Asian Chicken Soup Recipe
by Zehorit Heilicher, Tastemaker in Residence
As the temperatures plummet and the snow crunches beneath my feet as I retrieve my mail, my cravings veer towards soups. Hearty and filling, light and fragrant, peasant fare or sophisticated, as long as they are hot and flavorful, soups are liable to make an appearance at our homes.
Here are three of my staple soups: they differ greatly in flavor and consistency, but have one thing in common – they are sure to warm you through and through!
8 cups chicken broth
2 stalks lemon grass, chopped
2 tsp garlic, chopped
2 tsp ginger, grated
1 medium onion, chopped
1-Tbsp fish sauce, optional
3 Tbsp soy sauce
2 medium chicken breasts, roasted and sliced (or shredded rotisserie chicken)
1 cup carrot, diagonally sliced
1/2 cup zucchini, diagonally sliced
1-cup cabbage, sliced
1/2-cup broccoli florets
1/2-cup snap peas
1/4-cup cilantro, chopped
1/2-cup fresh basil
1 small chilies, sliced thin (optional)
- In a soup pot heat broth, add garlic, lemon grass, onion and ginger and bring to a boil, reduce heat and simmer for 10-15 minutes.
- Add soy sauce, fish sauce (if using), sliced chicken breasts and simmer about 5 minutes longer.
- Add carrots, zucchini and simmer till vegetables are tender.
- Turn heat off. Add broccoli, snap peas and cover with lid for 5 minutes.
- Ladle into bowls, sprinkle with chopped cilantro, basil and chilies (if using) and serve hot.