Happy 2014 to all my readers! Hope this year brings to you much joy! It has been a rocking year for me with the launch of my website. Again, this wouldn’t have been possible without you guys. I am looking forward to much more excitement this year! I resolved to lead a healthier lifestyle while popping a cheese ball into my mouth. As a famous person once said, “You only live once, but if you do it right, once is enough”.
Anyway, winter has set in and how. The city I live in, Pune, touched lows of 6-7 degrees. I know it is nothing in comparison to California right now but it is pretty cold by Indian standards. Such weather calls for piping hot food right off the burner.
I always crave for soup of any sort in winter. This post is a very Asian inspired soup with fresh herbs. It is easy to make and takes exactly 15 minutes of your time. The best part is that the soup is super healthy. As a wise man on a TV show said, “You can’t eat this soup standing, your knees will buckle”.
What you need
So there’s chopped onion, garlic, green chili, spring onion, chopped coriander, egg, corn starch ( corn flour and water), pepper, MSG, chicken stock and cubed or shredded chicken.
Blanch chicken breast and cube to desired size.
Heat oil to smoking point in a tiny wok. This entire soup making process is a speedy one so prepare to be on your toes.
Add chopped onions, garlic and green chili and sauté until golden brown.
When browned, add finely chopped coriander and continue to stir.
Avoid over cooking the coriander to retain the fresh flavor and color of the same.
Pour in the chicken stock along with the cubes or shreds of chicken and cook for 3- 4 minutes.
I make my stock with bones and veggies such as onions, garlic, bok choy and carrots. You can use stock cubes if you feel lazy.
Season with salt, pepper and MSG (if using).
Hope you guys like my orange wok 🙂
Whisk up an egg and pour slowly with continuous stirring.
A dinner date for two will require less than half an egg.
Thicken the soup with cornstarch. This step can be customized to your liking depending on the thickness you prefer.
You can totally omit this step if you are serious about the ‘healthy lifestyle’.
Sprinkle over some fresh coriander and spring onion, serve hot!
You can make a vegetarian version by substituting tofu with chicken and using vegetable stock in place of chicken stock.
Hope you liked the post.
Have a great day and once again, a beautiful 2014!
Chicken stock 1 big cup
Cooked chicken 1 breast
Garlic 2 cloves
Green chili 1
Onion 1 small
Cornstarch 1-2 tbsp
Blanch chicken breast and cube. Heat oil and sauté onion, garlic and green chili. Stir in chopped coriander. Add chicken stock along with chopped chicken and cook for 3-4 minutes. Season with salt, pepper and MSG. Add less than half of a whisked egg with continuous stirring. Thicken with cornstarch and serve with fresh coriander and spring onion.