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Chinese Soup XXL

5 from 3 votes
Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 18 people

Ingredients
 

  • 400 g Fresh chicken breast fillet
  • 2 Sunflower oil
  • 250 ml Chicken broth with weight of chicken meat / 250 ml broth
  • 1250 ml Hot water
  • 3000 ml Chicken broth (12 teaspoons instant broth)
  • 1 Sachets Seasoning paste for Szechuan spicy sour soup 50 g
  • 100 g Glass noodles
  • 100 g 1 Red pepper
  • 100 g Mushrooms
  • 100 g 1 Carrot
  • 100 g 1 parsley root
  • 100 g 1 Onion
  • 100 g 1 piece of celeriac
  • 200 g 1 can of bean sprouts / weight
  • 3 tbsp Cut coriander (leaves and roots) TK (own production!)
  • 20 g 1 piece of ginger
  • 1 Red chilli pepper
  • 2 piece Garlic cloves
  • 2 Stalk Lemongrass
  • 50 g 2 spring onions
  • 2 tbsp Light rice vinegar
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Sherry
  • 2 tbsp Brown sugar
  • 2 tsp Glutamate
  • 4 tbsp Tapioca starch
  • 4 piece Eggs
  • Picked parsley for garnish

Instructions
 

  • Clean and wash the chicken breast fillets, pat dry with kitchen paper and cut into small, thin strips. Scald glass noodles with hot water, leave to stand for a while, drain and cut with kitchen scissors. Clean and wash the peppers and cut into thin strips. Clean / brush the mushrooms, halve and cut into strips. Peel the carrot with the peeler and cut into sticks. Peel the parsley root with the peeler and cut into fine strips. Peel the onion, cut in half, assemble and cut into strips. Peel the celeriac and cut into fine strips. Cut the bamboo slices into fine strips. Peel and finely dice the ginger and garlic cloves. Clean and wash the chilli pepper and cut into fine cubes. Peel the lemongrass generously and cut the soft core into small rolls. Clean, wash and cut the spring onions into rings. Heat sunflower oil (2 tbsp) in a large, tall saucepan, add the strips of chicken breast fillet and fry vigorously. Now add the vegetables (onion cubes + ginger cubes + chilli pepper cubes + lemongrass rings, paprika strips + onion strips + carrot sticks + mushroom strips + petarsley root strips + celeriac strips + soybean sprouts + bamboo strips + cut coriander) and the chicken from the broth and fry them with it. Deglaze / pour on the chicken stock (250 ml) and hot water (1250 ml). Top up with the chicken stock (3 liters) and bring everything to a boil. Season with the seasoning paste (50 g), light rice vinegar (2 tbsp), sweet soy sauce (2 tbsp), sherry (2 tbsp), brown sugar (2 tbsp) and glutamate (2 tsp). Let everything simmer / cook for about 15 minutes. Add / fold in the glass noodles. Whisk the eggs (4 pieces) and slowly pour them into the boiling soup in a thread-like manner. Add the sliced ​​spring onions. Finally, dissolve the tapioca starch (4 tbsp) with a little cold water and stir into the boiling soup to thicken. Then take the pot off the stove. Pour the soup into soup bowls and garnish with parsley, serve. The soup is very suitable for freezing in advance!
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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