Pan-Asian Chicken Soup

Soups | Thai cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pan-Asian Chicken Soup

Ingredients

Coconut Milk - 13 fl oz
Chicken fillet - 1 piece
Chicken Broth - 2 cups
Mild Chili Spice - 4 pieces
Pickled Chanterelles - 3.5 oz
Grated Ginger Root - 6 pieces
Palm Sugar - 1 teaspoon
Palm Sugar - 4 tablespoons
Fish Oil - 3 tablespoons
Lime Juice - 2 tablespoons
Orange zest - 1 piece
Black Cumin (Cumin) - a pinch
Coriander essential oil - ½ teaspoon
Lemongrass - 2 stalks
Turmeric - ½ teaspoon
Cilantro - to taste

Step by Step guide

Step 1

Peel the chili peppers and finely chop them along with the ginger.

Step 2

In a dry skillet, toast the coriander and cumin until fragrant, add half of the oil, then add the chili and ginger. After 2–3 minutes, add the turmeric, mix, transfer to a mortar, and grind into a smooth paste.

Step 3

In the same skillet with the remaining oil, sear the chicken fillet whole on all sides over high heat until golden brown, then remove and set aside.

Step 4

Mix a ladle of broth with the spice paste, pour it into the main broth, add half of the coconut milk, lime zest, lemongrass (crushed with a knife), fish sauce, sugar, lime juice, bring to a boil, add the sliced chicken breast, mushrooms, bring to a boil again, and cook over medium heat for 2 minutes.

Step 5

Pour in the remaining coconut 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.