This Asian Chicken Soup recipe is sure to become a favorite! Bursting with layers of flavor, this warm and soul-satisfying chicken soup with Asian spices will mesmerize your taste buds!
I don’t think I could live without soup. There are just those days when what I crave most is a bowl of hot soup, whether it’s the thick creamy kind or the rich brothy variety. The other thing I love about soup is its versatility; it’s such a great medium for creativity. The flavor and ingredient combinations are literally endless. The flavor profile of this soup is a blend of several Asian cuisines including a dash of Chinese, Indonesian, and Thai. The end result is a wonderfully tummy-warming and soul-comforting soup that will transport you to another place, somewhere, far across the ocean on an eastward wind. © Vinh Dao | Dreamstime The spices are the crowning feature of this Asian Chicken Vegetable Soup. I’ve mentioned this many times in previous posts but I’ll mention it again: Nothing compares to the flavor of freshly toasted and ground spices. Pre-ground spices can’t hold a candle to it. The latter have been sitting in jars or bags for who knows how long, and once spices are ground their precious, delicate oils – where all the flavor lies – oxidize and deteriorate very quickly. That’s why whole spices have a vastly superior flavor and using them – grinding your own spices – will transform your cooking. I realize it’s some extra work to prep these spices for this soup but I assure you, it’s totally worth it!
This soup brings together a wonderfully fragrant palette of spices that add depth, mystery and flavor to this otherwise simple dish. Star Anise, Fennel Seed, Whole Cinnamon, Coriander Seed, Green Cardamom, Cumin Seed and Whole Cloves are the spices you’ll need. These are all spices commonly used in Asian and Indian cuisine so as long as you enjoy that kind of food, don’t worry about them going to waste. Buy them whole and grind them yourselves in a coffee/spice grinder. I promise: Buying your spices whole and grinding them yourself will be one of the best culinary choices you’ll ever make!
Packed with the fragrant, exotic spices of the Far East along with a nutritious broth and the familiar comfort of chicken and potatoes, this is a soup you’re sure to remember! And if you have leftovers the next day you’ll be very happy because the flavor only gets better!
Asian Chicken Soup Recipe
Let’s get started! Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a coffee/spice grinder.
Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture. In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes.
Add the chicken broth…
…..add the chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour. Remove the chicken pieces, remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve, discarding the pulp from the spice paste, and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice into the soup just before serving.
Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper. Enjoy!
For more delicious Asian soup recipes be sure to try our:
Tom Kha Gai Japanese, Mushroom, Tofu, and Vermicelli Soup Hot and Sour Soup
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I’ve partnered with Aneto, my favorite broth manufacturer, to bring you this post. As always all opinions are entirely my own. First published on The Daring Gourmet on February 21, 2017 Read more about me…
