Imed Shili Chicken And Tofu Soup is made with shallots, garlic, ginger, free-range chicken thighs, groundnut oil, sesame oil, star anise, low-salt soy sauce, fine rice noodles, fresh coriander, fresh mint, tofu, spring onions, fresh red chilli, baby spinach, seaweed nori sheets, and lime. This flavorful Chicken And Tofu Soup recipe creates a hearty soup that takes about 1 hour to prepare and can serve up to 2 people.
Chicken And Tofu Soup Ingredients
- 2 shallots
- 2 cloves of garlic
- 2 cm piece of ginger
- 4 free-range chicken thighs, skin off, bone in
- 2 tablespoons groundnut oil
- 1 tablespoon sesame oil
- 1 star anise
- 2 tablespoons low-salt soy sauce
- 100 g fine rice noodles
- ½ bunch fresh coriander (15g)
- ½ bunch fresh mint (15g)
- 100 g firm tofu
- 4 spring onions
- ½ fresh red chilli
- 100 g baby spinach
- 4 seaweed nori sheets
- 1 lime
Chicken And Tofu Soup Instructions
- Peel and finely slice the shallots, garlic, and ginger.
- Remove the meat from the chicken thighs, reserving the bones, and slice the meat into thin strips.
- Place a large pan over medium-low heat with 2 tablespoons of groundnut oil, then fry the shallots, ginger, and garlic for 5 minutes, or until soft.
- Add the chicken strips with 1 tablespoon of sesame oil and fry for a few minutes more.
- Add the chicken bones and star anise, then cover with 700 ml of water. Gently bring to a boil, reduce the heat to low, then cover and simmer for 35 to 40 minutes, or until the chicken is tender.
- Season the broth with the soy sauce and black pepper. Remove and discard the bones.
- Meanwhile, cook the noodles according to the packet instructions, then divide them between two deep bowls.
- Pick the coriander and mint leaves, chop the tofu into 1 cm cubes, trim and finely slice the spring onions, and finely slice the chilli.
- Ladle the broth over the noodles, then top with the herbs, spring onions, chilli, spinach, and tofu.
- Roughly chop and scatter the nori sheets over the soup, then finish with a squeeze of lime. Serve immediately.
Recipe Tips
- Marinate the Chicken: For added flavor, marinate the chicken strips in a mixture of soy sauce, sesame oil, and a pinch of sugar for 15-20 minutes before cooking.
- Toast the Spices: Toast the star anise in the pan for a minute before adding water to release its aroma and deepen the soup’s flavor.
- Use Fresh Herbs: Use fresh coriander and mint leaves as a garnish just before serving to add brightness and freshness to the soup.
How To Store Chicken And Tofu Soup
Refrigerate: Allow the Chicken And Tofu Soup to cool completely. Transfer it to an airtight container or cover the pot with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Let it cool completely first. Transfer it to freezer-safe containers or freezer bags, ensuring they are tightly sealed. The soup can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator before gently reheating on the stove or in the microwave.
How To Reheat Leftover Chicken And Tofu Soup
On the Stove: Transfer the leftover Chicken And Tofu Soup to a saucepan. Heat over medium-low heat, stirring occasionally, until it reaches a simmer. Ensure it is heated through before serving.
In The Microwave: Place a serving of the soup in a microwave-safe bowl. Cover loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through for even heating.
In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.
What To Serve Chicken And Tofu Soup
Chicken And Tofu Soup pairs well with steamed white rice, garlic bread, a crisp green salad, and sautéed vegetables. It also can be served alongside crusty bread, roasted sweet potatoes, a side of kimchi, and fresh fruit for better savoring of the meal.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute chicken breast for thighs. Adjust the cooking time slightly to ensure the chicken breast is cooked through without overcooking.
What type of tofu should I use for this soup?
It’s best to use firm or extra-firm tofu for this recipe to ensure it holds its shape well in the soup.
Can I make this soup vegetarian or vegan?
Yes, you can make this soup vegetarian or vegan by omitting the chicken and using vegetable broth instead of water. Ensure all other ingredients are vegan-friendly.
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Chicken And Tofu Soup
Description
Chicken And Tofu Soup is made with shallots, garlic, ginger, free-range chicken thighs, groundnut oil, sesame oil, star anise, low-salt soy sauce, fine rice noodles, fresh coriander, fresh mint, tofu, spring onions, fresh red chilli, baby spinach, seaweed nori sheets, and lime. This flavorful Chicken And Tofu Soup recipe creates a hearty soup that takes about 1 hour to prepare and can serve up to 2 people.
Ingredients
Instructions
- Peel and finely slice the shallots, garlic, and ginger.
- Remove the meat from the chicken thighs, reserving the bones, and slice the meat into thin strips.
- Place a large pan over medium-low heat with 2 tablespoons of groundnut oil, then fry the shallots, ginger, and garlic for 5 minutes, or until soft.
- Add the chicken strips with 1 tablespoon of sesame oil and fry for a few minutes more.
- Add the chicken bones and star anise, then cover with 700 ml of water. Gently bring to a boil, reduce the heat to low, then cover and simmer for 35 to 40 minutes, or until the chicken is tender.
- Season the broth with the soy sauce and black pepper. Remove and discard the bones.
- Meanwhile, cook the noodles according to the packet instructions, then divide them between two deep bowls.
- Pick the coriander and mint leaves, chop the tofu into 1 cm cubes, trim and finely slice the spring onions, and finely slice the chilli.
- Ladle the broth over the noodles, then top with the herbs, spring onions, chilli, spinach, and tofu.
- Roughly chop and scatter the nori sheets over the soup, then finish with a squeeze of lime. Serve immediately.
Serving Size 2
Servings 2
- Amount Per Serving
- Calories 400
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 4g20%
- Cholesterol 80mg27%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
