Spicy chicken, mushroom & egg soup
Serves 4-6 | Preparation & cooking time 45 min
This new soup is rich in flavour: it's inspired by curries and flavourful omelettes. The soup contains many spices and small amounts of unconventional pastes and sauces* but it's easy to make.
*Spice pastes and sauces have a long shelf life when kept in the fridge after opening.
Serves 4-6 | Preparation & cooking time 45 min
This new soup is rich in flavour: it's inspired by curries and flavourful omelettes. The soup contains many spices and small amounts of unconventional pastes and sauces* but it's easy to make.
*Spice pastes and sauces have a long shelf life when kept in the fridge after opening.
Ingredients / Stock
✧ ~1000 ml/4.2 cups water (dilute with extra water, if needed)
✧ 2 tablespoons Tom Yam paste (or plenty more of the following spices)
✧ 3 tablespoons soy sauce
✧ 1 tablespoon lemongrass paste/1-2 fresh, minced stalks
✧ 1 tablespoon tamarind sauce/1-2 teaspoons sumac
✧ 1 tablespoon white Miso paste/Ponzu
✧ 1 tablespoon fish sauce/oyster sauce (or some extra soy sauce/Ponzu)
✧ a small handful of spring onion (about three 10 cm/4’’ pcs of onion stalk)
Ingredients / Chicken spice mix
✧ 1 teaspoon ground ginger (or 1.5-2 teaspoons fresh, grated ginger)
✧ 2 teaspoons dried coriander/cilantro
✧ 1 teaspoon jeera/cumin
✧ 1 teaspoon turmeric powder
✧ 1 teaspoon fenugreek powder
✧ 1 crushed kaffir lime leaf, (hard stalk discarded)
✧ ½ teaspoon Gochugaru chil(l)i or other chili powder
✧ ¼ teaspoon white pepper (ground white peppercorns)
✧ (the spices above can be substituted with any curry spice mix*)
✧ 3-4 cloves of garlic
✧ 1 teaspoon caster sugar
✧ zest of 1 lime
✧ 1 teaspoon salt (*to taste)
Ingredients / Omelette
✧ 125 g/0.27 lb/4.4 oz Buffalo (mozzarella di bufala) or cow's milk mozzarella (1 small chunk/piece)
✧ 4 free range eggs
✧ 1 tablespoon yellow corn flour
✧ ¼ teaspoon Gochugaru chil(l)i or other chili powder
✧ ¼ teaspoon salt
✧ zest of 1 lime
- - - - - - - - - - -
✧ 2-3 tablespoons of sunflower oil for frying
The Rest of the Ingredients
✧ 570 g/1.26 lb chicken breasts/fillets (~four pcs)
✧ 100 ml/0.42 cups water
✧ 150 g/0.33 lb/5.3 oz button/Portobello mushrooms (~2 large pcs)
✧ 2 tablespoons of evoo or sunflower oil for frying
✧ A small handful of sunflower sprouts (or fresh cilantro) and a few slices of lime for garnish
Instructions / Stock
- Cut the spring onion into thin strips/shreds.
- Mix all stock ingredients in a soup pan/pot and cook for 8-10 minutes on medium heat.
Instructions / Chicken & mushrooms
- Pound the chicken breasts lightly to form thin fillets.
- Slice the mushrooms into tiny pieces.
- Mince the garlic.
- Grate the lime zest.
- Mix the chicken spice mix ingredients and shallow-fry the mixture in oil for 1-2 minutes on medium/high heat. (Don’t let the garlic burn at any point!)
- Add the chicken breasts, fry for 2-3 minutes on each side and add 100 ml/0.42 cups of water.
- Cook for 7-10 minutes on medium/high heat (flip the chicken breasts once or twice) until the water has evaporated and the chicken is done. Take aside without rinsing the pan.
- Shallow-fry the mushrooms (in the same pan) for 1-2 minutes.
- Cut the chicken into tiny bits.
Instructions / Omelette
- Tear the mozzarella, grate the lime zest, add the eggs, chili, corn flour, lime zest and salt and mix all ingredients with a mixer/blender.
- Heat up the oil in a frying pan and cook the omelette on medium heat until set and slightly browned (a couple of minutes).
- Let the omelette rest for a minute or two and cut it into tiny bits or shreds.
Instructions / Assembly
- Add the chicken and omelette bits into the hot stock and mix carefully.
- Garnish with sprouts/herbs and lime slices.
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