Vietnamese Chicken Soup
Vietnamese Chicken Soup
Ingredients
For the Chicken Stock
- 300 g chicken, drumsticks or breast
- 1 L water
- 1 onion, cut in half
- a few slices ginger
- 1 pinch salt
For the Soup
- 1 cob sweetcorn, kernels cut off
- 1 handful green beans, chopped
- 1 carrot, medium, julienned
- 1 handful shiitake mushrooms, sliced
- 1 handful button mushrooms, sliced
- 2 eggs, beaten
- 2 tablespoons cornstarch, or potato starch
- 100 ml water, to mix with cornstarch
- a splash oil, for sautéing
- 1 onion, small, thinly sliced (or shallots)
- to taste mushroom seasoning
- to taste black pepper
- to taste fresh coriander
Instructions
- 1
In a large pot, add 1 L of water. Place the 300 g of chicken (drumsticks or breast), two halves of an onion, a few slices of ginger, and a pinch of salt into the water. Bring to a boil over medium-high heat and cook the chicken until tender, about 15-20 minutes.
⏱️ 20 min
- 2
While the chicken is cooking, prepare the vegetables. Cut the sweetcorn kernels off the cob. Chop the green beans. Thinly slice one medium carrot into julienne strips. Slice the shiitake mushrooms and button mushrooms.
⏱️ 10 min
- 3
Crack and beat 2 eggs in a bowl. In a separate bowl, mix 2 tablespoons of cornstarch (or potato starch) with about 100 ml of water until smooth. Set both aside.
⏱️ 5 min
- 4
Once the chicken is cooked, remove it from the pot. Shred the cooked chicken meat using two forks or your fingers and set aside.
⏱️ 5 min
- 5
Strain the chicken stock through a fine-mesh sieve to remove the cooked onion, ginger, and any impurities, reserving the clear stock. Discard the solids.
⏱️ 3 min
- 6
In the same pot, add a splash of oil. Sauté the thinly sliced onion (or shallots) over medium heat until fragrant, about 2-3 minutes. Add the sliced shiitake and button mushrooms, along with a pinch of salt, and cook them down until softened, about 5-7 minutes.
⏱️ 10 min
- 7
Add the julienned carrots to the pot and cook briefly for 2-3 minutes. Pour in the strained chicken stock.
⏱️ 3 min
- 8
Season the soup lightly with mushroom seasoning. Add the chopped green beans and sweetcorn kernels.
⏱️ 2 min
- 9
Bring everything in the pot to a boil. Once bubbling, add the shredded chicken back into the soup.
⏱️ 3 min
- 10
Pour in the cornstarch mixture, stirring continuously, to thicken the soup to your desired consistency. Continue stirring for 1-2 minutes until the soup has thickened.
⏱️ 2 min
- 11
Skim off any foam that rises to the surface to keep the soup clear.
⏱️ 1 min
- 12
Once the soup boils again, slowly pour in the beaten eggs while gently stirring the soup in one direction to create delicate egg ribbons.
⏱️ 2 min
- 13
Ladle the hot, comforting Vietnamese chicken soup into bowls.
⏱️ 1 min
- 14
Finish with a sprinkle of black pepper and fresh coriander, to taste, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Chicken Soup
For the Chicken Stock
- 300 g chicken, drumsticks or breast
- 1 L water
- 1 onion, cut in half
- a few slices ginger
- 1 pinch salt
For the Soup
- 1 cob sweetcorn, kernels cut off
- 1 handful green beans, chopped
- 1 carrot, medium, julienned
- 1 handful shiitake mushrooms, sliced
- 1 handful button mushrooms, sliced
- 2 eggs, beaten
- 2 tablespoons cornstarch, or potato starch
- 100 ml water, to mix with cornstarch
- a splash oil, for sautéing
- 1 onion, small, thinly sliced (or shallots)
- to taste mushroom seasoning
- to taste black pepper
- to taste fresh coriander
Instructions
- 1
In a large pot, add 1 L of water. Place the 300 g of chicken (drumsticks or breast), two halves of an onion, a few slices of ginger, and a pinch of salt into the water. Bring to a boil over medium-high heat and cook the chicken until tender, about 15-20 minutes.
⏱️ 20 min - 2
While the chicken is cooking, prepare the vegetables. Cut the sweetcorn kernels off the cob. Chop the green beans. Thinly slice one medium carrot into julienne strips. Slice the shiitake mushrooms and button mushrooms.
⏱️ 10 min - 3
Crack and beat 2 eggs in a bowl. In a separate bowl, mix 2 tablespoons of cornstarch (or potato starch) with about 100 ml of water until smooth. Set both aside.
⏱️ 5 min - 4
Once the chicken is cooked, remove it from the pot. Shred the cooked chicken meat using two forks or your fingers and set aside.
⏱️ 5 min - 5
Strain the chicken stock through a fine-mesh sieve to remove the cooked onion, ginger, and any impurities, reserving the clear stock. Discard the solids.
⏱️ 3 min - 6
In the same pot, add a splash of oil. Sauté the thinly sliced onion (or shallots) over medium heat until fragrant, about 2-3 minutes. Add the sliced shiitake and button mushrooms, along with a pinch of salt, and cook them down until softened, about 5-7 minutes.
⏱️ 10 min - 7
Add the julienned carrots to the pot and cook briefly for 2-3 minutes. Pour in the strained chicken stock.
⏱️ 3 min - 8
Season the soup lightly with mushroom seasoning. Add the chopped green beans and sweetcorn kernels.
⏱️ 2 min - 9
Bring everything in the pot to a boil. Once bubbling, add the shredded chicken back into the soup.
⏱️ 3 min - 10
Pour in the cornstarch mixture, stirring continuously, to thicken the soup to your desired consistency. Continue stirring for 1-2 minutes until the soup has thickened.
⏱️ 2 min - 11
Skim off any foam that rises to the surface to keep the soup clear.
⏱️ 1 min - 12
Once the soup boils again, slowly pour in the beaten eggs while gently stirring the soup in one direction to create delicate egg ribbons.
⏱️ 2 min - 13
Ladle the hot, comforting Vietnamese chicken soup into bowls.
⏱️ 1 min - 14
Finish with a sprinkle of black pepper and fresh coriander, to taste, before serving.
⏱️ 1 min