If you follow my recipes, you’ll know I am a sucker for an Asian soup on the weekend, or when home alone – they’re light, simple, and intensely flavourful.
Last week I spent most of the week curled up beneath the covers as I was feeling under the weather, however I did find the energy to make this soup as I figured something hot and spicy would bring me back to life – and it worked! I pretty much lived off this soup (and double strength green tea) during the week, and by the weekend I was ready to re-concur the world.
So, what is kimchi? It’s a spicy fermented cabbage dish from Korea which is as good for you as it is delicious. I’m not sure if you’ll be able to find this in your local supermarket, but if you’ve an East Asian grocer nearby they’ll definitely have it in stock.
Shall we get on with the recipe? I think so!
What Will I Need?
1 tbsp peanut oil
1 tsp minced ginger
4 cloves garlic, minced
4 cups chicken stock
1 cup water
1/2 teaspoon fish sauce
1 tbsp Soy Sauce
1/2 tsp broad bean paste
250g shredded chicken
1 cup kimchi
1/2 tsp lime juice
sliced spring onions to garnish
- Heat oil in a large pot over medium heat, and cook ginger and garlic for 1-2 minutes, or until fragrant
- Add the stock, water, fish sauce, soy sauce, broad bean paste and bring to the boil
- Add the chicken and kimchi and return to boil for 10 minutes
- Remove from heat, stir through lime juice, and serve hot with a garnish of spring onions