Description
This soothing Black Sesame Chicken Soup combines fragrant Southeast Asian aromatics with the nutty flavor of toasted black sesame seeds. Tender chicken thigh fillets simmer in a delicate broth infused with galangal, lemongrass, garlic, and shallots, then brightened with fresh lime juice and fish sauce. Garnished with coriander, spring onions, and lime wedges, this comforting soup offers a perfect balance of savory, citrusy, and slightly nutty flavors, ideal for a light, nutritious meal.
Ingredients
Scale
Soup Base
- 2 tbsp black sesame seeds
- 100g fresh galangal (or root ginger)
- 1 head of garlic, cloves peeled
- 1 stalk lemongrass
- 100g shallots, peeled
- 900ml cold water
- Pinch of salt
Chicken and Seasoning
- 500g skinless chicken thigh fillets, trimmed
- 2 tbsp fish sauce
- 3 tbsp lime juice
Garnishes
- 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 1 minute or until they start to crackle, releasing their fragrant aroma. Be careful not to burn them to maintain their nutty flavor.
- Grind sesame seeds: Transfer the toasted seeds to a pestle and mortar and grind finely to maximize their flavor infusion in the soup.
- Prepare aromatics: Peel and slice the galangal or root ginger. Lightly bash the garlic cloves and lemongrass stalk to release their essential oils. Halve the peeled shallots for even flavor extraction.
- Make broth: Place the prepared aromatics into a pot with 900ml of cold water and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and let simmer gently for 10 minutes to extract flavors.
- Infuse broth: Turn off the heat and leave the broth to infuse with the aromatics for at least 30 minutes, allowing the flavors to fully develop.
- Strain broth: Strain the broth through a fine sieve into another pot, pressing down on the aromatics to extract as much flavor as possible. Discard the solids.
- Cook chicken: Bring the strained broth back to a rolling boil. Add the trimmed chicken thigh fillets and simmer gently for 8-10 minutes until the chicken is fully cooked and tender.
- Add black sesame: Gradually sprinkle the roasted and ground black sesame seeds into the simmering broth, stirring gently to incorporate their nutty flavor throughout the soup.
- Season soup: Stir in fish sauce and lime juice to taste, balancing the salty umami and fresh acidity to your preference.
- Serve: Ladle the hot soup into bowls. Garnish with fresh coriander leaves, sliced spring onions, and lime wedges for added brightness and texture. Serve immediately.
Notes
- To maintain the bold black sesame flavor, toast seeds just until crackling begins—over-toasting can create bitterness.
- If fresh galangal is not available, substitute with fresh root ginger, though flavor may vary slightly.
- Adjust fish sauce and lime juice quantities carefully to achieve your preferred balance of saltiness and acidity.
- Chicken thighs are preferred for tenderness; however, chicken breasts can be used for a leaner soup, though the texture may differ.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid toughening the chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southeast Asian
