Asian Chicken Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
271 kcal
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Course
Main Course, Soup
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Cuisine
Asian, Indonesian
Asian Chicken Soup
Description
The Asian Chicken Soup recipe begins by toasting whole aromatic spices to unlock their fragrance before grinding them into a coarse powder. This spice mix is incorporated with a fresh paste made from yellow onion, garlic, ginger, and lemongrass, which is gently fried to release natural oils and flavors. Chicken pieces simmer in the spiced broth for an hour, resulting in tender meat and a flavorful stock. The broth is strained to remove solids, then combined with shredded chicken, diced potatoes, and carrots, simmering until the vegetables are tender. The final touch is lime juice to introduce a gentle acidity. Served hot, the soup is enhanced with crunchy bean sprouts, fresh cilantro leaves, and slices of red chili pepper that add color and mild heat.
This soup works well as a comforting main course in cool weather, offering a balance of aromatic spices, subtle heat, and fresh herbal accents. The use of whole spices and fresh aromatics creates a layered broth that is both warming and satisfying.
Ingredients
- For the Spice Mix:
- 2 tablespoons coriander seeds whole
- 1 tablespoons cumin seeds whole
- 2 teaspoons fennel seeds whole
- 2 star anise whole
- green cardamom seeds from 4 pods
- 1/2 cinnamon stick broken into pieces
- 2 clove whole
- For the Spice Paste:
- 1 yellow onion small
- 4 cloves garlic
- 1 inch ginger piece
- 2 lemongrass tender midsection only, roughly chopped, stalks
- For the soup:
- 6 cups chicken broth quality
- 2 pounds chicken bone-in pieces
- 2 potato cut into bite-sized pieces (can also substitute noodles and add them during the last few minutes as the package labeling instructs, medium
- 2 carrot cut into bite-sized pieces, medium
- 1 teaspoon salt
- lime juice of 1
- For serving:
- bean sprout chopped cilantro, sliced red chili peppers
Instructions
- Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.
- Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
- In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
- Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 271kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 1345mg | 56% |
| Potassium | 818mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3490IU | 70% |
| Vitamin C | 28.4mg | 32% |
| Calcium | 92mg | 9% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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