Asian Chicken Soup With Peanut Dressing
Asian Chicken Soup With Peanut Dressing
A practical Asian Chicken Soup With Peanut Dressing recipe with measured ingredients and a step-by-step method. Ready in about 13 minutes.
Total time: 13 minutes
Ingredients
- 500Ml/18Fl Oz Fresh Chicken Stock
- 2 Tbsp Roughly Chopped Fresh Root Ginger
- 1 Tsp Five-Spice Powder
- 2 Star Anise
- 1 Tbsp Light Soy Sauce
- 2 Skinless Chicken Breasts
- 1 Small Cucumber, Julienned
- 1 Carrot, Julienned Or Grated
- 50G/1 3/4Oz Sugar-Snap Peas, Halved Lengthways
- 3 Spring Onions, Cut Into Thin Strips/Shredded
- Small Handful Fresh Coriander Leaves Or Thai Basil Leaves, Plus Extra For Garnish
- Salt And Freshly Ground Black Pepper
- 75G/2 1/2Oz Crunchy Peanut Butter
- 1 Tsp Toasted Sesame Oil
- 1 Tbsp Soy Sauce
- 1 Tsp Runny Honey
- 1 Tsp Rice Wine Vinegar
- 1/2 Tsp Finely Grated Garlic
- 1/2 Tsp Finely Grated Fresh Ginger
- 1 Red Chilli, Finely Sliced Or Diced
- 1 Tbsp Roasted Peanuts, Roughly Chopped
- 2 Tsp Toasted Sesame Seeds
- 2 Limes, Halved
Method
- For the soup, place the chicken stock, ginger, cassia, star anise and soy sauce in a medium sauce pan. Bring the liquid to a boil, then turn down the heat and simmer for 10 minutes. Remove the pan from the heat and let cool. Strain the liquid through a fine sieve and chill thoroughly.
- For the dressing, mix the peanut butter, oil, soy sauce, honey and vinegar in a small mixing bowl. Stir in the cayenne, ginger, chili, peanuts and sesame seeds.
- To serve, add the vegetables, chicken, lime juice and thai basil leaves to the chilled stock. Season to taste with salt and pepper. Spoon the dressing onto plates, top with the salad and serve.