Spicy and Savory Chicken Thigh Soup
Super Simple Spicy Chicken Thigh Soup Recipe
A hearty and spicy soup made with tender chicken thigh meat. This recipe is incredibly easy to make and delivers a warming, flavorful broth that’s perfect for any occasion.
Main Ingredients- 1 piece Chicken thigh meat (approx. 200-250g)
- 1 segment Daikon radish (approx. 100g)
- 2 stalks Green onions
- 150g Bean sprouts
Seasoning Ingredients- 5 Tbsp Gochugaru (Korean chili powder)
- 4 Tbsp Cooking oil
- 4 Tbsp Fish sauce
- 5 Tbsp Gochugaru (Korean chili powder)
- 4 Tbsp Cooking oil
- 4 Tbsp Fish sauce
Cooking Instructions
Step 1
First, wash the chicken thigh meat under running water and pat it dry. Then, cut it into bite-sized pieces, about 1-2 cm wide and elongated. This size helps the seasoning penetrate well and provides a pleasant texture when cooked.
Step 2
Peel the daikon radish and slice it into flat pieces about 0.5 cm thick. Wash the green onions thoroughly. You’ll use both the white and green parts. Cut them in half lengthwise, then slice diagonally into 4-5 cm lengths. Slicing the radish and green onions this way will make the broth refreshing and help all the ingredients meld together.
Step 3
In a wide pot, heat 4 tablespoons of cooking oil over low heat. Add 5 tablespoons of gochugaru and stir-fry carefully, ensuring it doesn’t burn. Frying the chili powder in oil enhances its vibrant color and deepens the flavor. Stir-fry for about 30 seconds to 1 minute until fragrant.
Step 4
Add the sliced chicken thigh meat to the fried gochugaru and sauté together. Cook for 1-2 minutes until the chicken is lightly browned on the outside. Then, pour in 2 liters of water, cover the pot, and bring to a rolling boil over high heat. Once the broth starts boiling, reduce the heat to medium and continue to simmer.
Step 5
After the broth begins to boil, simmer for about 25 minutes. You’ll notice a delicious, savory aroma filling your kitchen as the chicken broth develops. Now, add the sliced daikon radish and cook for another 10 minutes, or until the radish becomes translucent. This will add a wonderful freshness to the soup.
Step 6
Once the radish is tender, add the washed bean sprouts. After adding the bean sprouts, stir in 4 tablespoons of fish sauce for an extra layer of umami. You can substitute with soy sauce or fish sauce if you don’t have anchovy fish sauce.
Step 7
Stir everything gently to combine, then cover the pot and simmer for 5 more minutes over medium-low heat. Cook just until the bean sprouts are tender-crisp; overcooking will make them mushy. Finally, taste the soup and adjust the seasoning. If it’s not salty enough, add salt to your preference. You can adjust the amount of salt to suit your taste.
Step 8
If you prefer it spicier, feel free to add an extra 1-2 tablespoons of gochugaru. This step is a must for those who love a truly spicy kick! This finished chicken thigh soup is a perfectly satisfying meal when served with a bowl of rice.
