This recipe for Oriental chicken soup contains chicken and many spices, which give this soup a wonderful flavor. And the bite obtained by the bean sprouts and egg make it complete.
Wether it's cold or warm weather a nice spicy soup for lunch is a great idea. It warms when you're cold in winter and it cools you down a bit in warm summer weather. You can easily eat it for lunch, for it's quite filling.
📖 Variations and substitutes
When preparing this oriental chicken soup by following the recipe, you will get such a delicious lunch with great flavor. But if you want to change something, I share a few ideas with you:
- If you want sugar-free, leave out the brown sugar and replace the ketjap manis with salty soy sauce.
- You can also replace sambal with sriracha.
- If you want even more vegetables, add green peas or thin strips of leek. They combine really well with this soup.
- If you don't have tamarind, you can also replace it with 2 tablespoons of lime juice.
- For more fiber, replace the white rice with brown rice.
- If you don't have homemade chicken stock, you can replace it with 1 liter of water and 2 stock cubes.
- Use gluten-free soy sauce for a gluten-free recipe.
💭 Top tips
- Serve with prawn crackers, baked onions and spring onions
- Prepare the onion, garlic and spices for the soup in one or more bowls before cooking. When you want less dishes to wash, put everything together in one bowl. This way you can add them quickly and easily to your frying pan, without a stressful moment.
- Fry the herbs and onion for 3 minutes to release all flavors. The soup will taste more intense.
- Season the soup with salt (and possibly pepper) after you have simmered itfor 30 minutes. Some moisture will evaporate and would you season the soup in an earlier phase it may become too salty.
- If the soup is too salty, dilute with water or let a peeled potato cook for 10 minutes.
- If the soup has too much spice, add 1 tablespoon of sugar.
A good preparation makes the job a lot easier. And when you're in a hurry this steps can be done in advance.
- Cook the rice until done and store in an airtight container in the refrigerator. This can be done up to 2 days in advance.
- Cook the eggs until they are hard boiled. This can easily be done with this method, for which they always succeed. You can keep the eggs in the refrigerator for two days.
- Finely chop the onion and shallot. Keep covered in an airtight container (otherwise your refrigerator will smell) in the refrigerator.
- Squeeze the garlic and add as much oil until it is just covered. This way you can keep them in a closed container in the refrigerator for a week.
- In a bowl you put all the herbs and spices for the soup together. You add them in one go. That saves a lot of washing up and stress.
- Cut the chicken breast into cubes. You can do this one day in advance. Keep covered in the refrigerator.
⏲️ What to do with left overs?
If you want to make some preparations on forehand or want to store the soup, here are some tips:
- Refrigerator: Make the soup through step 4, but do not season with salt just yet. Let cool and put in a airtight jar or container. Keep covered in the refrigerator for up to 2 days. Heat the soup quickly and season with salt. Then proceed with the serving steps as described in the recipe.
- Frozen: Simmer the soup for 30 minutes and pour into a freezer container. Let cool to room temperature and cover. Freeze and store in the freezer for up to 2 months. Let thaw in the refrigerator on the day (or the night before) serving. Heat over low heat and season with salt. Then proceed with the serving steps as described in the recipe.
🥘 Other delicious recipes
If you like this recipe you can might want to try one of these:
- Garlic almond soup, delicious vegetarian
- Broccoli soup, full of veggies
- Pumpkin soup with spicy salsa
- Pumpkin soup
This recipe is:
- Soup pan
- 2 tablespoons oil
- 1 onion chopped
- 5 cloves garlic chopped
- 2 shallots chopped
- 1 teaspoon laos
- 1 teaspoon turmeric
- 1 teaspoon ginger ground
- 1 teaspoon coriander ground
- 1 teaspoon cumin
- 2 teaspoons brown sugar
- 3 tablespoons soy sauce sweet
- 2 teaspoons tamarind
- 2 teaspoons sambal
Remaining soup ingredients
- 4 cups chicken stock
- ½ pound chicken cut in cubes 1 x 1 cm.
- ½ pound beansprouts
- ¼ pound rice cooked
- 4 eggs hard boiled
- Cook the rice until it's done.
- Cook the eggs until they are hard boiled. Peel them and slice them vertically.
- Slice the onion, shallot and garlic finely.
- Put all the ingredients for the soups spice mix in one bowl.
- Cut the chicken in cubes of ½ x ½ inch.
- Rinse the beansprouts with boiling water.
- Heat the pan and pour in the oil.
- Add the onion, garlic, shallots, Laos, turmeric, ginger, coriander, cumin, sugar, soy sauce, tamarind and sambal and while stirring bake for 3 minutes.
- Add the chicken stock en chicken cubes and bring to a boil.
- Simmer for 30 minutes, taste and add salt at taste.
- In every soup bowl add two half eggs, ¼ of the bean sprouts and ¼ of the cooked rice.
- Pour the soup into the bowls and serve immediately.