Asian chicken soup

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the chicken thoroughly inside and out under cold running water and place in a large pot. Peel the ginger, onions and garlic, wash the lemon grass and cut everything roughly into pieces. Peel, wash and halve 1 carrot. Add everything to the chicken, pour on 3 1/2-4 litres of cold water and add some salt. Bring to the boil, cover and cook over a low to medium heat for 1 1/4-1 1/2 hours. Clean, peel, wash and drain the rest of the carrots and leek. Cut vegetables into fine sticks. Wash and drain the bean sprouts. Bring 1 litre of water to the boil. Put glass noodles in a bowl, pour boiling water over them and let them stand for 2-3 minutes. Pour the noodles onto a sieve, rinse with cold water and place in a bowl of cold water. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Lift the finished chicken out of the broth and pour the broth through a fine sieve. Pour the broth back into the pot. Let the chicken cool down a little, remove the meat from the bones and remove the skin. Cut the chicken meat into pieces. Bring chicken stock to the boil, add carrots and leek and simmer for about 5 minutes. Add the bean sprouts and continue cooking for about 2 minutes. Drain glass noodles and cut into shorter pieces. Add to the hot broth together with chicken and pineapple. Heat up again and season with chilli sauce, soy sauce, possibly a little salt and pineapple juice. Wash the coriander, shake dry and pluck off the leaves. Arrange the soup in deep bowls and sprinkle with coriander leaves

2. 2

   With 10 people:

3. 3

   waiting time 30 minutes

Nutrition Facts

KCAL
280 kcal

CARBS
20 g

FATS
11 g

PROTEINS
24 g