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Chilli Chicken Soup
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Chilli Chicken Soup

45 minServes 6Nutri-Score C€€
from @gj.sweetandsavoury8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oil (for sautéing)Pantry30 ml
  • garlic (cloves, minced)Produce3 pieces
  • boneless chicken (boneless pieces)Meat300 g
  • onion (medium, chopped)Produce1 piece
  • black pepper (ground)Spices7 g
  • oregano (dried)Spices2 g
  • paprika (ground)Spices5 g
  • saltSpices3 g
  • chicken stock cubePantry1 piece
  • carrot (julienned)Produce130 g
  • cabbage (shredded)Produce90 g
  • bell pepper (sliced)Produce150 g
  • soy saucePantry30 ml
  • chilli saucePantry15 ml
  • vinegarPantry30 ml
  • sugarPantry12 g
  • water (for the soup)Other2.2 litres
  • cornflour (for the slurry)Pantry40 g
  • water (for the slurry)Other240 ml
  • eggs (beaten)Dairy2 pieces
  • spring onion (chopped, for garnish)Produce30 g

per serving

Nutrition

167kcal

Carbs
13 g
Proteins
13 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Whisk
  • Mixing bowl

step by step

Method

  1. Sauté the aromatics

    • Heat the oil in a pot.
    • Sauté the garlic and onion until fragrant.
    Step 1

  2. Cook the chicken

    • Add the chicken, water, black pepper, oregano, paprika, salt and stock cube.
    • Cover and cook, then uncover and remove the chicken and onion.
    • Shred the chicken and return it to the pot.
    Step 2

  3. Add the vegetables and sauces

    • Add the carrot, cabbage and bell pepper.
    • Stir in the soy sauce, chilli sauce, vinegar and sugar.
    • Cook until the vegetables are tender.
    Step 3

  4. Thicken the soup

    • Mix the cornflour with the water to make a slurry.
    • Stir the slurry into the soup and cook until thickened.
    Step 4

  5. Add the eggs

    • Pour in the beaten eggs while stirring continuously.
    • Wait a few seconds, then mix gently.
    Step 5

  6. Garnish and serve

    • Garnish with spring onion and chilli oil.
    • Serve with fish crackers.
    Step 6
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