Perfect Thai Chicken Soup Stock |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I love a really good Thai soup and after many years experimenting I've finally landed on a Thai Chicken Soup Stock that I absolutely love. It's delicious with just the broth or add sliced chicken (or duck) breasts and some wide rice noodles to make it a full meal. Ingredients:
2 medium onions |
1 inch gingerroot |
1 whole chicken |
8 cups chicken stock |
4 star anise |
9 peppercorns |
1 ounce nuoc mam fish sauce |
2 tablespoons sugar |
2 medium shallots |
1 stalk lemongrass |
1/2 cup fresh cilantro |
2 tablespoons fresh sage |
1 red chile |
1/2 cup green onion |
Directions:
1. Slice 3 inch section of ginger root lengthwise and quarter 1 onion. Place into hot pan or on grill and cook until blackened.
2. In large pot combine Chicken Stock, Blackened Onion and Ginger, Star Anise, Peppercorns, Nuoc Mam, Sugar, 1 Shallot halved, Lemon Grass crushed, and the Whole Chicken with skin and breast meat removed (you can use that later broiled and sliced to add to soup).
3. Bring to a boil and reduce heat to simmer covered for about 50 minutes.
4. Strain broth through a sieve or cheesecloth and return clear broth to pan.
5. Add 1/2 cup minced Onions, 1/2 cup chopped Cilantro, 2 T chopped fresh Sage, 1 seeded and thinly sliced Red Chili, 1/4 cup minced Shallots, and 1/4 cup thinly sliced Green Onions.
6. Let simmer for 10 minutes.
7. Serve as is or add cooked wide rice noodles, sliced chicken or duck breasts, and some bean sprouts. For a little extra spice add 1/2 teaspoon of Sriracha chili sauce per 1-2 cups of broth. Enjoy!
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