18 March 2015

In The Kitchen: Asian Style Chicken Soup

I love cooking and I love experimenting with food, especially making up my own recipes and this is one of them: my Asian style chicken soup. I love the flavours of the East, especially Thai, everything is so aromatic and flavoursome. The soups that come from the East are absolutely delicious and I created this dish with some leftover roast chicken and a few extras you can buy from any supermarket - it's delicious, quick and easy!

What you'll need (2 people)

Leftover pieces of roast chicken (torn into small pieces)
Packet of udon noodles 
A couple of sprouting broccoli sprigs
A few sprigs of green beans 
1 chilli 
1/4 finely chopped ginger
1 small garlic glove
2 pak choi 
1 lime
A bunch of coriander
Half a tin of coconut milk
Soy sauce to taste
Tom Yum paste
Table spoon of fish sauce
300ml chicken stock
Peanut or sesame oil for frying
Heat up a little bit of oil in a large wok and throw in the chicken pieces to fry for a couple of minutes. As the chicken is already cooked, all you want to do is bring out some flavour in the wok. Throw in the broccoli and green beans, then add in ginger and squeeze the garlic through a crusher - stir fry for a couple of minutes. Throw in the chilli and Tom Yum paste and stir through to ensure all of the food has spicy flavour. Stir fry for a minute. 
Add in your stock and bring to boil in the wok. Add in the coconut milk and fish sauce, stir through. Leave this to simmer for 5 minutes. 
Add your pak choi and finely chopped coriander stalks to the mixture. The pak choi only needs a minute or less to soften up and you don't want it to be too soggy. I love pak choi in stir fries and soups - it just tastes delicious and gives a nice crunch to the dish.
Add in lime juice from you lime and mix through. This adds a nice zesty taste to the soup and breaks through the creaminess. If you're brave, add a few slices if fresh chillies - this brings a nice heat to the soup. At this point, add you soy sauce to taste. 
Stir through the soup and throw in your coriander bunch leaves - stir them through and turn the heat off your wok. Coriander is aromatic and widely used in Asian cuisine, it's a delicious addition to any dish. Save a couple of leaves to sprinkle on top of your soup once it's dished up for garnish. 
Your soup is really to serve! These make generous portions and you could actually use this recipe for a starter for 4 people. 
I serve my Asian chicken soup with a lemon wedge, cut fresh chillies and soy sauce so everyone can customise their soup to their taste. 
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