Asian-Inspired Chicken Soup
From EatingWell: March/April 2010
What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don’t overcook the vegetables. Spice it up with Asian-style chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.
6 Reviews for Asian-Inspired Chicken Soup
I made this the other night for my husband and my sister. Only halfway through constructing the soup did we find out that we were all out of soy sauce. We' weren't going to just quit, so I opened up the fridge and looked for a substitute. We ended up throwing in some fish sauce and some oyster sauce to replace the absent soy sauce. In the end, my sister and I both really liked it, and my husband wouldn't even eat his. However, I'm adding the recipe to my favorites; i'll just make sure I actually have the soy sauce before I make it again. I might use vegetable broth and replace the chicken with tofu to try it vegetarian style next time. Final words: good flavor for such a low calorie soup packed with so many vegetables.
Take the time to get all of the ingredients. The star anise is available at Chinese grocery stores. I only made one substitution, spinach instead of bok choy. I couldn't get out to the Chinese store. Luckily I keep the rest of the ingredients around.
The cilantro and sesame seed oil add a lot of flavor. Don't omit them.
I never leave comments. However, this is so good if you like Asian food , that I just had to let you know.
If you don't like peppery recipes cut the pepper to 1/4. Even at a 1/2 it was very peppery.
Take time to get all of the ingredients. You can buy the star anise at Chinese grocery stores.The only substitute I made was spinach instead of Bok Choy. I couldn't get to the Asian store, which is 10 miles from here. Luckily I keep the other things around. This is a truly delicious recipe. The cilantro and sesame seed oil as toppings really add a lot of extra flavor. If you have anyone in your family, who is not into peppery cut the pepper down to 1/4 tsp. Even at a 1/2 tsp. it is very, very peppery. I never leave comments, but this is so good if your tastes run to Asian food, that I had to tell you.
I also love this recipe -- i did not find a fresh fennel bulb, so threw in a few fennel seeds instead -- followed the recipe pretty closely, but also added sliced water chestnuts. saved about half of the bean sprouts, bok choy and green onions to add when i reheated for lunch at work and that worked well.
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