John Myers
Szechuanart – Soup
The perfect szechuanart – soup recipe with a picture and simple step-by-step instructions.
- 2 Bags / pouches Spice paste for Szechuan soup (Here: from the Asia shop)
- 1 Can Bamboo slices approx. 120 g
- 1 Carrot approx. 100 g
- 0,5 Red bell pepper approx. 150 g
- 0,5 150 g green peppers
- 200 g Chicken breast fillet
- 1,4 liter Chicken broth (2 cubes of 10 g)
- 2 tbsp Peanut oil
- 200 g Rice noodles
- 2 tbsp Sweet soy sauce
- 1 tbsp Brown sugar
- 2 Whisked eggs
- 4 tbsp Tapioca starch
- 4 Spring onions
- Clean and wash the chicken breast fillet, pat dry with kitchen paper and dice very finely. Cut the bamboo slices into very fine cubes. Peel the carrot with the peeler and dice very finely. Clean / core the peppers, wash and cut into very small cubes. Heat peanut oil (2 tbsp) in a wok and fry the chicken breast fillet cubes in it / stir-fry. Deglaze / pour in the chicken stock (4 liters), transfer everything to a large saucepan and add the vegetables (diced bamboo, diced carrots and diced paprika). Stir in the seasoning pastes and let everything simmer for about 15 minutes. Pour boiling water over the rice noodles, let stand for a few minutes, drain and cut with kitchen scissors. Beat the eggs (2 pieces) and whisk thoroughly. Clean and wash the spring onions and cut into fine rings. Stir the rice noodles into the soup and carefully dribble the beaten eggs into the simmering soup with a small spoon. Finally, season the soup with sweet soy sauce (1 tbsp) and brown sugar (1 tbsp). Fill into soup bowls, sprinkle with spring onion rolls and serve.
Tip:
- The soup is also very suitable for freezing
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