Cooking this heart-warming soup as a nutritious meal can be as simple as ABC.
- 6 purple carrots (200 g)
- 3 chicken carcasses (450 g)
- 2 chicken breasts (400 g)
- 4 litres water
- 10 g ginger, peeled and lightly smashed
- ½ tsp white peppercorn
- 100 g celery, cut into 6-cm pieces
- 2 potatoes (440 g), cut into thirds
- 1 yellow onion (120 g), sectioned into six pieces
- 2 tomatoes (240 g) sectioned into 6 pieces each
Wash and rinse the carrots thoroughly. Do not peel. Remove root hairs. Set aside.
Remove the skin and any visible fat off the chicken carcasses and chicken breasts.
Blanch the chicken pieces in a pot of boiling water until there is no visible blood.
Drain and rinse the pieces of chicken. Set aside.
Bring four litres of water to a boil. Add ginger and white peppercorn. Add blanched pieces of chicken.
Add celery and bring soup to a boil.
Remove carrot tops. Break carrots into thirds.
Add carrots and potatoes to the soup.
Once soup comes to a boil, turn the heat down to low and simmer for 45 mins. Then add the onion and tomatoes. Boil for 10 mins. Soup is ready to serve.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper