Dutch people love asian food, whether thai, chinese, indonese....in every supermarket you can find tons of ingredients for your asian cooking adventures. For me a paradise of opportunities, but also a challenge, since a lot of those ingredients are stuffed with bad things like flavour enhancers or other chemical bombs.
Bihun soup was already on my list for a while, since this meal is healthy, utterly delicious, and wonderful to snuggle down on your cosy couch, holding a big steaming bowl of yummy.
Today I will share my "clean" bihun soup recipe with you!
Bihun soup was already on my list for a while, since this meal is healthy, utterly delicious, and wonderful to snuggle down on your cosy couch, holding a big steaming bowl of yummy.
Today I will share my "clean" bihun soup recipe with you!
To serve 4/5 people you'll need:
- 1 onion
- 1 crushed garlic clove
- 1 chilli (red)
- 1 paprika (red)
- fresh mushrooms
- soy sprouts
- rice noodles or for the low-carb version shirataki noodles
- free range happy chicken
- 500 ml veggie or chicken bouillon (self-made is always better)
- soy sauce ( I am using Kikkoman soy sauce)
- fish sauce ( I am using Squid Sauce)
- ketjap manis ( I am using one from Golden Boat)
- cayenne pepper
- sambal oelek
- yellow curry powder
- salt
- black pepper
- sugar
- butter or sesame oil
Fill your saucepan with the 500 ml of self-made bouillon, add the free range chicken, and add water until its three-quarter full. Leave it cooking for 25 minutes.
Cut your veggies (onion, chilli, paprika, mushrooms), add a few splashes of sesame oil (or butter) to another saucepan and braise the onion and the chili lightly. Then add paprika, mushrooms and soy sprouts and stir it around. Add the crushed garlic clove and flavour it with salt, pepper, cayenne pepper and yellow curry powder.
Fish the chicken out of the soup and put it aside. Now you can add your veggie mix into the soup and leave it cooking on medium heat. Now flavour the soup with soy sauce, fish sauce, ketjap manis, salt, pepper, sugar, yellow curry powder, cayenne pepper and one tea spoon of sambal oelek until it has the right taste for you. Tip: You should be careful with the sambal oelek first, if you don't like it too hot!
Leave it simmer for 10 minutes, then add the noodles ( maybe you have to prepare them first) and if you feel like, some chicken meat.
The soup should have a thicker consistency, if this is not the case take a small glas, add a teaspoon (or two) of flower and fill the glas up with soup, stir until there are no clots left and add this mixture into the soup.
Cut your veggies (onion, chilli, paprika, mushrooms), add a few splashes of sesame oil (or butter) to another saucepan and braise the onion and the chili lightly. Then add paprika, mushrooms and soy sprouts and stir it around. Add the crushed garlic clove and flavour it with salt, pepper, cayenne pepper and yellow curry powder.
Fish the chicken out of the soup and put it aside. Now you can add your veggie mix into the soup and leave it cooking on medium heat. Now flavour the soup with soy sauce, fish sauce, ketjap manis, salt, pepper, sugar, yellow curry powder, cayenne pepper and one tea spoon of sambal oelek until it has the right taste for you. Tip: You should be careful with the sambal oelek first, if you don't like it too hot!
Leave it simmer for 10 minutes, then add the noodles ( maybe you have to prepare them first) and if you feel like, some chicken meat.
The soup should have a thicker consistency, if this is not the case take a small glas, add a teaspoon (or two) of flower and fill the glas up with soup, stir until there are no clots left and add this mixture into the soup.
Serve your soup with some nice tea ( I had an organic almond rooibos tea) and if you don't wanna go for low- carb, cassava krupuk goes nice with the soup!
If you decide for low- or better no carb (shirataki noodles don't have any carbs), this soup is ridiculously low on calories, but fills you up without leaving any guilty or unpleasant stuffed feeling!
If you decide for low- or better no carb (shirataki noodles don't have any carbs), this soup is ridiculously low on calories, but fills you up without leaving any guilty or unpleasant stuffed feeling!