THAI CHICKEN COCONUT SOUP

This soup is sooo simple to make but incredibly tasty. I really hope you try it out!

THAICHICKENSOUP

Thai Chicken Coconut Soup

Source: Lo Huynh (4 servings)

Ingredients:
4 cups chicken stock
1 each chicken breast, cut into bite-size pieces
15 ounces canned straw mushrooms, rinsed and drained
1 stalk fresh lemongrass, smashed
1 each bird’s eye chili
1 (2-inch) piece fresh galangal, sliced thinly crosswise
3 each fresh kaffir lime leaves, hand torn
1 cup unsweetened coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
3 each limes, juiced
3 tablespoons fresh cilantro, rough chopped

Directions:
1. In a stockpot, put the chicken stock, lemongrass, kaffir limes leaves, bird’s eye chili, and galangal and bring to a boil. Lower the heat to medium-low and gently simmer for 10 minutes to let the spices infuse the broth.
2. Add the chicken, coconut milk, fish sauce, brown sugar, straw mushrooms, and lime juice and simmer over medium heat for about five minutes or until the chicken is fully cooked.
3. Re-season with more fish sauce and lime juice if necessary.
4. Garnish with the chopped cilantro.

CHINESE CHICKEN AND SWEET WHITE CORN EGG DROP SOUP

This is a simple soup that will go fabulously with a multi-course Chinese family style meal!

chinesechickencorneggdrop

Chinese Chicken and Sweet White Corn Egg Drop Soup

Source: Lo Huynh (4 servings)

Ingredients:
4 cups chicken broth
1 cup cooked chicken, diced into 1/2″ cubes
1 cup sweet white corn
1 tablespoon Chinese cooking wine
tt kosher salt
tt white pepper
2 tablespoon corn starch, mixed with 3 tablespoons cold water
1 each egg, lightly beaten
1 teaspoon sesame oil

Garnish:
2 stalks scallions, thinly sliced

Directions:
1. In a pot, add the chicken broth, diced chicken, sweet white corn, Chinese cooking wine and bring to a boil.
2. Add the corn starch mixed with water and stir until the broth thickens.
3. Season the soup with kosher salt if necessary.
4. Using a fork, stir in the beaten egg to the soup. Keep stirring until the egg is cooked through and become little strands in the soup.
5. Add the sesame oil and some white pepper if desired.
6. Serve in bowls garnished with the chopped scallions.

RIBEYE SUKIYAKI

Make this Ribeye Sukiyaki for your next meal. I promise, it’s really good!

sukiyaki

Ribeye Sukiyaki

Source: Lo Huynh (4 servings)

Ingredients:
1 tablespoon vegetable oil
1 lb. ribeye beef, thinly sliced
1.32 ounces bean thread noodles
8 each shitake mushrooms, stems removed
2 stalks scallions, cut into 2″ pieces
8 ounces firm tofu, cut into 2″ cubes
8 ounces enoki mushrooms, ends trimmed
8 ounces king oyster mushrooms, quartered
1/2 each yellow onion, julienned
1/4 each napa cabbage, cut into 2″ pieces

Japanese steamed rice

Sukiyaki Sauce:
5 tablespoons soy sauce
2 tablespoons mirin
3 tablespoons granulated sugar
1 cup water

Directions:
1. Arrange the mushrooms, tofu, scallions, and Napa cabbage on a platter.
2. Mix the sukiyaki sauce ingredients together and set aside.
3. In a small round pot, heat 1 tablespoon of vegetable oil. Add the ribeye and cook until the beef is fully cooked. Add the sukiyaki sauce to the pot and bring the sauce to a boil.
4. Place the pot on an electric pan on a table and add the other ingredients and let the ingredients simmer until it is cooked.
5. Serve with Japanese steamed rice.

BASIC CHICKEN STOCK

When I need a chicken stock that doesn’t taste too Asian or Americanized, I like to make this stock. It’s versatile cause I can use it for whatever recipes that call for chicken stock and making your own homemade stock just has a deeper flavor profile than the canned or boxed stuff. If I’m not using the stock immediately, I like to freeze them in quart sized deli cups and just run them under some hot water to release them from the deli cups before I use them in my recipes.

Basic Chicken Stock

Source: Lo Huynh (1 gallon)

Ingredients:
3 each chicken carcasses
18 cups water
1 large yellow onion, cut in half
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

Directions:
1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.

MISO UDON NOODLE SOUP

Miso Udon

Since being potentially pregnant, I’ve begun to lack the energy to cook meals that take me more than 15 minutes to complete. Anyway, I hope you like this simple to make miso udon noodle soup.

Miso Udon Noodle Soup

Source: Lo Huynh (2 servings)

Ingredients:

Broth:
1 quart homemade Asian chicken stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon mirin
1 tablespoon white miso

Other:
2 8.8 ounces frozen udon noodles
4 pieces seasoned fried bean curd
2 ounces white kamaboko {steamed fish cake}, cut into 1/4″ half moons
4 ounces enoki mushrooms, ends trimmed off and rinsed
1 each baby bok choy, end trimmed and washed

Garnish:
1 stalk scallions, chopped
1 teaspoon roasted white sesame seeds
1 each large egg, hard boiled and cut in half

Directions:
1. In a pot, add the chicken stock, soy sauce, sesame oil, and mirin. Bring to a boil.
2. Add the fish cake, bean curd, enoki mushrooms, bok choy, and frozen udon noodles. Cook for about a minute or two or until the udon noodles are separated and hot. Remove the noodles from the broth so it doesn’t overcook and divide into two bowls.
3. Add the miso to the broth. Once the broth is on the verge of boiling again, turn off heat.
4. Pour the soup over the cooked udon noodles and garnish with the hard boiled egg, scallions, and a sprinkling of sesame seeds.

CHINESE SPARE RIBS AND BUTTERNUT SQUASH SOUP

I had some leftover butternut squash so I decided to make this soup. I like to roast my butternut squash first because it caramelizes and adds an additional sweetness to the soup. If you don’t want to use roasted butternut squash, feel free to replace that with turnips, daikon, napa cabbage, spinach, or whatever vegetables you’d like. Although if you want to use turnips or daikon, make sure to cook that for an hour along with the spare ribs.

Chinese Spare Ribs and Butternut Squash Soup

Source: Lo Huynh (2 servings)

Ingredients:
½ pound spare ribs
1 pound butternut squash, seeds removed
4 cups water
1 teaspoon chicken bouillon
1 inch fresh ginger, peeled
½ teaspoon kosher salt

Garnish:
1 teaspoon scallions, chopped
1 teaspoon cilantro , chopped

Directions:
1. Roast the butternut squash in a 400 degree Fahrenheit oven for 30 minutes, or until tender. Let cool and then peel and cut into 1-inch cubes. Set aside.
2. For the spare ribs, cover with water in a pot. Bring to a boil. Throw away this water and clean the spare ribs by washing the spareribs with cold water.
3. Place the clean spare ribs in a clean pot and add 4 cups of water, along with the chicken bouillon, ginger, and salt.
4. Cook on low heat for one hour.
5. Add the roasted butternut squash and let this simmer for another twenty minutes.
6. Garnish with scallions and cilantro.
7. Serve with steamed white rice, if desired.

HOMEMADE CHICKEN STOCK

Whenever I have some time, I like to make my own chicken stock. It obviously tastes so much better than the canned stuff and I like knowing exactly what goes into my broth. I like to add sugar when I make my stock but feel free to leave it out. The broth is pretty flavorful on it’s own. You can also get away with cooking this broth for two hours but I prefer to cook it for as long as I can, so I tend to let it simmer for about four hours.

Homemade Chicken Stock

Source: Lo Huynh (1 gallon)

Ingredients:
3 each chicken carcasses
18 cups water
2 celery ribs, cut into chunks
2 carrots, peeled and cut into chunks
1 large yellow onion, cut in half
2 bay leaves
6 whole black peppercorns
8 cloves garlic, peeled
1/2 bunch fresh thyme
1/2 bunch parsley stems
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

Directions:
1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.

ASIAN CHICKEN STOCK

Whenever I have some time, I like to make my own asian style chicken stock. It obviously tastes so much better than the canned stuff and I like knowing exactly what goes into my broth. This is a great base for your asian style soups and stir fry sauces. I like to add sugar when I make my stock but feel free to leave it out. The broth is pretty flavorful on it’s own. You can also get away with cooking this broth for two hours but I prefer to cook it for as long as I can, so I tend to let it simmer for about four hours.

These are the aromatics for the stock.

Throw the aromatics with the chicken carcasses into a big stock pot.

Bring the stock to a boil and scum will appear.

Remove the scum with a skimmer.

Let the stock simmer over low heat for four hours and semi cover with a lid.

After four hours, you get rewarded with some liquid gold. Or at least, this is my liquid gold.

Strain the stock, cool, and store into containers of your choice. I like using different size containers such as these deli cups and store them in ice cube trays for when I just need a little bit of chicken stock for a quick stir fry.

Asian Chicken Stock

Source: Lo Huynh (1 gallon)

Ingredients:
3 each chicken carcasses
18 cups water
3 inch each fresh ginger, peeled and cut into 1 inch pieces
1 large yellow onion, cut in half
8 cloves garlic, peeled
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

Directions:
1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.