You will need:
- Chicken thighs (6 pieces – skinless/boneless)
- Daikon root (spiralized)
- Onions (2 medium – spiralized)
- Garlic (5 cloves – minced)
- Green bell peppers (3)
- Serrano peppers (2)
- Black pepper powder
- Cayenne powder
- Ginger paste (1 tsp)
- Soy sauce (3 tbsp)
- Canola oil (1 tbsp)
- Heat canola oil and add onions. Sauté until translucent.
- Add green bell peppers and Serrano peppers. Continue to sauté in medium to high heat for about 10 minutes.
- Add minced garlic, ginger paste, cayenne powder, black pepper powder and soy sauce. Mix and let cook for 5 minutes.
- Cut chicken thighs into bite-size pieces. Add to veggies and mix. Cover the pan and let the chicken cook for 15 minutes while stirring occasionally.
- On a separate fry pan, toss the spiralized daikon in some olive oil, pepper and a pinch of salt. Since my noodles are almost as thin as angel hair pasta noodles, I am able to cook my daikon noodles in as little as 10 minutes.
- Add the noodles to the chicken soup. stir and let simmer for another 5-10 minutes. Depending on your preference in the consistency of the soup, you can cover or uncover. I let the soup simmer uncovered to give me a slightly thicker soup.
Tip: Daikon, when raw, has a distinct smell of which I am personally not a fan. Hence sautéing it separately and then adding it to the chicken soup helped take away some of the raw smell as well as letting it simmer in the chicken soup for a couple minutes.
Serve this spicy soup hot.. Perfect for those cold winter nights. It is also a delicious remedy to clear up those sinuses.
And stay beautiful from within..
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