Sopa asiática de frango

Ingredientes

• For the Spice Mix:
• 2 tablespoons whole coriander seeds
• 1 tablespoons whole cumin seeds
• 2 teaspoons whole fennel seeds
• 2 whole star anise
• Seeds from 4 green cardamom pods
• 1/2 cinnamon stick (broken into pieces)
• 2 whole cloves
• For the Spice Paste:
• 1 small yellow onion
• 4 cloves garlic
• 1 inch piece ginger
• 2 stalks lemongrass (tender midsection only, roughly chopped)
• For the Soup:
• 6 cups quality chicken broth
• 2 pounds bone-in chicken pieces
• 2 medium potatoes
• 2 medium carrots (cut into bite-sized pieces)
• 1 teaspoon salt
• Juice of 1 lime
• For serving:
• Bean sprouts (chopped cilantro, sliced red chili peppers)

Modo de preparo

1. 1

   Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.

2. 2

   Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.

3. 3

   In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.

4. 4

   Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.