Tangy Chicken Soup with Shirataki Noodles
This soup is comfort food at its best. It’s low in calories but warms the soul and is a delight for the taste buds. The fresh flavor of yuzu and lime leaves adds an extra touch to this otherwise mild soup.
About 1 hour
Chicken & poultry
Ingredients
- 1 kg of chicken thighs on the bone
- 2 bags of shirataki noodles
- 1 tablespoon ginger
- 2 lime leaves
- 2 garlic cloves
- 2 yellow onions
- 10 black peppercorns
- 1 tsp celery salt
- 4 tbsp yuzu juice
- 4 scallions, salt
SERVING
- Crispy chili in oil
- Fresh herbs, such as cilantro, Thai basil, garlic chives, parsley, or thyme.
- 1 kg kycklinglår på ben
- 2 st påsar shirataki nudlar
- 1 msk ingefära
- 2 st limeblad
- 2 st vitlöksklyftor
- 2 st gula lökar
- 10 st korn svartpeppar
- 1 tsk sellerisalt
- 4 msk yuzu juice
- 4 st salladslökar salt
SERVERING
- Crispy chili in oil
- Färsk ört t.ex. koriander, thaibasilika, vitlöksgräs, persilja eller timjan.
Instructions
Cooking Mode
- Place the chicken bones in a pot and fill with water until they are covered. Bring to a boil and skim the surface with a spoon to get a clear broth.
- Add ginger, lime leaves, garlic, onion, black pepper, and salt to taste. Cook until the meat begins to fall off the bones. Remove the chicken bones and let the broth simmer for another 10 minutes.
- Add celery salt, yuzu juice, and green onions to the broth. Taste it and adjust with more salt or yuzu juice if needed.
- Cook the noodles according to the package directions and divide them among 4 bowls.
- Remove the meat from the chicken bones and place it on top of the noodles.
- Pour the broth over the noodles and drizzle chili oil on top.
- Garnish with your favorite herb, such as cilantro, garlic chives, Thai basil, or thyme.
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