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🍽️ Spicy Sesame Chicken Soup

941 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the chicken under cold water and place it in a large pot.
  2. 2. Pour in enough water to cover the meat completely and bring the liquid to a boil.
  3. 3. Skim off the foam that rises to the surface with a spoon to keep the broth clear.
  4. 4. Clean the soup vegetables, wash them thoroughly, and cut them into rough chunks.
  5. 5. Add the prepared vegetables, bay leaves, juniper berries, and chili to the pot.
  6. 6. Let the soup simmer gently over low heat for about two hours.
  7. 7. If necessary, add a little more water during cooking so the meat does not dry out.
  8. 8. Remove the cooked chicken from the broth and let it cool down.
  9. 9. Strain the broth through a fine sieve into a clean pot and let it cool down as well.
  10. 10. Skim off any fat layer that has risen to the surface of the broth if necessary.
  11. 11. Peel the carrots and slice them into rounds.
  12. 12. Slice the green part of the lemongrass into thin, fine slices.
  13. 13. Clean the leek, wash it thoroughly, and cut it into rings.
  14. 14. Wash the broccoli and divide it into small florets.
  15. 15. Separate the cooled chicken meat from the bones and remove the skin.
  16. 16. Shred the meat into small, bite-sized pieces.
  17. 17. Bring the prepared broth back to a boil.
  18. 18. Add the cut vegetables, peas, lemongrass, and chicken to the boiling broth.
  19. 19. Simmer everything over medium heat for six to eight minutes.
  20. 20. Toast the sesame seeds in a pan without oil over medium heat until fragrant.
  21. 21. Mix the toasted sesame seeds with the chili sauce to create a mixture.
  22. 22. Season the finished soup to taste with soy sauce.
  23. 23. Serve the soup garnished with the sesame-chili mixture.

Nutrition per serving