This soup is sooo simple to make but incredibly tasty. I really hope you try it out! 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
This is a simple soup that will go fabulously with a multi-course Chinese family style meal! 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
Make this Ribeye Sukiyaki for your next meal. I promise, it’s really good! 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
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
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
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,
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.
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