Recipe Name: Spicy Chicken Soup with Carrots

Introduction: This Spicy Chicken Soup with Carrots is a warm and comforting dish packed with rich flavors and a touch of spice. With tender chicken breast, flavorful ginger garlic paste, and a combination of chili sauce, soy sauce, and ketchup, it offers the perfect balance of savory and spicy. The addition of an egg and corn flour slurry thickens the broth, giving it a slightly creamy texture, while cubed carrots add a hint of natural sweetness. This soup is perfect for a chilly day or when you’re craving something hearty and satisfying. Plus, it’s an easy one-pot meal, perfect for quick dinners or as a nutritious starter.

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Ingredients:

• Chicken breast – 250 g
• Water – 4 cups
• Salt – to taste
• Ginger garlic paste – 1 tsp
• Pepper powder – to taste
• Cubed carrot – 1/3 cup

For the Soup Base:

• Chili sauce – 2 tsp
• Soy sauce – 2 tsp
• Tomato ketchup – 1 tbsp
• Egg – 1
• Corn flour – 2-3 tbsp
• Water – 1/3 cup

Garnishes and Extras:

• Chopped spring onion – for garnish
• Ajinomoto (tasting salt) – optional, a pinch
• Lemon juice – to taste

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Step-by-Step Instructions:

Step 1: Preparing the Chicken Broth

1. Boil the Chicken: In a large pot, add 4 cups of water, chicken breast, a pinch of salt, ginger garlic paste, and pepper powder. Bring it to a boil and cook the chicken for about 15-20 minutes, or until the chicken is tender.
2. Remove and Shred: Once cooked, remove the chicken from the pot and shred it into bite-sized pieces. Set it aside.

Step 2: Prepare the Soup Base

1. Cooking Carrots: In the same broth, add the cubed carrots and let them cook for about 5-7 minutes until they are tender but still slightly crisp.
2. Add the Sauces: Stir in the chili sauce, soy sauce, and tomato ketchup. Mix well, allowing the flavors to blend together.
3. Corn Flour Slurry: In a small bowl, mix corn flour and 1/3 cup of water to form a smooth slurry. Gradually pour this mixture into the soup, stirring constantly to avoid lumps. This will thicken the soup slightly.
4. Egg Addition: Beat the egg in a bowl, then slowly drizzle it into the soup while stirring continuously. This creates silky egg ribbons in the broth.

Step 3: Final Touches

1. Season and Simmer: Add more salt and pepper to taste, and simmer for another 3-5 minutes.
2. Garnish: Stir in the chopped spring onions, a pinch of Ajinomoto (optional), and a splash of lemon juice to brighten the flavors.
3. Return Chicken: Add the shredded chicken back into the pot and give it a final stir. Allow the soup to simmer for another 2-3 minutes.

Step 4: Serve

1. Ladle the soup into bowls and serve hot, garnished with extra spring onions and a squeeze of lemon juice for an extra kick.

Cooking Tips:

• Adjust the Spices: You can adjust the level of spiciness by increasing or decreasing the amount of chili sauce or adding red chili flakes if you prefer more heat.
• Add Vegetables: For a more nutritious soup, you can add additional vegetables like bell peppers, celery, or baby spinach.
• Make it Creamier: If you want a creamier soup, you can add a splash of coconut milk or heavy cream at the end.
• Thicker Consistency: To make the soup even thicker, you can add an extra tablespoon of corn flour mixed with water.
• Skip Ajinomoto: If you prefer to avoid Ajinomoto (tasting salt), you can skip it without compromising much on flavor. Adjust the salt and lemon juice instead.

Storage:

• Refrigeration: This soup stores well in the refrigerator for up to 3 days. Allow it to cool completely, then transfer to an airtight container.
• Freezing: If you want to store the soup for longer, it can be frozen for up to 3 months. Make sure to freeze it in portions for easier thawing. Defrost in the refrigerator overnight before reheating.
• Reheating: To reheat, simply warm the soup over medium heat in a pot. You may need to add a little water if the soup has thickened too much after cooling.

Nutritional Facts (Per Serving, Approximate):

• Calories: 250 kcal
• Carbohydrates: 12g
• Protein: 22g
• Fat: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 800mg
• Vitamin A: 2500 IU (from the carrots)
• Calcium: 50mg
• Iron: 2mg

FAQs:

1. Can I make this soup spicier?
Yes! To make the soup spicier, you can add extra chili sauce or even some freshly chopped chili peppers. Adjust to your spice preference.

2. Can I substitute the chicken breast with another protein?
Absolutely. You can use other proteins like shredded turkey, tofu, or even shrimp for a different flavor profile.

3. Is there a vegetarian option for this soup?
To make a vegetarian version, simply replace the chicken with tofu or mushrooms. Use vegetable broth instead of water for enhanced flavor.

4. How do I make the soup gluten-free?
The soup is almost naturally gluten-free, but ensure that the soy sauce you use is labeled gluten-free, and check any packaged ingredients for traces of gluten.

5. Can I make this soup ahead of time?
Yes! This soup can be made a day in advance. The flavors meld together even more after resting overnight in the fridge. Just reheat it before serving.