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Asian spicy soup with chicken and vegetables

Spicy Asian Chicken and Vegetable Soup

A hot, fragrant, and incredibly tasty Asian-style soup! This one is especially good in cold weather — it's hearty, spicy, and full of aroma. It has an intriguing, unusual flavor thanks to the tom yum paste, the base of the classic Thai soup.

Pirko Rita

Recipe author

Asian spicy soup with chicken and vegetables

Composition / ingredients

Servings:

Chicken fillet (1 breast)

300

Udon noodles

White mushrooms

Onion

Tomatoes (pureed)

250

Green onion (to taste)

Eggs

Chicken broth

Tom yum paste (tom yum soup base)

Soy sauce

Garlic

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 7 g

Fats 14 % 2 g

Carbohydrates 36 % 5 g

58 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

Rinse the chicken breast, then peel off any membranes and trim the fat. Put it in a pot, cover with water, and set over the heat. Once the water boils, lower the heat, cover, and simmer the chicken until cooked through.
Step 2:

Meanwhile, hard-boil the eggs. Peel them and cut each one in half.
Step 3:

Now cook the udon noodles: drop them into boiling water and cook for 6 minutes. Note that 75 grams of noodles need at least 750 ml (about 3 cups) of water, and you'll want to stir now and then so they don't clump. Cooked udon should be firm but not hard. As soon as they're done, rinse them right away under cold water so they don't overcook.
Step 4:

Next, prep the vegetables for the soup. Wash the mushrooms and slice them. Melt a pat of butter in a skillet and sauté the sliced mushrooms for three minutes. Sauté all the vegetables over high heat.
Step 5:

Peel and finely chop the onion, then add it to the skillet with the mushrooms. Cook for another minute.
Step 6:

Add the pureed tomatoes and the garlic, pressed through a garlic press. Stir everything well, then set the skillet aside.
Step 7:

Lift the chicken breast out of the broth and let it cool a little, then pull the cooked meat into small pieces.
Step 8:

Strain the chicken broth through cheesecloth so it's clear. If it reduced while the chicken cooked, top it back up to about a liter with water, then return it to the heat. Bring the broth to a boil, then stir in the tom yum paste, a splash of soy sauce, the sautéed vegetables, and the chicken. Simmer for a couple of minutes.
Step 9:

Finally, add the cooked udon noodles and season the soup with salt to taste.
Step 10:

Ladle the soup into bowls. Add half a boiled egg to each one and sprinkle chopped green onion over the top.