Summary

Ingredients

• 500 g chicken breast

For the marinade:

• 1 lime (s), the juice it
• 3 clove (s) garlic, fresh
• 2 tablespoon soy sauce, sweet
• 1 tablespoon hoisin sauce
• 1 tablespoon sambal
• 2 tablespoon sesame oil

For the broth:

• 1 kg chicken
• 1 kg water
• 200 g soup reens
• 1 tablespoon tamarind syrup
• 1 stalk lemongrass
• 2 kaffir lime leaves, fresh or frozen
• 1 salam leaf, fresh or frozen
• 2 cardamom pods
• 1 lime (s), the juice it

Also:

• 1 tablespoon soy sauce, light, salty
• Chicken broth

For the soup:

• 50 g mushrooms (tonku mushrooms), dried
• 30 g lass noodles, dried
• 150 g broccoli, fresher
• 100 ml cream, sweet
• 4 tablespoon oil for frying

To garnish:

• 5 g parsley leaves
• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Mix all the marinating ingredients together. Cut the chicken breast into approx. 5 mm thick slices across the grain and mix with the marinade. Marinate in the refrigerator for at least 4 hours.
2. Bring the water to a boil. Wash the chicken and drain well. Wash the soup greens, sort and cut the good pieces to about the size of a hazelnut. Wash the leek, parsley root and carrot and cut into small pieces. Cut off the hard stalk from the lemongrass and remove any brown or dark green leaves. Cut the white parts into thin slices. Always remove green leaf parts. Wash all leaves and use whole.
3. Wash, halve and squeeze the lime. Strain the seeds. Add the juice to the water. Discard the squeezed lime halves. Break open the cardamom pods and use only the seeds.
4. Add all the ingredients for the broth, from the chicken to the cardamom seeds, to the boiling water. Bring to the boil and skim off the resulting foam. Simmer for about four hours, stirring occasionally. Pour more water if necessary.
5. In the meantime, remove some broth and soak the tongku mushrooms with it. After 30 minutes, gently squeeze the mushrooms and return the liquid to the broth. Cut the mushrooms into small pieces, discard the tough stalk.
6. Let the glass noodles soak in lukewarm water for 5 minutes and cut them into small pieces with scissors. Strain and set aside, discard the soaking water. Wash and chop the celery leaves for garnish.
7. Strain all solid components of the broth with a fine sieve and discard. Cook the broccoli in 500 g of the chicken broth. Let cool down a little, then puree together finely in the blender. Season the green chicken broth with salt or instant chicken broth and the light soy sauce. Add the rest of the ingredients, except for the cream, to the chicken broth. Warm them up until they simmer. Whip the cream a little frothy.
8. Remove the marinated chicken breast slices from the marinade, dry with paper towel. Heat a medium pan. Add the oil and let it get hot. Fry the chicken breast slices on both sides in portions and distribute them on the serving plates. Pour in the broth with its deposits. Fold in the cream. Sprinkle with the celery leaves.
9. Garnish and serve.