How to Make Chicken and Mushroom Soup
This recipe for chicken and mushroom soup uses shiitake mushrooms, king oyster mushrooms, enoki mushrooms, and seafood mushrooms. The soup has a mild sweetness from the chicken, a delicate fragrance from the mushrooms, and is enhanced with cilantro and lime leaves. It's a simple, delicious dish with easy-to-find ingredients.
Ingredients
- 800g-1kg free-range chicken
- 700g mixed mushrooms: enoki, king oyster, shiitake, seafood mushrooms
- 1/2 sweet corn
- 1/2 carrot
- 3 shallots, 1 small piece of ginger
- Scallions, cilantro
- 2-3 lime leaves
- Seasonings: fish sauce, MSG, seasoning powder, salt, ground pepper
Ingredient Notes
- For the best chicken and mushroom soup, choose free-range chicken for a firm texture and better flavor.
- You can mix and match mushrooms based on your preferences and what's available.
Instructions
Prepare the Chicken
Rub the chicken with salt and ginger wine to clean and remove any odors, then rinse and let it dry. Cut the chicken into bite-sized pieces.
Marinate the chicken with the following seasonings to enhance flavor:
- 2 teaspoons seasoning powder
- 1/2 teaspoon MSG
- 1 tablespoon fish sauce
- 1/2 teaspoon ground pepper
- 1 tablespoon cooking oil
Prepare the Other Ingredients
Mince some shallots and ginger, adding a little to the chicken marinade for extra flavor.
Peel and slice the carrots into chunks or carve them into flower shapes as desired.
Cut the sweet corn into small sections.
Trim the mushroom stems, then rinse and soak the mushrooms in salted water for 3-4 minutes. Rinse again and drain. Separate enoki mushrooms and cut into 2-3 segments. Slice king oyster mushrooms thinly. Slice shiitake mushrooms or carve stars into the surface for presentation. Other mushrooms can be cut into bite-sized pieces.
Roughly chop the scallions and cilantro. Slice the lime leaves into thin strips.
Cook the Chicken and Mushroom Soup
Heat a little cooking oil in a pot, then sauté the shallots and ginger until fragrant. Add the marinated chicken and stir-fry over medium-high heat until the chicken firms up.
Once the chicken is cooked and firm, pour in enough water to make the soup. For 3-4 servings, use about 1.5 liters of water, or adjust as needed.
When the soup begins to boil, add the corn and reduce the heat to a simmer. Let the soup cook for about 20 minutes to allow the chicken to become tender.
After 20 minutes, add the carrots. Cook for another 2 minutes before adding the mushrooms.
Once the soup comes to a boil again, season with salt, seasoning powder, a pinch of MSG, and fish sauce for a richer flavor. After adjusting the seasoning, continue cooking for 4-5 minutes until the mushrooms are fully cooked.
When the mushrooms are done, add the scallions, cilantro, and lime leaves. Cook for an additional 5-6 seconds, then turn off the heat and serve the soup in a bowl.
This chicken and mushroom soup is best enjoyed hot. The sweetness of the chicken, the mild flavor of the vegetables and mushrooms, and the fragrance of scallions, cilantro, and lime leaves create a refreshing and satisfying dish.
