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)
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
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.
Since being pregnant, I’ve had to simplify my cooking…but sometimes, it’s the simple cooking that produces the most awesome meals. This meal seriously only took about twenty minutes to make and I can’t stress how good it is if you can make it with some homemade basic chicken stock.
Curry Udon with Ribeye
Source: Lo Huynh (2 servings)
2 tablespoons vegetable oil
1 each small yellow onion, julienned
¼ lb. beef sliced ribeye
4 cups chicken stock, preferably homemade (recipe follows for homemade basic chicken stock)
1.4 ounces Japanese curry roux (basically 2 pieces/cubes/blocks)
2 packages frozen udon noodles (about 8.8 ounces per package)
1 tablespoon scallions, finely chopped
1. In a medium-sized, heavy stockpot, add 1 tablespoon vegetable oil. Once the oil is heated, add the julienned yellow onions and saute until it is fragrant and slightly caramelized. This should take about ten minutes.
2. Add the thinly sliced ribeye and cook the meat until it is fully cooked.
3. Add the homemade chicken stock and bring to a boil.
4. Skim the scum if necessary.
5. Add the Japanese roux and cook for another five minutes, or until the roux is fully dissolved. Season the soup with salt and pepper if necessary.
6. Bring the soup to a boil and add the two packages of frozen udon noodles. Cook until the noodles break apart and nice and chewy.
7. Serve the curry udon in two bowls and garnish with the chopped scallions.
Basic Chicken Stock
Source: Lo Huynh (1 gallon)
3 each chicken carcasses
18 cups water
1 large yellow onion, cut in half
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional
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.