Hello everyone, we're back in the kitchen today! Lately, I've been cooking for myself more often because I've been exercising and trying to control my diet. So I'm focusing on protein-rich and healthy foods. The recipe I want to share today is braised chicken thigh soup. It's another dish I make frequently, although sometimes I substitute chicken wings or drumsticks depending on my preference. Chicken thighs have a lot of meat, and it's tender and not too dry, resulting in a delicious flavor. Today, we'll be making a soup base to use in noodle dishes. Let's look at the ingredients and how to make it.
Ingredients
- Three chicken thighs
- One carrot
- One onion
- 1 piece of fresh or dried galangal
- 1 piece of ginger
- 1-2 star anise
- 20-30 black peppercorns
- 20-30 coriander seeds
- One tablespoon soy sauce
- One tablespoon sweet dark soy sauce
- One teaspoon seasoning powder
- One tablespoon fish sauce
- 800 ml water
- 1 tablespoon olive oil
Instructions
- Wash the chicken thighs and make an incision down the middle so the seasonings can penetrate the meat better, then set aside.
- Grind the black peppercorns and coriander seeds finely, but not too finely. Peel and clean the ginger and slice it thinly. Do the same with the carrot, to your liking. Wash and chop the onion as well.
- Heat a pot, add the oil, then add the herbs. Sauté the ground coriander, star anise, galangal, onion, ginger, and kaffir lime leaves in oil until fragrant. This process enhances the aroma of the herbs as they release their oils, infusing the soup with fragrance. Stir everything together, then add the carrots.
- Next, add the washed chicken drumsticks and sauté them with the herbs. Season with fish sauce, seasoning powder, and sweet soy sauce. Add water and simmer over low heat, covered, for 30-40 minutes. Check if the chicken is tender. For even more tenderness, simmer for about an hour, or use a pressure cooker to save time.
- The chicken soup is now ready; the chicken is tender. Today, I'll be making chicken noodle soup with it by boiling the broth separately.
- Add your preferred vegetables; today I chose glass noodles. Cook them together, then add the chicken and serve. The flavor is well-balanced without needing any extra seasoning.
However, I prefer a sour and spicy kick, so I add vinegar, or lemon juice/lime juice if you like, and chili powder for extra spiciness. That's it, you'll have braised chicken noodle soup. The leftovers can be eaten with rice or served as is.
And this is my recipe for braised chicken thigh soup. You can adapt or increase the quantities to your liking, but I guarantee it's delicious. The flavor is well-balanced, with the sweetness of onions and carrots, thanks to the various herbs that contribute to a smooth broth that doesn't need any further seasoning. I hope everyone enjoys this cooking post. Thank you for following and supporting me. Have a great day!