Spicy Asian Chicken Turnip Noodle Soup
Try this Spicy Asian Chicken Turnip Noodle Soup recipe, or contribute your own.
Try this Spicy Asian Chicken Turnip Noodle Soup recipe, or contribute your own.
- Carbohydrate 14.7095999983483 g
- Cholesterol 0 mg
- Fat 0.481839999607744 g
- Fiber 4.14379988989307 g
- Protein 8.65343999964041 g
- Saturated Fat 0.0634479999364607 g
- Serving Size 1 1 Serving (826g)
- Sodium 1203.17466666519 mg
- Sugar 10.5658001084552 g
- Trans Fat 0.178693333234914 g
- Calories 93 calories
Step-by-step
- Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
- Lower the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
- While the chicken is cooking, deseed and then thinly slice the red bell pepper and slice the scallions on an angle. Then, peel the turnips, spiralize them using Blade C and trim them for ease of serving. Set all aside.
- Then, shred the chicken and set aside, returning only the bones back into the simmering broth and raise the heat to bring to a boil. Then, let cook uncovered and reduce down by about one-third, about 10-15 minutes.
- Once reduced, strain the broth by scooping out the bones with a slotted spoon. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Then, stir in the shredded chicken and scallions.
- Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.
Fresh Roots versus Prepared Pastes
Swapping bottled curry sauce for raw red curry paste fundamentally alters the soup by introducing vibrant, pungent aromatics that chemical preservatives dull. This distinction matters because raw aromatics release essential oils instantly upon contact with hot liquids. When purchasing fresh produce, select firm turnips lacking any spongy exterior zones.
Evaluating Texture Without Instruments
Determining doneness for root noodles relies purely on visual and tactile cues rather than digital probes. Simmering spiralized root strands for precisely three minutes achieves a tender yet toothsome consistency that resembles traditional wheat pasta. Press a single strand against the side of the pot with a wooden spoon to confirm it yields with slight resistance.
Maximizing Broth Concentration
Returning bare bones to the simmering liquid extracts residual collagen, which naturally thickens the broth as water evaporates. Allowing the mixture to reduce by one-third over fifteen minutes concentrates the sodium and savory notes efficiently. Strain the liquid through a fine-mesh sieve before whisking in the curry paste to eliminate any bone fragments.
