Seaweed Chicken Soup Recipe by Pinkblanket's Kitchen
Cooking Instructions 1 Gather and prep all ingredients. Peel and smash garlic cloves. Peel and slice small onion. Measure all liquid Ingredients and sauces. Next, prep the chicken. 2 We usually use boneless chicken quarter, drumsticks or thighs because these parts are juicier than chicken breast. And using boneless is convenient but it's optional. Cut chicken into bite sized pieces. Mix & combine chicken pieces with generous pinch of salt and pepper and a TBSP of rice flour. Mix well and keep aside. 3 This is the type of seaweed we have (one of our many pantry essentials). This seaweed comes in dried tiny pieces, see pic below for reference. There are other types of dried seaweeds available in most Asian groceries and some are quite big when they expand in the water. Those big seaweeds needed to be cut smaller. 4 So, place this dried seaweeds in a big bowl. Add few cups of room temperature or tap water. Leave them aside to soak. This seaweed will expand significantly and become supple/soft. Once rehydrated, drain the water and squeeze with both hands to remove any remaining water. Keep aside. NOTE: Remove rehydrated seaweed from the water immediately. Avoid leaving rehydrated seaweed in the water soaking too long as it will lose its flavor. 5 Heat 2 tbsp of cooking oil in a deep pan or pot. Add chicken into hot oil. Cook over medium heat until all the pieces turn opaque. Add onion and garlic. Cook until onion slices are soft. 6 Add a tsp of sesame oil. Stir to mix for a few seconds. Stir in seaweed and a tsp full of fish sauce. 7 Next, add a heaping teaspoon of chicken seasoning powder or chicken bouillon and a generous pinch of salt. Stir everything for few seconds. Add 4 cups of water. Cover with a lid. 8 Bring to a rolling boil. Taste the soup. Adjust seasoning accordingly. Remove from the heat. We like our soup on its own, sometimes with one type of any fried side and white rice. 9 For other soup recipes click on the links below. The first one is our favorite Thai Meat Soup 10 Simple Mushroom Soup 11 Another one of our favorite 12 Spinach & yellow lentil soup 1 Gather and prep all ingredients. Peel and smash garlic cloves. Peel and slice small onion. Measure all liquid Ingredients and sauces. Next, prep the chicken. 1 Gather and prep all ingredients. Peel and smash garlic cloves. Peel and slice small onion. Measure all liquid Ingredients and sauces. Next, prep the chicken. 2 We usually use boneless chicken quarter, drumsticks or thighs because these parts are juicier than chicken breast. And using boneless is convenient but it's optional. Cut chicken into bite sized pieces. Mix & combine chicken pieces with generous pinch of salt and pepper and a TBSP of rice flour. Mix well and keep aside. 2 We usually use boneless chicken quarter, drumsticks or thighs because these parts are juicier than chicken breast. And using boneless is convenient but it's optional. Cut chicken into bite sized pieces. Mix & combine chicken pieces with generous pinch of salt and pepper and a TBSP of rice flour. Mix well and keep aside. 3 This is the type of seaweed we have (one of our many pantry essentials). This seaweed comes in dried tiny pieces, see pic below for reference. There are other types of dried seaweeds available in most Asian groceries and some are quite big when they expand in the water. Those big seaweeds needed to be cut smaller. 3 This is the type of seaweed we have (one of our many pantry essentials). This seaweed comes in dried tiny pieces, see pic below for reference. There are other types of dried seaweeds available in most Asian groceries and some are quite big when they expand in the water. Those big seaweeds needed to be cut smaller. 4 So, place this dried seaweeds in a big bowl. Add few cups of room temperature or tap water. Leave them aside to soak. This seaweed will expand significantly and become supple/soft. Once rehydrated, drain the water and squeeze with both hands to remove any remaining water. Keep aside. NOTE: Remove rehydrated seaweed from the water immediately. Avoid leaving rehydrated seaweed in the water soaking too long as it will lose its flavor. 4 So, place this dried seaweeds in a big bowl. Add few cups of room temperature or tap water. Leave them aside to soak. This seaweed will expand significantly and become supple/soft. Once rehydrated, drain the water and squeeze with both hands to remove any remaining water. Keep aside. NOTE: Remove rehydrated seaweed from the water immediately. Avoid leaving rehydrated seaweed in the water soaking too long as it will lose its flavor. 5 Heat 2 tbsp of cooking oil in a deep pan or pot. Add chicken into hot oil. Cook over medium heat until all the pieces turn opaque. Add onion and garlic. Cook until onion slices are soft. 5 Heat 2 tbsp of cooking oil in a deep pan or pot. Add chicken into hot oil. Cook over medium heat until all the pieces turn opaque. Add onion and garlic. Cook until onion slices are soft. 6 Add a tsp of sesame oil. Stir to mix for a few seconds. Stir in seaweed and a tsp full of fish sauce. 6 Add a tsp of sesame oil. Stir to mix for a few seconds. Stir in seaweed and a tsp full of fish sauce. 7 Next, add a heaping teaspoon of chicken seasoning powder or chicken bouillon and a generous pinch of salt. Stir everything for few seconds. Add 4 cups of water. Cover with a lid. 7 Next, add a heaping teaspoon of chicken seasoning powder or chicken bouillon and a generous pinch of salt. Stir everything for few seconds. Add 4 cups of water. Cover with a lid. 8 Bring to a rolling boil. Taste the soup. Adjust seasoning accordingly. Remove from the heat. We like our soup on its own, sometimes with one type of any fried side and white rice. 8 Bring to a rolling boil. Taste the soup. Adjust seasoning accordingly. Remove from the heat. We like our soup on its own, sometimes with one type of any fried side and white rice. 9 For other soup recipes click on the links below. The first one is our favorite Thai Meat Soup 9 For other soup recipes click on the links below. 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