For the cold season
A recipe for fiery and spicy Asian chicken soup
Chicken soup has been a proven home remedy for flu and colds for generations. Fiery and hot with ginger and chili, the Asian version helps us warm up during the cold season.
Good old chicken soup. A proven home remedy that has proven itself for centuries as a cold remedy. The healing properties of soup have been described since ancient times. But what is behind it? Researchers do not agree with this yet, but have been studying the effect of soup for years. However, as recently discovered by researchers at the University of Nebraska, chicken soup has been shown to have anti-inflammatory properties due to changes in white blood cell activity upon consumption. However, it is still not clear whether it can have a medical effect in humans.
In any case, warm chicken soup is good for the body and soul. Provides the body with liquid, warms from the inside and has an expectorant effect. With an Asian twist, it gets a slight spiciness thanks to the generous amount of ginger and chili. This maintains the warming effect and really activates blood circulation and metabolism. In addition, the rising steam of the decoction moisturizes the mucous membrane and thins the mucus in the respiratory tract.
The power of chili against resistant viruses
Fresh chili peppers contain the substance capsaicin, which makes peppers hot. This activates blood circulation in the mucous membranes, relieves nasal congestion and warms the cold-weakened body, as the body responds to capsaicin by increasing blood circulation. In addition, the happy hormone endorphin is released. Ginger also warms the body from the inside. The essential oils found in ginger, called gingerols, are also known as “nature’s aspirin” because they have a chemical structure similar to acetylsalicylic acid and also have anti-inflammatory properties.
Last but not least, various types of vegetables provide the body with a large number of vitamins, minerals and trace elements. Chicken meat provides high-quality protein, and pasta provides a good portion of carbohydrates – so the body is optimally supplied, cold viruses have almost no chance.
Spicy Asian Chicken Soup Recipe
- 600 grams of chicken breast fillet
- 150 grams of glass noodles
- 8 tablespoons of soy sauce
- 1 large carrot
- 1 red pepper
- 1 bunch of onions
- 180 grams of peas
- 200 grams of shiitake mushrooms (alternative: champignons)
- 250 grams of Beijing cabbage
- 1 thumb-sized piece of ginger
- 3 cloves of garlic
- 2 red chili peppers
- 2 tablespoons of sesame oil, toasted
- 2 liters of chicken broth
- 1 stick of lemongrass
- 2 teaspoons of Sambal Oelek
- 5 tablespoons of sunflower oil
- Coarse pepper
- 1 stick of lemongrass
- Limes, cut in half
- Rinse the fillet with cold water, dry and cut in half lengthwise. Cut into strips and roll in about three tablespoons of soy sauce.
- Soak the glass noodles in water according to the instructions.
- Peel and cut the carrots. Clean the pepper, remove the seeds and cut into small pieces. Peel the onion, wash and cut into small pieces. Wash and cut the snow peas. Clean the mushrooms, remove the stalks and cut the caps into straws.
- Peel the outer leaves from the Beijing cabbage, cut it into strips.
- Peel the ginger, peel the garlic cloves and finely chop both. Cut the chili in half, remove the seeds and cut into pieces.
- Heat the sesame oil in a large saucepan and briefly fry the ginger, chilli and garlic. Pour the remaining soy sauce over the chicken broth. Add the lemongrass and sambal olek and bring to a boil.
- In the meantime, heat the sunflower oil in a pan and fry the previously marinated chicken in two steps for about a few minutes. Postpone
- Remove the lemon from the broth. Add carrots, pepper and mushroom strips and cook for five minutes.
- Then add the Chinese cabbage, spring onions and glass noodles and cook for another two minutes. Finally, add the chicken breast and season with salt and pepper.
- Ladle into bowls and serve with a lime wedge.
Sources:DasErste, PubMed, University of Giessen, BR