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Umami chicken soup with coriander chilli oil
- Jessica Marigliano-Barry
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
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Skip the chicken poaching and use up any left-over turkey meat, if you prefer. Simply shred and stir in at the end until piping hot
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Try our umami chicken soup with coriander chilli oil, then discover cock-a-leekie soup, chicken and rice soup, vegetable soup, cauliflower soup and more soup recipes.
Umami chicken soup with coriander chilli oil recipe
Ingredients
Nutrition
-
500ml chicken stock
-
1½ tbsp white miso paste
-
500g skinless chicken breasts
-
150g baby chestnut mushrooms
-
1 tbsp sesame oil
-
1 onion
roughly chopped
-
220g carrots
diced
-
1 large garlic clove
grated
-
1 tsp grated ginger
-
100g broken vermicelli
-
1 lime
cut into wedges
CHILLI OIL
-
1 tbsp coriander leaves
very finely chopped
-
½-1 small green chilli
thinly sliced
-
2 tbsp sunflower oil
-
2 tsp soy sauce
-
1 tsp rice vinegar
Nutrition: per serving
- kcal385
- fat15g
- saturates3g
- carbs27g
- sugars7g
- fibre6g
- protein34g
- salt2g
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Method
-
step 1
Start by making the chilli oil. Combine the coriander, chilli and oil in a microwave-safe container or bowl. Cover and cook on high for 2 mins, then leave to stand for 10 mins. Carefully remove from the microwave – the dish may still be very hot. Stir in the soy and vinegar.
-
step 2
Warm the stock and 300ml of water in a medium pan, then stir in the miso to dissolve, followed by the chicken and bring to a simmer. Cover and cook over a medium heat for 10-15 mins until cooked through.
-
step 3
Meanwhile, heat a non-stick frying pan over a medium-high heat. Without using any oil, cook the mushrooms with a pinch of salt for 5 mins until the mushrooms release their water and it evaporates off. Remove from the pan.
-
step 4
Add the sesame oil to the same pan and, once hot, cook the onion and carrots for 5 mins until starting to soften.
-
step 5
Stir in the garlic and ginger, and cook for a couple more minutes until fragrant. Remove from the heat.
-
step 6
Remove the chicken from the stock and roughly shred. Add 200ml of boiling water to the stock and return to a boil. Add the vermicelli and cook for 3-5 mins until tender. Return the chicken and vegetables to the pan, stir to combine and warm through.
-
step 7
Divide between bowls, drizzle over the chilli oil to serve alongside wedges of lime to squeeze over.
More warming soup recipes
Authors
Jessica Marigliano-Barry
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