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Sunday, November 22, 2009

Thai Chicken Broth

This isn't the most local or authentic recipe you'll find here. But perhaps the most delicious.

Thai Chicken Broth
shopping = difficult
difficulty = low
expense = low

1 lb carrots, chopped coarsely
1" ginger, sliced
1 leek, sliced
1 onion, sliced
1 clove garlic
6 chicken thighs, on the bone without skin
2 lemongrass stalks
2 kaffir lime leaves
1/2 t. coriander seeds
1/8 t. turmeric
1 cinnamon (real stuff) piece
2 T. coconut milk
4 QT boiling water
  1. heat large dutch oven or stock pot to medium high heat
  2. add 1 T. canola oil
  3. add leeks and onion with little bit of salt
  4. toss together and cover for 3-5 minutes until edges of leeks brown
  5. add carrots, lemongrass, ginger, and garlic clove
  6. add salt and cover for 3-5 minutes
  7. add chicken thighs, coriander, cinnamom, coconut milk, turmeric
  8. lower heat to medium-low and cover for 3-5 minutes
  9. add boiling water and turn heat to medium
  10. bring soup to lazy boil for 1 hour, skimming the top of soup if/when possible.
  11. remove from heat
  12. remove chicken
  13. let soup stand for 1 hour
  14. strain soup and serve with jasmine rice, add chopped, cooked chicken on top