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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, anti-cold-chickensoup (asian style). It is one of my favorites. For mine, I will make it a 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 meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Anti-Cold-Chickensoup (Asian Style) is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

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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.

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 exceptional food anti-cold-chickensoup (asian style) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!