Spicy Chicken Soup
Spicy Chicken Soup recipe inspired by the flavours of Asia.
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.
