Healing Asian chicken soup
Sometimes soup isn’t all that exciting. Culinary awards are rarely won with soup. This is one of those soups you can give to sick people and get praise. Or break it out as first course for a much grander occasion with much finer company.
1 hour total: 40 minutes attended, 20 minutes unattended
Keeps in the fridge in an air-tight container for up to 5 days.
Heat in a small stock pot, soup pot or large saucepan over medium heat.
Onion, brown, finely diced
Add to pan and cook for 3 minutes.
Coriander, root and stem, finely chopped
Add to pan and cook for 30 seconds.
Coriander seed, ground
Add to pan and stir to combine.
Add to pan and deglaze. Stir and scrape to dislodge fond from the bottom of the pan.
Sweet potato, ⅕" / 5 mm dice
Carrots, ⅕" / 5 mm dice
Mushrooms, roughly chopped
Add to pan and stir thoroughly to combine and coat the vegetables with the spice mixture.
Add to pan and bring to boil over high heat.
Star anise, whole
Cinnamon stick, whole
Combine in a muslin pouch tied with kitchen string.
Add to pan and push down to fully submerge.
Reduce heat to simmer and cook for 5 minutes.
Chicken breast, whole, skinless, tenders removed
Add to pan and poach at a simmer for 10 minutes.
Baby bok choy, stems (reserve leaves)
Add to pan and cook for a further 5 minutes. Reduce heat to low.
Extract star anise and cinnamon pouch and discard.
Remove chicken and shred finely.
Bring soup back to boil then turn off heat.
Baby bok choy, leaves, larger leaves halved
Stir into soup until just wilted, about 30 seconds.
Pick out leaves and stems and pile in the centre of each bowl.
Return chicken to pot and stir to warm through.
a Healing Asian chicken soup
b Healing Asian chicken soup
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