumbs
Garlic, crushed
12 g
4 cloves
Coriander, root and stem, finely chopped
7 g
2½ tsp
3
Add to pan and cook for 30 seconds.
D
Turmeric, ground
2.3 g
1 tsp
Cumin, ground
1.6 g
½ tsp
Coriander seed, ground
1.2 g
½ tsp
Salt (optional)
4 g
¾ tsp
Pepper (optional)
1 g
¼ tsp
4
Add to pan and stir to combine.
E
Water
125 g
½ cup
5
Add to pan and deglaze. Stir and scrape to dislodge fond from the bottom of the pan.
F
Corn, kernels
150 g
2 cobs
Sweet potato, ⅕" / 5 mm dice
400 g
1 regular
Carrots, ⅕" / 5 mm dice
200 g
2 regular
Mushrooms, roughly chopped
90 g
6 button
6
Add to pan and stir thoroughly to combine and coat the vegetables with the spice mixture.
G
Chicken stock
1000 g
4 cups
Tamari
20 g
4 tsp
Mirin
10 g
2 tsp
7
Add to pan and bring to boil over high heat.
H
Star anise, whole
2 g
2 regular
Cinnamon stick, whole
8 g
2 regular
8
Combine in a muslin pouch tied with kitchen string.
9
Add to pan and push down to fully submerge.
0
Reduce heat to simmer and cook for 5 minutes.
I
Chicken breast, whole, skinless, tenders removed
300 g
2 breasts
-
Add to pan and poach at a simmer for 10 minutes.
J
Baby bok choy, stems (reserve leaves)
120 g
2 heads
=
Add to pan and cook for a further 5 minutes. Reduce heat to low.
q
Extract star anise and cinnamon pouch and discard.
w
Remove chicken and shred finely.
e
Bring soup back to boil then turn off heat.
K
Baby bok choy, leaves, larger leaves halved
70 g
2 heads
r
Stir into soup until just wilted, about 30 seconds.
t
Pick out leaves and stems and pile in the centre of each bowl.
y
Return chicken to pot and stir to warm through.
u
Ladle soup into bowls.
L
Coriander, leaves
to taste
Sesame seeds
to taste
i
Garnish.
Finished recipe
a Healing Asian chicken soup
b Healing Asian chicken soup
| Per serve | |
|---|---|
| Energy (kcal) | 280.3 |
| Energy (kJ) | 1173.2 |
| Protein (g) | 18.9 |
| Fat (g) | 8 |
| Carbs (g) | 29.5 |
| Sugars (g) | 11 |
| Fiber (g) | 5.5 |
| Sodium (mg) | 820.8 |
| Cholesterol (mg) | 35.9 |