Asian Chicken Soup
Ingredients
- Ingredients
- 500 grams Chicken breasts
- 2 bay leaves
- 1 ½ liters Chicken broth
- 1 red chili pepper
- 150 grams scallions
- 150 grams Celery
- 5 Tbsps soy sauce
- 2 centimeters fresh, peeled ginger
- 150 grams Spinach
- 100 grams thin Rice noodles
- 100 grams Mung bean sprouts
- 2 onions
- 2 Tbsps vegetable oil
- 8 Tbsps sweet and sour Chili sauce
Preparation steps
Rinse chicken and cut into 3 cm (approximately 1-inch) pieces. Boil water, and add the chicken broth and bay leaves. Skim the foam off the top with a slotted spoon.
Rinse, halve, remove the seeds and ribs, and chop the chile peppers. Rinse and slice the celery. Add 4 tablespoons of soy sauce and ginger to the broth. Add the prepared vegetables and chicken. Heat over medium heat for 12-15 minutes. Rinse and chop the spinach.
Boil the rice noodles in water for 3 minutes. Remove from the heat and drain. Rinse and drain the sprouts. Peel the onions, cut into rings and saute in hot oil until translucent. Drain the onions on a paper towel.
Remove the ginger from the soup. Add the spinach, sprouts, onions and noodles to the soup. Season with soy sauce and pepper. If desired, add chile sauce. Serve.
