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Quick Asian Chicken and Shrimp Soup

My love of soup knows no bounds and this wee chicken and shrimp soup is loaded with my favourite Asian flavours and is hot, sweet, sour and salty.

My Quick Asian Chicken and Shrimp Soup is a return to quick food after some slightly more involved cooking for my last two recipes, I often wax lyrical about soups and cook more than my fair share.  For some strange reason soups are often thought of as ‘second class citizens’ when it comes to cooking and I have no idea why, anything that can be as diverse and tasty as a bowl of simple consomme (despite all its complexity in making) or as big and bold as this chicken and shrimp soup should be celebrated as far as I am concerned. Particularly when loaded with all the wonderfully warming flavours of south east Asia, this bowl is sweet, salty sour and spicy just as dishes from this region tend to be, it may sound odd but they are flavours we have become so familiar with in the west. Take your average Mcdonalds burger if you like and remove heat from the equation and you are left with the sweetness from the ketchup, sourness from the pickles and saltiness from just about every angle and judging by the popularity of their establishments we can’t seem to get enough of it.

Like this recipe? Then you should definitely check out this one!  Slow Cooker Wild Boar Stew with Mushrooms

In other news we are pretty much all plated and rocking and rolling down on the ‘farm’ so now all we have to do is commence our annual battle with Mother Nature, many people refer to working ‘hand in hand with nature’ which is a crock of… It is pitched battle from April through to October with the undisputed heavy weight champion of the world, Mother Nature constantly depriving us of water, a break in the temperatures and seemingly and endless supply of weeds where we are trying to grow crops. I am hoping this year to keep you guys updated with some of our adventures in growing food in my ‘Hungarian Adventure‘ section, it is a little sparsely populated at the moment, but I am hoping to get another post live in the next 10 days and keep you appraised of our fun and frivolity as we go.

My love of soup knows no bounds and this wee chicken and shrimp soup is loaded with my favourite Asian flavours and is hot, sweet, sour and salty.
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Quick Asian Chicken and Shrimp Soup

My love of soup knows no bounds and this wee chicken and shrimp soup is loaded with my favourite Asian flavours and is hot, sweet, sour and salty.

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Brian Jones

Ingredients

  • 300 ml Chicken Stock.
  • 35 g Ginger. Cut into 5mm coins shapes.
  • 3 Garlic Cloves. Bruised with the side of a knife.
  • 1 Lemon Grass. Bruised with the side of a knife and roughly chopped.
  • 1 Tbsp Sweet Chili Sauce.
  • 250 ml Coconut Milk.
  • 1 Tsp Shrimp Chili Paste.
  • 1 Tbsp Fish Sauce.
  • 1 Tbsp Rice Wine Vinegar.
  • 1 Tsp Honey.
  • 1 Chicken Breast. Cut into a 1cm Dice.
  • 250 g Shrimp. Peeled and de-veined if using frozen defrost them.
  • 2 Spring Onions. Sliced.

Instructions

  1. Begin by adding some Asian aromats to your chicken stock for the base of your sauce.
  2. Heat the chicken stock over a low heat and add in the ginger, garlic, lemon grass and sweet chili sauce and cover with a lid and allow to simmer for 10 minutes.
  3. Strain the aromats from the stock and pour in the coconut milk and bring the soup back to a simmer.
  4. Add in the shrimp chili paste, fish sauce, rice wine vinegar and honey and test for seasoning, the broth should taste sweet, sour, hot and salty.
  5. Add in three quarters of the spring onion and the chicken and poach the chicken for 5 minutes.
  6. Then add in the shrimp and poach for 2-3 minutes, the chicken should now be cooked.
  7. Serve with the remaining spring onions sprinkled on top.
My love of soup knows no bounds and this wee chicken and shrimp soup is loaded with my favourite Asian flavours and is hot, sweet, sour and salty.
My love of soup knows no bounds and this wee chicken and shrimp soup is loaded with my favourite Asian flavours and is hot, sweet, sour and salty.
2017-07-29T08:46:20+00:00

14 Comments

  1. Charla @ That Girl Cooks Healthy April 15, 2016 at 8:25 am - Reply

    Brian all your recipes are amazing. I want to reach out to the screen and grab a bowl – WOW!

  2. Priya April 15, 2016 at 9:21 am - Reply

    Such a flavourful and colourful dish! yummm..

  3. AiPing | Curious Nut April 15, 2016 at 11:01 am - Reply

    That is one bowl of delicious soup. I can drink soup all day. Even if the weather’s really hot, I still can gorge down a good bowl of soup. Yum!

    • Brian Jones April 19, 2016 at 12:42 pm - Reply

      I love hot and spicy bowls of soup in hot weather, that punch of chili makes me feel cooler 😉

  4. jacqueline | i sugar coat it! April 15, 2016 at 11:25 am - Reply

    This looks absolutely mouthwatering! So colourful and flavourful.

  5. ginger and scotch April 15, 2016 at 1:01 pm - Reply

    Thank you for the inspiration – this is totally my kind of soup.

  6. Jeff @ Make It Like a Man! April 17, 2016 at 2:07 am - Reply

    Soups may seem a little to practical to be considered “art,” but I’ve often though that if I had to narrow my diet to just a few foods, it’d be soup, bread, cheese, and wine. If I could throw in pie and cake, all the better. And of course coffee is a given.But I digress. …I don’t think I’ve ever had chicken paired with shrimp. Cool!

    • Brian Jones April 19, 2016 at 12:45 pm - Reply

      Hehe Jeff you desert island list seems to be as long as mine, I reckon if we can wing it and say soup, all of them then you could eat like a king forever!

  7. Klauss August 18, 2016 at 1:16 pm - Reply

    The dish is certainly very tasty! However, I noticed your photos (the quality, composition, light). Just awesome, I want to look at every detail. It is evident that you try, and you have an excellent work!

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