Asian Chicken Soup
Healthy, because
Even smarter
In Asian chicken soup, the soup chicken provides an extra portion of protein, nerve-strengthening magnesium and potassium for a balanced fluid balance. The chillies boost the metabolism and get the intestines going.
If Thai basil leaves are not available, the standard basil can be used.
Ingredients
- Ingredients
- 3 centimeters fresh ginger
- 2 garlic cloves
- 1 sprig Lemongrass
- 1 large onion
- 1 chicken (1.3 kg)
- 1 Star anise
- 2 cloves
- 1 large Zucchini
- ½ stalk Leeks
- 50 grams Glass noodles
- 2 small, red chili peppers
- 2 Thai basil
- 2 Tbsps bright soy sauce
- 1 Tbsp Fish sauce
- 2 Tbsps Rice wine vinegar
- salt
- 3 cilantro
Preparation steps
Peel the ginger and garlic and cut into slices. Rinse the lemongrass and flatten with the back of a knife. Peel and halve the onion. Rinse the chicken inside and out. Place the ginger, garlic, onion and lemongrass in a pot, fill it with water to cover the ingredients and bring to a boil. Simmer over medium heat for 1 1/2 hours and skim off the foam occasionally. Add star anise and clove 20 minutes before the end of cooking.
Rinse, trim and cut the zucchini into fine strips. Rinse, trim and cut the leeks into thin strips. Rinse the basil and pluck the leaves
Remove the fully cooked chicken from the broth and let cool. Measure 800 ml (approximately 3 1/3 cups) of the broth, pour through a sieve and reheat in a new pot. Remove the skin from chicken, loosen the meat from the bones and cut into strips.
Place the glass noodles in a bowl, cover with boiling water and let soak for 2-3 minutes, or prepare according to packet instructions.
Rinse the chile peppers, trim the seeds and ribs and chop. Add the chile peppers, leeks, zucchini and basil to the soup. Simmer for about 5 minutes over a low heat.
Stir in the soy sauce, fish sauce and rice wine vinegar. Season with salt. Stir in the chicken, noodles and cilantro.
Serve in bowls.
