Pan-Asian Chicken Soup
4 servings
30 minutes
Chicken soup in a Pan-Asian style is a culinary journey into the heart of Thai cuisine. Its rich flavor unfolds through a harmonious blend of spices and creamy coconut milk. The heat of chili peppers and the depth of aromatic spices like coriander, cumin, and turmeric create a rich palette of flavors. Lemongrass and lime add refreshing citrus notes to the soup, perfectly complementing the tenderness of chicken fillet and mushrooms. This soup not only warms but also invigorates, leaving a pleasant aftertaste. In Thai cuisine, it is served as a standalone dish or as part of a larger feast. It pairs perfectly with rice, allowing one to enjoy its multifaceted taste. Each spoonful is a balance of spiciness, sweetness, and slight acidity that makes it unforgettable.
1
Clean the pepper and chop it finely with ginger.
- Chili pepper: 4 pieces
- Fresh ginger: 6 pieces
2
In a dry pan, roast coriander and cumin until fragrant, pour in half the oil, add pepper and ginger, after 2-3 minutes add turmeric, mix, transfer to a mortar, and grind to a homogeneous paste.
- Coriander seeds: 0.5 teaspoon
- Cumin: pinch
- Palm oil: 4 tablespoons
- Chili pepper: 4 pieces
- Fresh ginger: 6 pieces
- Turmeric: 0.5 teaspoon
3
In the same pan with the remaining oil, fry the chicken fillet whole on all sides over high heat until golden brown, remove and set aside.
- Chicken breast fillet: 1 piece
- Palm oil: 4 tablespoons
4
Mix a ladle of broth with the spice paste, pour it into the main broth, add half of the coconut milk, lime zest, crushed lemongrass, fish sauce, sugar, lime juice, bring to a boil, add sliced chicken breast, mushrooms, bring to a boil again, and cook on medium heat for 2 minutes.
- Chicken broth: 2 glasss
- Coconut milk: 400 ml
- Lime zest: 1 piece
- Lemongrass: 2 stems
- Fish sauce: 3 tablespoons
- Palm sugar: 1 teaspoon
- Lime juice: 2 tablespoons
- Chicken breast fillet: 1 piece
- Button mushrooms: 100 g
5
Pour in the remaining milk, add lime juice, fish sauce, and sugar to taste, add finely chopped cilantro, cover with a lid, and let it sit for 5 minutes.
- Coconut milk: 400 ml
- Lime juice: 2 tablespoons
- Fish sauce: 3 tablespoons
- Palm sugar: 1 teaspoon
- Cilantro: to taste