Traditional Thai tom yum, Vietnamese pho, Chinese soups, and Japanese ramen all use chicken broth as a base, each featuring characteristic vegetables and local spices. In this version, we use mushrooms instead of noodles and add green peas and red bell pepper, along with chicken, garlic, and cilantro.
Ingredients: low-fat chicken broth – 1.5 liters; chicken breast – 300 grams; green peas – 150 grams; mushrooms – 100 grams; bell pepper – 1 piece; soy sauce – 50 grams; ginger – 10 grams; cornstarch – 3 tablespoons; lemon juice – 2 tablespoons; sugar – 1 tablespoon; cilantro – to taste; sesame oil – ½ tablespoon; chili sauce – ¼ teaspoon.
Add minced fresh ginger, chili sauce, soy sauce, sugar, and lemon juice to the chicken broth. Bring the broth to a boil, then simmer for five minutes.
Coat small pieces of chicken in cornstarch. Add them to the broth along with the sliced mushrooms. Cook for 15 minutes.
Remove the pot from the heat. Add the green peas, julienned bell pepper, and chopped cilantro.
Let the soup sit for a few minutes to allow the flavors to balance. Finally, pour in the sesame oil—this delicate oil doesn’t tolerate high temperatures.
Life Hacks
– Sesame oil isn’t recommended for frying; it smokes quickly, around 210 °C. Mix sesame oil with olive oil (5–20% sesame oil) when frying to add antioxidants and reduce the risk of harmful oxidation products forming at high heat.
– When choosing sesame oil, opt for higher-quality, unrefined varieties; these contain the most nutrients. The product’s color should be uniform—any inconsistency may indicate impurities.
– Look for labels that say natural, organic, 100% pure, cold-pressed, or virgin oil.
– After opening, store sesame oil in the refrigerator for three to six months. Under direct sunlight and heat, it can go rancid in less than two months.
– Do not store sesame oil in plastic or metal containers, as these materials can react with it. Store sesame oil in a dark glass bottle or jar.
Photo: Unsplash
