For the cold season
Recipe for a fiery and spicy Asian chicken soup
Spicy, hearty and warming – this soup really gets your circulation, metabolism and immune system going
© Shaiith / Getty Images
Chicken soup has been a tried and tested home remedy for flu and colds for generations. Fiery hot with ginger and chilli, the Asian version brings us fit through the cold season.
The good old chicken soup. A tried and tested home remedy that has been established as a remedy for colds for centuries. The medicinal properties of soup were already described in ancient times. But what does it mean? Researchers do not yet agree on this, but have been studying the effects of the soup for years. As researchers from the University of Nebraska recently found out, however, the chicken soup has been shown to have anti-inflammatory properties, as changes in the activity of white blood cells can be observed when consumed. However, it is still unclear whether this can be used to derive a medical effect on humans.
In any case, a warm chicken soup is beneficial for body and soul. It supplies the body with fluids, warms from the inside and has an expectorant effect. With a touch of Asia, it is given a slight spiciness by plenty of ginger and chilli. This supports the warming effect and really gets your circulation and metabolism going. In addition, the rising steam of the broth moisturizes the mucous membranes and loosens mucus in the respiratory tract.
Chili power against stubborn viruses
Fresh chili peppers contain the substance capsaicin, which ensures the peppers are hot. This activates the blood flow in the mucous membranes, relieves blockages in the nose and warms the organism, which is weakened by cold, as the body reacts to capsaicin with increased blood flow. In addition, the happiness hormone endorphin is released. Ginger also warms the body from the inside. The essential oils contained in ginger, so-called gingerols, are also known as “nature’s aspirin” because they have a similar chemical structure to acetylsalicylic acid and also have anti-inflammatory effects.
Last but not least, various types of vegetables provide the body with plenty of vitamins, minerals and trace elements. Chicken provides high-quality protein and noodles provide a good portion of carbohydrates – so the body is optimally supplied, cold viruses have almost no chance.
Recipe for a spicy Asian chicken soup
ingredients
- 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 spring onions
- 180 grams of sugar snap peas
- 200 grams of shiitake mushrooms (alternative: mushrooms)
- 250 grams of Chinese cabbage
- 1 thumb-sized piece of ginger
- 3 cloves of garlic
- 2 red chili peppers
- 2 tablespoons of sesame oil, toasted
- 2 liters of poultry stock
- 1 stick of lemongrass
- 2 teaspoons of Sambal Oelek
- 5 tablespoons of sunflower oil
- salt
- Coarse-grained pepper
- 1 stick of lemongrass
- Limes, halved
preparation
- Rinse the fillets with cold water, pat dry and cut in half lengthways. Cut into strips and toss in about three tablespoons of soy sauce.
- Soak the glass noodles in water as instructed.
- Peel the carrot and cut into slices. Clean and core the peppers and cut into bite-sized pieces. Clean and wash the spring onions and cut into small pieces. Wash and clean the sugar snap peas. Clean the mushrooms, remove the stems and cut the hats into strips.
- Remove the outer leaves of the Chinese cabbage, clean and cut into strips.
- Peel the ginger, peel off the garlic cloves and finely chop both. Halve, core and cut the chilli peppers into pieces.
- Heat the sesame oil in a large saucepan and briefly fry the ginger, chilli and garlic in it. Pour the remaining soy sauce over the poultry stock. Add lemongrass and sambal oelek and bring to the boil.
- In the meantime, heat the sunflower oil in a pan and fry the previously pickled chicken in two portions for about minutes. Put aside.
- Remove the lemongrass from the broth again. Add the carrot, bell 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.
- Fill into bowls and serve with a half of the lime.
Sources:The first, PubMed, Giessen University, BR