Asian-Style Chicken Rice Soup
Asian-style chicken rice soup is super easy to make and contains a lot of spices in addition to the chicken. They give this soup a delicious Asian taste, which is friendly and warm. And the chicken, rice, bean sprouts, and eggs in the soup make it a tasty lunch or light main course. A meal soup that everyone likes.
Equipment
- soup pot
Ingredients
Soup
Spice mix
- 2 tablespoons sunflower oil
- 1 onion chopped finely
- 5 cloves garlic chopped finely
- 2 shallots chopped finely
- 1 teaspoon galangal powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons dark brown sugar
- 3 tablespoons Kecap Manis sweet
- 2 teaspoons tamarind paste
- 2 teaspoons sambal oelek or sambal badjak
Remaining soup ingredients
- 4 cups chicken stock
- ½ pound chicken breast cut in ½ inch cubes (1 cm)
Serving
- ½ pound bean sprouts rinsed with boiling water
- ¼ pound white rice cooked
- 4 eggs hard boiled, peeled and sliced vertically
Ingredients you need per step are listed below the step in Italic
Instructions
Asian-style Chicken Soup
- Heat the pan and pour in the oil.2 tablespoons sunflower oil
- Add the onion, garlic, shallots, galangal, turmeric, ginger, coriander, cumin, sugar, kecap, tamarind, and sambal. Keep stirring and bake for 3 minutes.1 onion, 5 cloves garlic, 2 shallots , 1 teaspoon galangal powder, 1 teaspoon ground turmeric, 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 teaspoons dark brown sugar, 3 tablespoons Kecap Manis, 2 teaspoons tamarind paste, 2 teaspoons sambal oelek
- Add the chicken stock and chicken cubes and bring to a boil.4 cups chicken stock, ½ pound chicken breast
- Simmer for 30 minutes, taste, and add salt to the taste.
Serving
- In every soup bowl, add two half eggs, ¼ of the bean sprouts, and ¼ of the cooked rice.½ pound bean sprouts, ¼ pound white rice, 4 eggs
- Pour the soup into the bowls and serve immediately.
NOTES
1. Tamarind paste - You could replace it with a tablespoon of lemon juice and a tablespoon of brown sugar.
2. Sambal - Use or to make the Asian-style chicken and rice soup spicy. This recipe is suitable for the whole family with two teaspoons of sambal. Add more sambal if you like it spicy. Sambal can also be replaced by sriracha.
3. Eggs - Use hard-boiled eggs, peel them first and then fry them (for more flavor). I always use this method for perfect cooked hard-boiled eggs.
4. Chicken stock - Make homemade chicken stock or make it from a stock cube
5. Too salty or too spicy?
If the soup is too salty, dilute with water or boil a peeled potato for 10 minutes.
If the soup has too much spice, add one tablespoon of sugar. 6. Serve with Delicious to serve with prawn crackers, fried onions, and spring onions. 7. Also delicious with If you want even more vegetables, add green peas or thin strips of leek. They go well with this soup. 8. Storage
If the soup has too much spice, add one tablespoon of sugar. 6. Serve with Delicious to serve with prawn crackers, fried onions, and spring onions. 7. Also delicious with If you want even more vegetables, add green peas or thin strips of leek. They go well with this soup. 8. Storage
- Refrigerator: Make the soup up to and including step 4, but do not season with salt yet. Let cool and store covered in the fridge for up to 2 days. Heat the soup quickly and season with salt. Then proceed to step 5.
- Freezer: Simmer the soup for 30 minutes and pour it into a freezer box. Let cool quickly to room temperature and cover. Freeze and store in the freezer for up to 2 months. Thaw in the fridge on the day (or the night before). Heat over low heat and season with salt. Then proceed to step 5.
Nutrition
Calories: 501kcal | Carbohydrates: 59g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 207mg | Sodium: 787mg | Fiber: 3g | Sugar: 22g | Vitamin A: 288IU | Vitamin C: 15mg | Iron: 3mg
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