Asian Chicken Soup
5 servings
30 minutes
Asian chicken soup is a delightful dish of Pan-Asian cuisine that embodies a harmony of flavors and aromas. Its roots trace back to the traditions of Southeast Asia, where fresh herbs and spices are used to create rich broths. Tender cornish hen meat is infused with bright notes of lemongrass, lime, and spicy peppers, creating a balance between light acidity and spiciness. Sautéed vegetables add depth to the soup's flavor, while sea salt enhances its richness. This dish not only warms but also energizes, making it perfect for a quick dinner or leisurely enjoyment of Eastern culinary traditions.
1
Chop the lemongrass coarsely.
- Lemongrass: 3 g
2
Cut the gherkin in half.
- Poussin (spring chicken): 800 g
3
Place the chicken in the pot.
- Poussin (spring chicken): 800 g
4
Pour in water. Place on high heat.
- Water: 2 l
5
Bring to a boil and remove the foam. Cook over medium heat.
- Water: 2 l
6
Cut the carrot into small cubes.
- Carrot: 100 g
7
Add lime leaves 10 minutes after boiling.
- Kaffir lime leaves: 1 g
8
Cover with a lid.
9
Chop the ramiro coarsely.
- Ramiro pepper: 45 g
10
Chop the chili.
- Chili pepper: 5 g
11
Heat olive oil in a pan. Add lemongrass, carrot, and peppers. Sauté on high heat for 2-3 minutes, stirring occasionally.
- Olive oil: 1 tablespoon
- Lemongrass: 3 g
- Carrot: 100 g
- Ramiro pepper: 45 g
- Chili pepper: 5 g
12
To salt.
- Sea salt: to taste
13
Add the sautéed vegetables. Cook for another 10 minutes without a lid. The soup should boil for at least 20 minutes after boiling.
- Carrot: 100 g
- Ramiro pepper: 45 g
- Chili pepper: 5 g
14
Pour into a deep bowl and serve in portions.
