Asian-style broth with a plethora of spices, with the addition of meatballs and pak choi cabbage – tastes great and warms you up perfectly!
Ingredients
- Star Anise – 2
- Onions – 2
- Red Chili Peppers – 2
- Cloves – 5
- Fresh Lovage – 20 g
- Carrots – 2
- Soy Sauce – 50 ml
- Salt – 1 pinch
- Chicken Thighs –
- Water – 3 l
- Oyster Sauce – 2 tablesoons
- Lemongrass – 20 g
- Snow Peas – 150 g
- Garlic Cloves – 2
- Cinnamon Stick – 6 g
- Ground Cardamom – 1 pinch
Meatballs
- Egg – 1
- Canola Oil – 4 tablespoons
- Soy Sauce – 50 ml
- Chopped Spring Onion – 24 g
- Sesame Oil – 1 tablespoon
- Ground Turkey Meat – 500 g
- White Sesame Seeds – 1 tablespoon
Caramelized cabbage
- Agave Syrup – 3 tablespoons
- Pak Choi Cabbages – 4
Decoration
- Lime – 1
- White Sesame Seeds – 2 tablespoons
Preparation
Wash the chicken thighs, pat them dry, then rub them with oyster sauce and chopped garlic cloves. Place the thighs in a baking dish along with sliced onions. Put them in an oven preheated to 180°C and bake for 30 minutes. Transfer the baked thighs to a pot, cover with water. Add all the spices and soy sauce. Bring to a boil and simmer for 30 minutes over medium heat. After this time, add carrots cut into sticks, chili peppers sliced into rings, and snow peas. Cook for another 10 minutes. Season the broth with salt to taste.
Mix the meat with roasted sesame seeds, soy sauce, chopped spring onions, and egg. Shape small balls from the mixture. Heat sesame oil mixed with canola oil in a pan and fry the meatballs for about 2 minutes over low heat. Place the fried meatballs in the broth and simmer for about 10 minutes over low heat.
Remove the outer leaves from the cabbage and set aside, then cut the center into strips. Pour agave syrup into a hot pan and add chopped cabbage. Caramelize.
Place cabbage leaves on the bottom of bowls. Pour the broth with meatballs over them. Drizzle the soup with lime juice, sprinkle with sesame seeds, and arrange caramelized cabbage on top.
