Spicy Chicken Soup. This spicy soup is influenced by Asian flavours and packs a real punch. The recipe is all about balancing flavours to create the hallmarks of Asian cuisine- sourness, sweetness, bitterness, saltiness and umami. It is a great recipe to make the day after having a roast chicken: make a stock with the carcass and use the leftover chicken in the soup. Adjust the flavours to suit you. It might seem like there is a lot of ingredients, but if you have a well stocked cupboard, most ingredients are cupboard staples. If you liked my Spicy Chicken Soup then try out my recipe for Honey Chilli Chicken or Sesame Honey Chicken.
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TIPS
- This recipe is very versatile and can easily be adjusted. Use prawns instead of chicken. Rice vinegar instead of lime juice. Palm sugar instead of sweet chilli sauce. Red chilli instead of green chilli. Noodles instead of potatoes.
- Make it veggie by using quorn or tofu instead of the chicken but to keep protein levels up.
- Add veggies: thinly sliced broccoli cooked for the last minute would be a good addition. As would Peppers, mushrooms or carrots.
- Taste the raw chilli to gauge it’s heat. This is the only way to really know how hot it is. Then add as much or as little as you like.
- This soup freezes very well and so could be a great thing to batch cook.
- For a simple chicken stock suited to this recipe: simmer a chicken carcass, onion, carrot, bay leaf, leek, chilli and a garlic bulb covered in cold water for 2-10 hours (the longer the better). Strain and use in this recipe.
Spicy Chicken Soup
Ingredients
- 2 Chicken breasts, chopped into small chunks or leftover roast chicken, brown and white meat, shreded.
- 4 Spring onions finely sliced
- 2 Garlic cloves finely sliced
- Thumb sized piece of ginger, grated or sliced julienne
- 1 Green chilli finely chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Chilli flakes
- 1 teaspoon White pepper
- 1 large Potato peeled and chopped into small cubes
- 3 tablespoons Soy sauce Light or dark would work
- 1 tablespoon Fish sauce
- 1 tablespoon Mirin
- 2 tablespoons Sweet chilli sauce
- 1 teaspoon Sriracha sauce (optional – leave out if you do not like it too hot)
- 750 ml chicken stock
- 1 tablespoon Lime juice
- 1 tablespoon Sesame oil
Instructions
- Heat a small drizzle of oil in a saucepan on a medium high heat. Fry the spring onions, garlic, ginger, chilli, coriander, chilli flakes and white pepper for around 3 minutes.
- If using raw chicken, add this to the pan with the soy sauce and stir fry until sealed (it does not need to be fully cooked at this stage)
- Add the potatoes and stir. If using cooked chicken, add now.
- Add the soy sauce, fish sauce, mirin, sweet chilli sauce and sriracha and then add the chicken stock.
- Simmer for 10 minutes or until the potato is cooked through.
- Taste and adjust the seasoning. Add lime juice and sesame oil and stir through.
