Description
Black Sesame Chicken Soup is a fragrant and flavorful Asian-inspired dish that combines the nutty aroma of toasted black sesame seeds with the vibrant notes of galangal, lemongrass, and lime. Tender chicken thighs are simmered in an infused broth, creating a comforting soup perfect for any season. This recipe offers a unique twist on classic chicken soup with distinctive Southeast Asian flavors and fresh herbs.
Ingredients
Scale
Soup Base
- 2 tbsp black sesame seeds
- 100g fresh galangal (or root ginger), peeled and sliced
- 1 head of garlic, cloves peeled and lightly bashed
- 1 stalk lemongrass, lightly bashed
- 100g shallots, peeled and halved
- 900ml cold water
- Pinch of salt
Main Ingredients
- 500g skinless chicken thigh fillets, trimmed
- 2 tbsp fish sauce
- 3 tbsp lime juice
Garnish
- Coriander leaves
- Sliced spring onions
- Lime slices or wedges
Instructions
- Toast sesame seeds: Dry toast the black sesame seeds in a frying pan over medium heat for about 1 minute until they start to crackle and release their aroma. Transfer to a mortar and pestle and grind the seeds finely to release their flavor.
- Make broth: Prepare the aromatics by peeling and slicing galangal (or ginger), lightly bashing garlic cloves and lemongrass, and halving the shallots. Place these ingredients in a pan with 900ml cold water and a pinch of salt. Bring to a boil, then simmer gently for 10 minutes. After simmering, turn off the heat and allow the broth to infuse for at least 30 minutes to deepen the flavors.
- Cook chicken: Strain the broth through a fine sieve into another pan, pressing on the aromatics to extract maximum flavor. Bring the strained broth back to a rolling boil. Add the trimmed chicken thigh fillets and reduce the heat to a gentle simmer. Cook the chicken for 8-10 minutes or until fully cooked and tender.
- Add sesame seeds: Gradually sprinkle the roasted, ground black sesame seeds into the hot broth, stirring gently to distribute the nutty flavor evenly throughout the soup.
- Season: Stir in the fish sauce and lime juice carefully, adjusting the amounts to suit your taste preference for saltiness and acidity. This balancing act enhances the soup’s savory and tangy profile.
- Serve: Ladle the hot soup into serving bowls and garnish generously with fresh coriander leaves, sliced spring onions, and lime slices or wedges for added freshness and a burst of color.
Notes
- For a spicier variation, add sliced fresh chili or a dash of chili oil before serving.
- Galangal can be substituted with fresh root ginger but will alter the flavor slightly.
- Use skinless chicken thighs for tender, juicy meat without excess fat.
- Allowing the broth to infuse off heat enhances the aromatic depth of the soup.
- Adjust lime juice and fish sauce to make the soup more or less tangy and salty based on preference.
- This soup can be reheated gently on the stovetop but is best enjoyed fresh.
