1 tsp vegetable oil
6 chicken thigh fillets
1 onion, sliced
4 garlic cloves, finely chopped
1 Tbsp finely grated ginger
2 carrots, cut into bite-sized pieces
6 cups chicken stock
500g (1 lb) cabbage kimchi (use the juice and the cabbage)
2 Tbsp gochujang*
2 Tbsp soy sauce
300g medium-firm tofu, cut into 2cm cubes
2 tsp sesame oil
finely sliced spring onion to serve
Heat the vegetable oil in a large heavy-based saucepan over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side. Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.
Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce. Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.
Season the soup to taste with extra salt if needed. Gently stir through the tofu and simmer for 2 minutes to warm through the tofu. Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.
- Kimchi is a spicy and sour fermented Korean side dish often made from cabbage. Find it in the fridge section of Asian grocery stores.
- Gochujang is a Korean chilli paste available from Asian grocery stores. If unavailable simply leave it out of the recipe and add a teaspoon of sweet paprika for added colour and chilli flakes for additional spice.
TIPS & TRICKS:
- The kimchi, kimchi juice and gochujang are all spicy ingredients. To make a milder soup reduce the quantities of these.
- This soup freezes well. If making the soup to freeze, leave out the tofu and add it in once the soup it is defrosted and ready to serve.
- You can load up this soup with extra vegetables like potatoes, pumpkin, spinach and green beans.