Spicy chicken soup

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the poulard and boil it in 2 litres of salted water. Peel and wash the carrot. Wash 2 chilli peppers and onion (with skin). Add vegetables and coriander seeds to the poulard. Cook everything about 1 1/2 hours.

2. 2

   In the meantime, wash and clean the broccoli and cut into florets. Clean, wash and chop the peppers and spring onions. Clean and wash the tomatoes. Put beans in a sieve, rinse and drain.

3. 3

   Remove the poulard from the stock and let it cool down a little. Remove flesh from skin and bones. Pour broth through a sieve. Peel ginger and dice finely. Wash and clean 1 chilli pepper and cut into rings.

4. 4

   Heat the oil in a pot. Sauté the ginger and chilli rings in it. Add stock, bring to the boil again. Cook broccoli, bell peppers, spring onions, tomatoes and beans for about 8 minutes in the broth. Cut meat into pieces.

5. 5

   Add to the soup and heat. Season soup to taste again. Pluck the coriander leaves from the stalks and chop them coarsely, except for a little to garnish. Add coriander to the soup, arrange on plates and garnish with leaves and chillies.

Nutrition Facts

KCAL
650 kcal

CARBS
21 g

FATS
32 g

PROTEINS
69 g