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Chicken Soup

Chicken Soup recipe image
This American soup features Lbs (1 kg) fresh unshucked clams, Cups (1 liter) chicken stock or 1 to 2 chicken stock cubes dissolved in 4 cups, Oil, Tablespoons minced baby leeks or spring onions, Cloves garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Beginner
Calories: 1198.7
Dietary: Gluten-free
Description
This American soup features Lbs (1 kg) fresh unshucked clams, Cups (1 liter) chicken stock or 1 to 2 chicken stock cubes dissolved in 4 cups, Oil, Tablespoons minced baby leeks or spring onions, Cloves garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Lbs (1 kg) fresh unshucked clams
  • 4 Cups (1 liter) chicken stock or 1 to 2 chicken stock cubes dissolved in 4 cups
  • 1 tablespoons Oil
  • 2 Tablespoons minced baby leeks or spring onions
  • 2 Cloves garlic, minced
  • 2 Tablespoons fish sauce
  • 1 teaspoons Dried shrimp paste or be/achan, crumbled (optional)
  • 1 Medium ripe starfruit or 2 large chunks fresh pineapple, thinly sliced
  • 1 Finger-length red chili, deseeded and cut into thin strips
Directions
  1. 1
    Sprigs of coriander leaves (cilantro), to garnish Polygonum leaves (rau ram), to garnish for 2 to 3 minutes, until they are all open. Remove from the heat and set aside to cool. Remove the clams from their shells and set aside. Discard the shells. Strain the stock and return the clear soup to the pot. spring onions and garlic until fragrant, about 1 to 2 minutes. Add the clams and season with the fish sauce and shrimp paste. Remove from the heat. ple slices, mix well and remove from the heat immediately. chili. Serve hot, garnished with coriander (cilantro) and polygonum leaves. Note: This recipe is also ideal for mussels. If available, use the small, green- lipped variety. For many of the fish soups in Vietnam, chicken or pork stock are commonly used. If you prefer, a clear vegetable or fish stock may also be used for this recipe
  2. 2
    Rinse and clean the clams thoroughly in a couple of changes of water.
  3. 3
    Bring the chicken stock to a boil in a stockpot. Add the clams and simmer
  4. 4
    Heat the oil in a wok or skillet over medium heat. Stir-fry the baby leeks or
  5. 5
    Bring the clear soup to a boil. Add the clam mixture and starfruit or pineap-

Nutrition Facts

Amount Per Serving
Calories 1198.7kcal
% Daily Value *
Total Fat 48.7g75%
Saturated Fat 12.0g60%
Cholesterol 377.5mg126%
Sodium 4614.6mg193%
Total Carbohydrate 39.4g14%
Dietary Fiber 10.4g42%
Sugars 11.3g
Protein 137.8g276%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baby, beachan, bowls, chicken, chili, chunks, clam, clams, cloves, crumbled, cubes, cups, cut, deseeded, dissolved, dried, fingerlength, fish, fresh
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-71/