Asian Chicken Soup
- 1 red chile pepper
- 2 centimeters ginger
- 1 garlic
- 300 grams Napa cabbage
- 2 carrots
- 2 Chicken breasts (about 120 grams)
- ½ organic lemon
- 1 tablespoon vegetable oil
- 800 milliliters Dashi
- 2 tablespoons soy sauce
- 1 teaspoon Lime zest (organic)
- 1 pinch Szechuan pepper (crushed)
- 2 tablespoons freshly cut Thai basil
Rinse and halve chile, remove seeds and ribs, and cut into strips. Peel and finely chop ginger and garlic. Rinse, trim and thinly slice cabbage. Peel carrot and slice on the diagonal. Rinse chicken, pat dry and cut into thin slices. Rinse lemon with hot water. Cut 4 thin slices from lemon and squeeze juice from the rest.
In a pot, cook chile, ginger and garlic in hot oil until translucent. Add chicken and sauté, stirring. Add cabbage, carrots and lemon and sauté briefly. Add dashi and simmer until chicken is cooked through, 2-3 minutes. Season with soy sauce and lemon juice.
Ladle soup into bowls and garnish with lime zest, Szechuan pepper and Thai basil.