Korean Chicken Soup

Submitted by Shalabhanjika

"A spicy, easy-to-make chicken soup I found on Recipe Source."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 tablespoon toasted sesame seeds
• 8 cups chicken broth (preferably homemade)
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely grated fresh ginger
• 1⁄2 cup uncooked white rice
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon kochujang or other chili paste
• 1 cup shredded cooked chicken
• 2 scallions, finely chopped

directions

1. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
2. Add rice and reduce the heat to med-low; simmer until the rice is tender, 12 to 15 minutes.
3. Stir in soy sauce and sesame oil. Add chile paste to taste.
4. Add chicken and heat until warmed through.
5. Ladle the soup into bowls and garnish with scallions and sesame seeds.

Reviews

[reneeumiami]

This was a very good, basic soup. We like spicy food, so I think I'll double the chili paste next time. I used brown basmati rice, and Thai red curry chili paste. A few fresh basil leaves and/or a splash of lemon juice might be a fun addition.

 

[Blond one]

You have got to try this one! I made this for diner last night and it was a big hit. We’re suffering form clods and it cleared our sinuses right up and was delicious. Because different people in my house hold have like different leaves of heat I held back on the chili past and put some in a small container on the table so each person could add more to fit their likening. I did a side salad to go with is this time.

 

[Elmotoo]

I scaled this down to 2 servings & enjoyed it all by myself! A very easy & DELICIOUS recipe that I highly recommend. Made for PAC Spring '08. Thank you!

 

[rktaylor56]

I have made this recipe for years, with differences: I use a pressure cooker to cook chicken thighs with spices and create my own broth,thereby; defat; then add vegetables and toasted sesame oil. The favorite vegetable to add is Kim Chi, but, bok choy and/or baby spinach leaves work well. A little reheating cooks the veges enough.