Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Anti-Cold-Chickensoup (Asian Style). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Anti-Cold-Chickensoup (Asian Style) Recipe. This asian chicken soup is full of healthy, nourishing ingredients that bring incredible flavor to the both. Garlic has anti-inflammatory properties, ginger is wonderful for digestion, and lemongrass includes incredible flavonoids.
You can cook Anti-Cold-Chickensoup (Asian Style) using 25 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Anti-Cold-Chickensoup (Asian Style)
- You need of Step 1.
- Take 3 tbsp of vegetable oil.
- Prepare 1 large of onion.
- Make ready 3 of carrots.
- You need 1/4 of celery.
- Take 1/2 medium of leek.
- Make ready 1 cup of cauliflower.
- You need 4 of chickenwings with skin.
- Make ready 2 of chickenlegs with skin.
- Take 2 of chickenbreast with bones and skin.
- Prepare 1 medium of ginger root.
- Make ready 4 of lemongrass.
- You need 1/4 bunch of fresh coriander.
- Make ready 1/2 bunch of fresh parsley.
- You need 6 cup of water.
- Make ready 1 of salt, pepper, chilli.
- Make ready 8 clove of garlic.
- Take of Step 2.
- It’s 2 tsp of vegetable oil.
- Take 2 of carrots.
- You need 1/2 medium of leek.
- Prepare 1 can of coconut milk.
- Prepare 3 tsp of Sambal Olek.
- You need 4 tbsp of Asian fishsauce.
- It’s 1 of asian soup noodles.
An abundance of bright green garnishes liven up this.Your Chicken soup recipe is very healthy and healpful for cold and flu.I love Asian soups but whenever I look up recipes they're always so complicated, with pig feet broths and obscure ingredients I.Ramen, Hanoi-style breakfast pho, egg drop soup, and more.
Anti-Cold-Chickensoup (Asian Style) instructions
- STEP 1.
- Cut (and eventually peel) the onion, the celery,the carrots, the cauliflower, the ginger and the leek in large pieces..
- Take a large pot (1.5 gallons) and shortly roast the cut and peeled vegetabes with the oil..
- Add the chicken and the water..
- Peel the lemongrass /garlic and smash the larger end with the back of the knife. Then add it to the soup..
- Add the coriander, the parsley, salt and pepper.
- Cover the pot and let it cook for at least 90min..
- STEP 2.
- Cut the carrots and the leek in little pieces, roast them with some oil in a bigger pot..
- Drain the soup through a sifter (don't forget to put the pot with the carrots and the leek underneath :-D)..
- Remove the cooked and soft vegetabes..
- Let the soup simmer while you remove the skin and the bones from the chicken. Cut the chicken in small pieces and add to soup again..
- Let the soup cook (without a lit) until the carrots are soft (not too soft).
- Add coconut milk, Asian fish sauce, Sambal Olek, eventually some more salt or coriander and for those who like it spicy some more chilli..
- Serve with pre-cooked Asian Noodles..
You can use any kind of noodles for this recipe.Step away from the white cup.Here, chicken, vegetables and rice noodles are cooked in a clear, spice-infused broth.
Our best Asian soup recipes are what we love to make on a cold The broth is a relatively simple but deeply flavored chicken base layered with fresh ramen noodles, poached chicken breast, soft.Asian Chicken Noodle Soup - made with ramen, tender chicken, fresh mushrooms and other vegetables and Asian Chicken Noodle Soup Recipe.The best time of year, soup season!Really I love every season, each one has things I love about them (although with.Rinse chicken under cold running water and pat dry with paper towels.