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5 from 4 votes

Asian-Spiced Chicken and Vegetable Soup

Bursting with layers and layers of flavor, this soup will mesmerize your taste buds!
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Course: Soup
Cuisine: Indonesian
Servings: 6 servings
Calories: 271kcal
Author: Kimberly Killebrew

Ingredients

Instructions

  • Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a coffee/spice grinder.
  • Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
  • In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
  • Remove the chicken pieces, remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve, discarding the pulp from the spice paste, and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.
  • Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.
Serving: 1serving | Calories: 271kcal | Carbohydrates: 17g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 1345mg | Potassium: 818mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3490IU | Vitamin C: 28.4mg | Calcium: 92mg | Iron: 4.8mg