Anti-Cold-Chickensoup (Asian Style)

Name: Anti-Cold-Chickensoup (Asian Style)
Total time: 120 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp vegetable oil; 1 large onion; 3 carrots; 1/4 celery; 1/2 medium leek; 1 cup cauliflower; 4 chickenwings with skin; 2 chickenlegs with skin; 2 chickenbreast with bones and skin; 1 medium ginger root; 4 lemongrass; 1/4 bunch fresh coriander; 1/2 bunch fresh parsley; 6 cup water; 1 salt, pepper, chilli; 8 clove garlic; 2 tsp vegetable oil; 2 carrots; 1/2 medium leek; 1 can coconut milk; 3 tsp Sambal Olek; 4 tbsp Asian fishsauce; 1 asian soup noodles

Kiki the cook -) @cook_2867458

I know it takes a while to prepare but it tastes delicious and when seved freshly cooked it really helps to stop an upcoming cold. :positive

Kiki the cook -) @cook_2867458

I know it takes a while to prepare but it tastes delicious and when seved freshly cooked it really helps to stop an upcoming cold. :positive

Saved

Ingredients

2 mins

6 servings

Step 1
3 tbspvegetable oil
1 largeonion
3carrots
1/4celery
1/2 mediumleek
1 cupcauliflower
4chickenwings with skin
2chickenlegs with skin
2chickenbreast with bones and skin
1 mediumginger root
4lemongrass
1/4 bunchfresh coriander
1/2 bunchfresh parsley
6 cupwater
1salt, pepper, chilli
8 clovegarlic
Step 2
2 tspvegetable oil
2carrots
1/2 mediumleek
1 cancoconut milk
3 tspSambal Olek
4 tbspAsian fishsauce
1asian soup noodles

Saved

Steps

2 mins

1

STEP 1
2

Cut (and eventually peel) the onion, the celery,the carrots, the cauliflower, the ginger and the leek in large pieces.
3

Take a large pot (1.5 gallons) and shortly roast the cut and peeled vegetabes with the oil.
4

Add the chicken and the water.
5

Peel the lemongrass /garlic and smash the larger end with the back of the knife. Then add it to the soup.
6

Add the coriander, the parsley, salt and pepper
7

Cover the pot and let it cook for at least 90min.
8

STEP 2
9

Cut the carrots and the leek in little pieces, roast them with some oil in a bigger pot.
10

Drain the soup through a sifter (don't forget to put the pot with the carrots and the leek underneath :-D).
11

Remove the cooked and soft vegetabes.
12

Let the soup simmer while you remove the skin and the bones from the chicken. Cut the chicken in small pieces and add to soup again.
13

Let the soup cook (without a lit) until the carrots are soft (not too soft)
14

Add coconut milk, Asian fish sauce, Sambal Olek, eventually some more salt or coriander and for those who like it spicy some more chilli.
15

Serve with pre-cooked Asian Noodles.