Asian chicken soup

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Celery, parsley root and carrots peel, wash and roughly dice. Clean, wash and cut leek into coarse rings. Peel and quarter onions. Wash and halve the tomatoes. Wash and clean the chillies and cut them into fine rings. Peel and slice ginger. Wash lemongrass, cut in half lengthwise and beat a little flat

2. 2

   Wash the chicken. Put the chicken, prepared vegetables, bay leaf, cloves, juniper berries, about half of the chilli, ginger, lemon grass, peppercorns and 2 tablespoons of salt in a large pot, pour 4 litres of water

3. 3

   Bring to the boil and simmer with slightly opened lid on low to medium heat for about 3 3/4 hours. Clean the mushrooms, clean them and, depending on the size, possibly halve them. Peel, wash and cut carrots into fine sticks

4. 4

   Take the chicken out of the broth, drain well. Pour broth through a sieve and drain soup vegetables well. Bring the stock (approx. 3.5 litres) to the boil in a large pot. Add mushrooms, carrots and remaining chilli, bring to the boil, simmer for 5-7 minutes, season with salt and pepper

5. 5

   Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Remove meat from skin and bones and tear roughly. Add meat to the stock and heat briefly. Wash coriander, shake dry, pluck leaves from stalks. Add leaves, except for some for garnishing, to the stock.

6. 6

   Arrange some rice and soup with remaining coriander in small bowls. Garnish with lemongrass if desired. Add the rest of the rice

7. 7

   With 12 people:

Nutrition Facts

KCAL
480 kcal

CARBS
42 g

FATS
22 g

PROTEINS
26 g