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recette Soupe chinoise poulet chou

Chinese Chicken Noodle Soup

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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: Main course
Cuisine: Asian
Servings: 4 servings

Ingredients

For the broth

  • 2 tablespoons of sesame oil, for example
  • 3 to 4 centimeters of grated fresh ginger
  • 3 pressed garlic cloves
  • 3 finely sliced ​​scallions
  • 1/2 teaspoon of crushed or ground coriander seeds
  • 1 tablespoon of rice or cider vinegar
  • 2 tablespoons of soy sauce
  • 1 tablespoon of honey or maple syrup
  • 2 liters of vegetable or chicken broth

For filling

  • 300 g chicken thighs (boneless and skinless)
  • 1/4 Chinese cabbage
  • 1 or 2 bok choy leaves (optional)
  • 200 g rice noodles
  • 1 bunch of fresh coriander
  • 1 lemon or lime

Instructions

  • Start by preparing the ingredients and setting them aside.
    Grate the ginger, press the garlic, wash and finely slice the spring onion.
    Crush the coriander seeds in a mortar.
  • In a large saucepan, heat the oil over medium heat and sauté the grated ginger, garlic, ground coriander seeds and the white part of the green onions for 2 to 3 minutes, stirring regularly.
  • Add the rice vinegar, soy sauce, honey or maple syrup, and mix.
    Pour in the broth.
  • Add the chicken thighs and bring to a boil.
    Reduce the heat to low and simmer, covered, for 30 to 40 minutes, until the chicken is tender.
  • Remove the chicken thighs from the broth and shred the meat with a fork.
    Return the shredded chicken to the broth along with the finely chopped cabbage and the green parts of the spring onions.
    Cook for another 2 to 3 minutes.
    Season to taste.
  • Serve with rice noodles, chopped fresh coriander and lemon or lime wedges.