Does anyone remember a rec for thai / asian inspired chicken soup? I thought Meryl posted
- Thread starter barb_b
- Start date
Here's the soup and it's definitely a keeper. Very adaptable to whatever is in the frig. Don't
skip the cornstarch step with the chicken. For some reason, it protects the meat from getting tender and it thickens the broth slightly.
You can adjust this recipe in ANY direction and it still works.
I usually add udon or soba noodles, coconut milk, fresh lime juice and cilantro.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96151
skip the cornstarch step with the chicken. For some reason, it protects the meat from getting tender and it thickens the broth slightly.
You can adjust this recipe in ANY direction and it still works.
I usually add udon or soba noodles, coconut milk, fresh lime juice and cilantro.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96151
Here's the one I posted - a few people here tried it and loved it: Asian Chicken and Coconut soup
ASIAN CHICKEN AND COCONUT SOUP
1 tbsp canola oil
1/2 lb boneless skinless chicken breasts, cut into small cubes (original recipe cuts chicken crosswise into thin strips)
1 small onion, diced
1 large garlic clove, minced
1 cup diced carrots
1/2 tsp roasted chili paste (original recipe uses 1/2 tsp chili powder)
12 medium shitake mushrooms, sliced
3 cups chicken stock
1 lime, juice and finely chopped zest
4 tbsp fish sauce
1 tsp fresh ginger, minced
1 14 oz can coconut milk
1 cup cooked brown rice
Garnish: Fresh cilantro, chopped
DIRECTIONS:
Add oil to a large soup pot and add chicken and brown briefly, 2-3 minutes. Remove and cover with foil until ready to use. To the hot pan, add the onion, garlic, carrots, chili paste and shitake mushrooms. Saute over medium heat until soft, about 6-7 minutes.
Add the stock, lime zest and juice, fish sauce, and ginger and simmer for 5 minutes or so. Add the coconut milk and chicken. Simmer for about 4-5 more minutes.
To serve, add about 1/4 cup of cooked rice to each bowl and ladle the hot soup over the rice. Garnish with cilantro.
This will serve about 4-5 bowls so there will be leftovers...
posted at:
http://www.jemangelaville.com/2008/04/20/great-for-cold-rainy-weather-asian-chicken-coconut-soup/
Adapted from Shoalwater restaurant (http://www.shoalwater.com/pages/recipes/asian.html)
http://www.jemangelaville.com/2008/04/20/great-for-cold-rainy-weather-asian-chicken-coconut-soup/
ASIAN CHICKEN AND COCONUT SOUP
1 tbsp canola oil
1/2 lb boneless skinless chicken breasts, cut into small cubes (original recipe cuts chicken crosswise into thin strips)
1 small onion, diced
1 large garlic clove, minced
1 cup diced carrots
1/2 tsp roasted chili paste (original recipe uses 1/2 tsp chili powder)
12 medium shitake mushrooms, sliced
3 cups chicken stock
1 lime, juice and finely chopped zest
4 tbsp fish sauce
1 tsp fresh ginger, minced
1 14 oz can coconut milk
1 cup cooked brown rice
Garnish: Fresh cilantro, chopped
DIRECTIONS:
Add oil to a large soup pot and add chicken and brown briefly, 2-3 minutes. Remove and cover with foil until ready to use. To the hot pan, add the onion, garlic, carrots, chili paste and shitake mushrooms. Saute over medium heat until soft, about 6-7 minutes.
Add the stock, lime zest and juice, fish sauce, and ginger and simmer for 5 minutes or so. Add the coconut milk and chicken. Simmer for about 4-5 more minutes.
To serve, add about 1/4 cup of cooked rice to each bowl and ladle the hot soup over the rice. Garnish with cilantro.
This will serve about 4-5 bowls so there will be leftovers...
posted at:
http://www.jemangelaville.com/2008/04/20/great-for-cold-rainy-weather-asian-chicken-coconut-soup/
Adapted from Shoalwater restaurant (http://www.shoalwater.com/pages/recipes/asian.html)
http://www.jemangelaville.com/2008/04/20/great-for-cold-rainy-weather-asian-chicken-coconut-soup/
heather_in_sf
Well-known member
Traca, I just shared this with my friend Anna who's entire house now has the flu,
and she asked me to say Thank You Traca!
They didn't like the red pepper for some reason, but they added carrot, water chestnuts and celery. They also added galangal because they had some and really wanted that ginger kick while sick.
She's going to try it again tomorrow and said something about lemongrass. That sounds good to me too!
and she asked me to say Thank You Traca!
They didn't like the red pepper for some reason, but they added carrot, water chestnuts and celery. They also added galangal because they had some and really wanted that ginger kick while sick.
She's going to try it again tomorrow and said something about lemongrass. That sounds good to me too!