Clear Chicken Leg Soup with Tomatoes and Potatoes with Oriental Herbs and Fresh Ginger

Ingredients:

Meat and broth base:

• Chicken leg (whole, with skin) – 1000 g
• Water – 4000 g
• Salt – 18 g
• Allspice – 2 g
• Bay leaf – 2 g
• Black pepper, whole – 3 g

Vegetables:

• Carrots – 150 g
• Parsley root – 100 g
• Celery – 80 g
• Leek (white part) – 60 g
• Onions – 80 g
• Fresh, ripe tomato – 300 g
• Potatoes – 400 g

Oriental Spices:

• Fresh ginger – 20 g
• Ground coriander – 2 g
• Ground cumin – 1.5 g
• Turmeric – 1 g
• Fresh lemongrass – chopped – 3 g
• Kaffir leaves – 1 g
• Light soy sauce – 15 g
• Lime juice – 10 g

Herbs fresh to finish:

• Fresh coriander – 10 g
• Chives – 10 g

Method of preparation:

Rinse chicken legs thoroughly, pour cold water and bring slowly to a boil. Skim off the scum. Add salt, allspice, bay leaf and pepper grains. Cook over very low heat for about 60-70 minutes, until the stock becomes transparent and aromatic.

Once the meat is cooked, remove it, and strain the broth through a thick sieve or cloth to obtain clear liquid.

Clean carrots, parsley, celery, leek and onion, cut into cubes or thin slices. Add to the strained broth and cook for about 15 minutes.

Scald and peel the tomatoes, and cut them into cubes. Peel the potatoes and cut them into small cubes. Peel and finely chop or grate the ginger. Add everything to the soup along with oriental spices: coriander, cumin, turmeric, lemongrass, kaffir leaves and soy sauce. Cook for another 15-20 minutes, until the potatoes are tender.

Finally, add lime juice, if necessary, and season with salt and freshly ground pepper to taste.

Serve the soup hot, sprinkled with fresh cilantro and chives.

Serve the soup with a cooked chicken leg.