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The Best Asian Chicken Soup Recipe

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Nourishing Asian Chicken Soup Recipe Ambitious Kitchen
Nourishing Asian Chicken Soup Recipe Ambitious Kitchen from www.ambitiouskitchen.com

Description

If you love chicken soup but want to try something different, then this Asian chicken soup recipe is perfect for you. This soup is packed with flavors, spice, and everything nice to warm your soul on a cold day. It is a perfect combo of chicken, vegetables, and some Asian spices and herbs that make it an irresistible dish.

Prep Time

The prep time for this Asian chicken soup recipe is approximately 20 minutes.

Cook Time

The cook time for this Asian chicken soup recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha sauce
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup green onions, sliced
  • 1/2 cup cilantro, chopped
  • 1 lime, cut into wedges

Equipment

  • Dutch oven or large saucepan
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Spatula
  • Ladle

Method

  1. In a large Dutch oven or saucepan, heat the vegetable oil over medium-high heat.
  2. Add the chicken and cook until browned, about 5-7 minutes.
  3. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant.
  4. Add the chicken broth, water, soy sauce, rice vinegar, sesame oil, and Sriracha sauce, and bring to a boil.
  5. Reduce the heat to low and simmer for 10 minutes.
  6. Add the mushrooms, red bell pepper, and green onions, and simmer for an additional 10 minutes.
  7. Add the cilantro and stir to combine.
  8. Serve hot with lime wedges on the side.

Notes

  • If you want to make this soup spicier, you can add more Sriracha sauce or red pepper flakes.
  • You can also add other vegetables like carrots, bok choy, or baby corn to this soup.
  • If you don't have Sriracha sauce, you can use any other hot sauce you like.
  • If you want to make this soup ahead of time, you can prepare it up to step 6 and then let it cool and refrigerate. When ready to serve, reheat the soup and add the cilantro.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 180
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 50mg
  • Sodium: 1080mg
  • Total carbohydrates: 10g
  • Dietary fiber: 2g
  • Total sugars: 4g
  • Protein: 22g

Recipes FAQ

  • Can I use chicken thighs instead of chicken breasts?

    • Yes, you can use chicken thighs instead of chicken breasts. Just make sure to adjust the cooking time accordingly.

  • Can I make this soup vegetarian?

    • Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. You can also add tofu or tempeh for protein.

  • Can I freeze this soup?

    • Yes, you can freeze this soup. Just let it cool completely and transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight and reheat on the stovetop.

Recipe Tips

  • Make sure to slice the chicken breasts thinly so that they cook quickly and evenly.
  • Grate the ginger using a microplane or the smallest holes on a box grater for the best texture.
  • If you don't have fresh cilantro, you can use dried cilantro or substitute with parsley.
  • Serve this soup with steamed rice or noodles for a more filling meal.

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