John Myers
Chicken Soup Exotic …
The perfect chicken soup exotic … recipe with a picture and simple step-by-step instructions.
- 1 Soup chicken
- 2 Lovage branches
- 1 small Halved onion
- 0,25 teaspoon Black pepper
- 2 teaspoon Salt
- 750 ml Chicken broth
- 250 g Chicken meat
- 2 tablespoon Peanut oil
- 1 small Diced onion
- 200 g Fresh mushrooms
- 1 sharp Red chilli pepper
- 1 teaspoon Curry hot
- 100 g Glass noodles
- 2 tablespoon Worcester sauce
- 1 tablespoon Soy sauce dark
- 1 tablespoon Soy sauce light
- 1 teaspoon Sambal Oelek to taste
- Let the chicken simmer with lovage, the little onion, pepper and salt, but please do not boil it, because then the broth would be milky – and with the gentle “simmer” it stays nice and clear! Measure 750 ml of the good stock and look for the meat from the bones, then cut into small cubes.
- Pour boiling water over the glass noodles and let stand for 10 minutes, then drain and cut to bite-sized length with scissors. Cut the mushrooms into slices and dice the chilli pepper very small.
- Fry the onion cubes and mushrooms in the heated peanut oil, briefly toast the chilli cubes and curry in it and deglaze with the chicken stock. Add the glass noodles and season with Worcester sauce and the soy sauces.
- Let the soup get really hot again and season with sambal oelek to taste nice and hot.
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