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Anti-Cold-Chickensoup (Asian Style)
Anti-Cold-Chickensoup (Asian Style)

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Anti-Cold-Chickensoup (Asian Style) Recipe

To cook anti-cold-chickensoup (asian style) you only need 25 ingredients and 15 steps. Here is how you achieve it. Preptime: 38 Minutes Cooktime: 58 Minutes Serve: 4 Persons Nutrition: 276 calories.

The ingredients needed to prepare anti-cold-chickensoup (asian style) :

  1. Use Step 1
  2. Use 3 tbsp vegetable oil
  3. Prepare 1 large onion
  4. Prepare 3 carrots
  5. Get 1/4 celery
  6. Take 1/2 medium leek
  7. Get 1 cup cauliflower
  8. Provide 4 chickenwings with skin
  9. Take 2 chickenlegs with skin
  10. Provide 2 chickenbreast with bones and skin
  11. Take 1 medium ginger root
  12. Get 4 lemongrass
  13. Take 1/4 bunch fresh coriander
  14. Prepare 1/2 bunch fresh parsley
  15. You need 6 cup water
  16. Take 1 salt, pepper, chilli
  17. Take 8 clove garlic
  18. Provide Step 2
  19. Get 2 tsp vegetable oil
  20. Get 2 carrots
  21. Prepare 1/2 medium leek
  22. Prepare 1 can coconut milk
  23. You need 3 tsp Sambal Olek
  24. Use 4 tbsp Asian fishsauce
  25. Prepare 1 asian soup noodles

Steps to make Anti-Cold-Chickensoup (Asian Style) :

  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.

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