Recipe
Szechwan Carrot & Chicken Soup
Prep Time: 10 min
Cook Time: 40 min
Serves: 6
This unusual dish is an interesting fusion of Asian flavours with a creamy soup. It’s a delicious starter for a dinner party, but can just as easily be a light lunch.
Ingredients
1/2 lb (0.3 kg)
chicken breast(s), cooked, diced
1 tbsp (15 mL)
olive oil
2
cloves garlic, minced
1 cup (250 mL)
onion(s), diced
1/2 tsp (2.5 mL)
hot red chili pepper flakes
2 tbsp (30 mL)
ginger, peeled, minced
1
celery, sliced
1 lb (0.5 kg)
carrot(s), sliced
3 cups (750 mL)
low-sodium chicken broth
1/4 cup (60 mL)
peanut butter
3 tbsp (45 mL)
low-sodium soy sauce
2 tbsp (30 mL)
honey
2 tsp (10 mL)
sesame oil
1 cup (250 mL)
2% milk
2 tbsp (30 mL)
2% milk
1/2 cup (125 mL)
cilantro, fresh, minced
3 tbsp (45 mL)
sesame seeds
3 tbsp (45 mL)
light sour cream
Instructions
1
In a large heavy soup pot, sauté onion and garlic in olive oil over moderately low heat. Stir often until onion is softened.
2
Add chili pepper, minced fresh ginger, sliced celery and carrots and continue to sauté until the onion and celery are softened.
3
Stir in chicken broth and peanut butter and continue cooking. Stir often to dissolve the peanut butter. Cook until carrots are tender - about 30 minutes.
4
Stir in chicken, soy sauce, honey, sesame oil, 1 cup (250 mL) milk, cilantro (coriander) and sesame seeds. Heat over low heat until hot, but not boiling.
5
Purée soup until smooth using a blender or food processor.
6
Just before serving mix together the light sour cream and 2 Tbsp (30 mL) of milk using a small whisk to remove any lumps. Garnish each soup bowl with sour cream mixture drizzled decoratively over top.