Description
A fragrant and comforting soup that combines tender chicken, aromatic spices, and the nutty flavor of black sesame seeds. This dish is not only delicious but also quick to prepare, making it perfect for a weeknight dinner.
Ingredients
Scale
- 2 tbsp black sesame seeds
- 100g fresh galangal (or root ginger)
- 1 head of garlic, cloves peeled
- 1 stalk lemongrass
- 100g shallots, peeled
- 500g skinless chicken thigh fillets, trimmed
- 2 tbsp fish sauce
- 3 tbsp lime juice
- Coriander leaves (for garnish)
- Sliced spring onions (for garnish)
- Lime slices or wedges (for garnish)
Instructions
- Toast sesame seeds: Dry toast black sesame seeds in a frying pan for 1 minute or until they start to crackle. Grind finely using a pestle and mortar.
- Make broth: Peel and slice galangal, lightly bash garlic and lemongrass, and halve shallots. Add to a pan with 900ml cold water and a pinch of salt. Bring to a boil and simmer for 10 minutes. Turn off heat and leave to infuse for at least 30 minutes.
- Cook chicken: Strain broth through a sieve into another pan, pressing aromatics for flavor. Bring broth back to a rolling boil and add chicken. Simmer for 8-10 minutes until cooked.
- Add sesame seeds: Gradually sprinkle roasted ground black sesame into the broth.
- Season: Stir in fish sauce and lime juice to taste.
- Serve: Ladle into bowls and garnish with coriander, spring onions, and lime slices.
Notes
- For extra depth of flavor, allow the broth to infuse longer.
- Adjust lime juice and fish sauce to your taste preference.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop
- Cuisine: asian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg