Basic Chinese Chicken Soup Stock (Soup Base)

This is a variation on a restaurant-styled spinach soup I had at a Chinese restaurant. In their version, the spinach was less dense and more coarse and it was called a “gung” in Cantonese – meaning a thick stew type of soup. I wanted something lighter, healthier for the kids and lighter on the corn starch, so kind of made this up. It turned out to be delicious and the water chestnuts added a refreshing and crunchy texture that I loved! For the vegetarian version, use vegetable broth instead.

Soup Name: Spinach and Water Chestnuts in Chicken Broth

Traditional Chinese Name:  菠菜馬蹄雞湯 (bō cài tāng mǎ tí jī tāng)

Spinach and Water Chestnuts in Chicken Broth

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: LadyTong

Recipe type: Chinese Soup

Cuisine: Chinese Soup

Serves: 6

Ingredients

• 3 cloves of fresh garlic, finely diced
• ½ fresh white onion, finely chopped
• 6 bunches of fresh spinach, chopped
• 2 cups of chicken broth
• 2 cups of water
• 10 fresh water chestnuts, peeled

Instructions

1. Finely chop both onions and garlic
2. In your soup pot, add a teaspoon of cooking oil and fry garlic and onions until the onions are caramelized
3. Throw in the chopped spinach and cook for another 5 minutes while continuously stirring
4. Add in chicken broth and water
5. Boil on medium for another 10 minutes (or until boiling)
6. Remove from heat and using a hand blender, blend the soup until it runs smooth
7. In a pot of hot water, boil the peeled water chestnuts for 5 minutes
8. When ready, remove and finely chop the water chesnuts
9. Sprinkle the water chestnuts on top of the soup and serve!

Notes

Any Benefits
This soup is extremely high in iron, calcium and antioxidants (that help kill free radicals and slow down the sign of aging).
It's suitable for the whole family.
It's an easy and quick soup that you can whip up in less than half an hour.

Any Precautions
Be sure to thoroughly wash the Spinach.
Not recommended for those with gout to take in large portions as Spinach contributes to gout.

3.2.2298

Cooked garlic, onions and spinach in preparation for blending