Korean Chicken Soup Recipe from The Great Australian Cookbook only takes 30 minutes to make and it is simply delicious and the whole family will love it.
Servings: 6 | Prep Time: 30 mins | Cook Time: 1 hours | Skill Level: 1 (Easy)
INGREDIENTS
- 1.8 kg whole free-range chicken
- 2.5 litres cold water
- 100 g unsalted butter
- 2 tbsp Korean sesame oil
- 2 medium onions, roughly diced
- 1 small knob fresh ginger, finely sliced
- 3 cloves garlic, finely diced
- 100 g fresh shiitake mushrooms, finely sliced
- 150 g fresh oyster mushrooms, torn into thirds
- 3 tsp mild Korean chilli flakes
- 2 tbsp fish sauce
- 2 tbsp light soy sauce
- 300 g chopped kimchi (available from Asian supermarkets)
- 400 g thin somen wheat noodles
- 1 small bunch baby bok choy, finely sliced
- 5 Asian green spring onions, white part only, finely sliced
- 2 tbsp fresh lime juice fine sea salt to taste
- 2 free-range eggs, beaten
- 3 tbsp toasted sesame seeds, for garnish
METHOD
Place the chicken in a large saucepan with the cold water. Bring the chicken and the water just to boiling point, then reduce to a low simmer for 30 minutes. Carefully remove the chicken with a pair of tongs and a spoon and place into a colander. Allow the chicken to cool for 15 minutes.
Wearing gloves, remove the leg, thigh and breast meat. Return all the chicken bones and carcass to the cooking liquid and continue to simmer on low for a further 30 minutes. Chop the cooled chicken meat into small pieces and place in the refrigerator.
To a separate clean saucepan, add the butter and sesame oil and place on a medium heat. Add the onion and sweat for 2 minutes. Add the ginger and garlic and sweat for a further minute. Add the shiitake and oyster mushrooms and sweat for 2 minutes. Add the chilli flakes, fish sauce, soy sauce and kimchi. Stir and remove from the heat.
Use a ladle to remove any impurities and fat from the surface of the chicken stock. Pass the stock through a fine sieve and add it to the pan of vegetables. Simmer soup on low for 20 minutes.
Bring a separate pan of water to the boil, add the somen noodles and cook for 2 minutes. Drain the noodles and divide equally between six warmed bowls.Turn the soup up to high, add the chicken meat, bok choy, spring onions and lime juice. As soon as the soup starts to boil, turn off the heat. Taste the soup and correct the seasoning with sea salt if necessary. Stir the soup to create a whirlpool, then add the beaten egg. Serve a generous ladleful of soup on top of the warm noodles and garnish with toasted sesame seeds.
The Carousel would like to thank The Great Australian Cookbook (available everywhere books are sold) for this delish recipe. Published by Hachette. RRP $49.99.
