Asian-Inspired Chicken Soup
Asian-Inspired Chicken Soup
  • 1tbsp KA–ME® Sesame Oil Blend
  • 1lb bone-in skinlesschicken thighs
  • 2inch pieceginger, sliced
  • 6clovesgarlic, thinly sliced
  • 1tspfive spice powder
  • 2quarts filtered water
  • 1cupAngelica Root (Or tonic herbs, available at Asian markets)
  • 2jujube (Dried Chinese date)
  • 1tspKA–ME® Fish Sauce
  • 4cupsseasonal greens
  • 2packagesKA–ME® Stir-Fry Fresh Cooked Noodles (any variety)
  • scallions, sliced, as garnish (optional)
  • cilantro, as garnish (optional)
  1. Add KA–ME® Sesame Oil Blend to a large heavy-bottomed pot and heat to medium.
  2. Add chicken and sauté for 1-2 minutes per side. Add ginger, garlic, five spice powder and cook for 2-3 minutes. Add water, angelica root and jujube.
  3. Simmer for 3 hours until the chicken pulls apart from the bone easily and the broth is flavorful.
  4. Season with KA–ME® fish sauce – It will round off the flavor.
  5. Remove chicken bones from stock. Add KA–ME® Stir-Fry Fresh Cooked Noodles and greens. Divide soup between bowls and garnish.
Recipe Notes

Substitute KA–ME® Stir-Fry Noodles with KA–ME® Express Rice Noodles (any variety) for a gluten free option.

Recipe courtesy of @thedaleyplate