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Spicy chicken and cabbage soup

Spicy chicken and cabbage soup with deep, fragrant warmth.
Tender shredded chicken, bright lime, and a silky heat.
Crisp roasted chicken skin adds a savory crunch to every spoon.

soup ⏱ 125 min 410 kcal / portion 22.0 g carbs / portion (estimated) fishsesame 🔗 Original source

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Spicy chicken and cabbage soup
v5 · rb0e705f985 20260727Z1751 400 g savoy cabbage 🍳 ⏱ 80 min simmer chicken with ginger, garlic, chilli, onion, halved spring onions, coriander stalks, cinnamon sticks, and star anise remove chicken and strain the broth, discarding the solids 🔥 heat oven to 200°C and prepare chicken skin 🔥 ⏱ 20 min roast chicken skin at 200°C until golden and crisp ⏳ ⏱ 5-10 min cool roasted chicken skin until crisp 🍳 pull chicken meat into large shreds and stir into the strained stock, then bring to a simmer 🍳 ⏱ 3 min simmer shredded savoy cabbage until cooked through but still with a slight bite 🍳 stir in fish sauce and lime juice off the heat 🍳 combine and stir sesame seeds and chilli flakes, then toast together 🔪 serve by dividing soup, topping with sliced spring onion and picked coriander, drizzling sesame oil, spooning over the sesame seed mixture, and adding broken chicken skin Spicy Chicken Soup 🍲 1.6 kg chicken 80 g ginger 4 pieces garlic 2 pieces chilli 1 piece onion 20 g coriander stalk 5 pieces cinnamon stick 6 pieces star anise salt to taste black pepper to taste 8 pieces spring onion 4 tbsp coriander leaves 15 ml sesame oil 2 tbsp fish sauce lime to taste 4 tsp white sesame seeds 1½ tsp chilli flakes spring onion, coriander leaves, sesame oil savoy cabbage fish sauce, lime white sesame seeds, chilli flakes
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Preparation steps

  1. simmer chicken with ginger, garlic, chilli, onion, halved spring onions, coriander stalks, cinnamon sticks, and star anise for 80 min
  2. remove chicken and strain the broth, discarding the solids
  3. heat oven to 200°C and prepare chicken skin
  4. roast chicken skin for 20 min at 200°C until golden and crisp
  5. cool roasted chicken skin for 5-10 min until crisp
  6. pull chicken meat into large shreds and stir into the strained stock, then bring to a simmer
  7. simmer shredded savoy cabbage for about 3 min until cooked through but still with a slight bite
  8. stir in fish sauce and lime juice off the heat
  9. combine and stir sesame seeds and chilli flakes, then toast together
  10. serve by dividing soup, topping with sliced spring onion and picked coriander, drizzling sesame oil, spooning over the sesame seed mixture, and adding broken chicken skin

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