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

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, anti-cold-chickensoup (asian style). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Anti-Cold-Chickensoup (Asian Style) step by step. Cut (and eventually peel) the onion, the celery,the carrots, the cauliflower, the ginger and the leek in large pieces. Add the chicken and the water..

Anti-Cold-Chickensoup (Asian Style) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Anti-Cold-Chickensoup (Asian Style) is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook anti-cold-chickensoup (asian style) using 25 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Anti-Cold-Chickensoup (Asian Style):
  1. Make ready Step 1
  2. Make ready 3 tbsp vegetable oil
  3. Take 1 large onion
  4. Make ready 3 carrots
  5. Take 1/4 celery
  6. Prepare 1/2 medium leek
  7. Get 1 cup cauliflower
  8. Get 4 chickenwings with skin
  9. Prepare 2 chickenlegs with skin
  10. Prepare 2 chickenbreast with bones and skin
  11. Take 1 medium ginger root
  12. Take 4 lemongrass
  13. Make ready 1/4 bunch fresh coriander
  14. Make ready 1/2 bunch fresh parsley
  15. Take 6 cup water
  16. Prepare 1 salt, pepper, chilli
  17. Take 8 clove garlic
  18. Take Step 2
  19. Make ready 2 tsp vegetable oil
  20. Prepare 2 carrots
  21. Get 1/2 medium leek
  22. Get 1 can coconut milk
  23. Make ready 3 tsp Sambal Olek
  24. Take 4 tbsp Asian fishsauce
  25. Prepare 1 asian soup noodles

We have everything from easy to expert recipes! Table of contents : - Basic Asian Curry Puff (Karipap) - Nuevo Latino Fusion: Southeast Asian Mexican Pork Rib Puchero - Crockpot Chi Kut Teh Soup. The minute I found your recipe. I knew I had found the perfect recipe.

Instructions 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.

It was going to combine my love for herbal teas with chicken soup!! I also thought this better be good or my husband would be right. My husband always calls my herbal concoctions "Mexican mumbo jumbo." But they work!!! I had a great time making this recipe. After a long day, dinner still needs to be made.

So that is going to wrap it up for this special food anti-cold-chickensoup (asian style) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!