Spicy Thai Chicken and Vegetable Soup

Hot, spicy and incredibly delicious Asian soup! This recipe will be especially good in the cold season, as it turns out to be quite filling, hot and spicy. It has a rather interesting unusual taste, since the paste of the traditional Thai Tom Yam soup is used in its preparation.
cook time: 1h 20 min
Chloe Benton
Spicy Thai Chicken and Vegetable Soup

Nutrition Facts (per serving)

61
Calories
2g
Fat
5g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Garlic 4 clove
Tomatoes (pureed) 250 g
Salt to taste
Butter 20 g
Green onions (taste) 30 g
Bulb onions 1 pc
Champignon 6 pc
Chicken eggs 2 pc
Chicken fillet (1 breast) 300 g
Soy sauce 30 ml
Sauce, pasta (Tom Yum soup base) 80 g
Chicken bouillon 1 l
Udon noodles 75 g

Recipe instructions

Step 1

Step 1
Wash the chicken fillet, then remove the films and trim off the fat. Place the prepared chicken breast in a saucepan, fill it with water and put on fire. When the water boils, reduce the heat, cover the pan with a lid and cook the fillet until tender.

Step 2

Step 2
At this time you can boil the eggs. Then peel them and cut them in half.

Step 3

Step 3
Now you need to boil the udon noodles. To do this, place the noodles in boiling water and cook them for 6 minutes. Attention, to boil 75 grams of noodles you need at least 750 ml. water, and so that it does not stick together, it must be stirred periodically. The finished noodles should taste firm, but not hard. After boiling the udon, you should immediately rinse it with cold water to prevent the noodles from becoming overcooked.

Step 4

Step 4
Now you should prepare the vegetables for the soup. To do this, you need to wash the mushrooms and cut them into slices. Place a piece of butter in a frying pan and fry the chopped champignons in it for three minutes. All vegetables should be fried over high heat.

Step 5

Step 5
Peel the onions and chop finely. Place in the pan with the mushrooms. Fry the vegetables for another minute.

Step 6

Step 6
Next, add mashed tomatoes and garlic, crushed through a garlic press, to the pan. Mix all ingredients well, then set the pan aside.

Step 7

Step 7
Now remove the chicken fillet from the broth and cool it slightly. Then disassemble the boiled fillet into small pieces.

Step 8

Step 8
Strain the chicken broth through cheesecloth until it becomes clear. Add a little water (up to a liter) to the pan with the broth if it has boiled down while cooking the chicken and put it on the fire. Bring the broth to a boil, add the tom yum soup base, a little soy sauce, prepared vegetables and chicken pieces. Boil the soup for a couple of minutes.

Step 9

Step 9
At the end of preparing the Asian soup, add the previously prepared wheat udon noodles and salt the soup to taste and desire.

Step 10

Step 10
Pour the soup into bowls. Place half a boiled egg on each plate. Sprinkle chopped green onions on top of the soup.

Additional rubrics

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