GENERIC CHICKEN BROTH
2 tbsp olive oil
1 tsp sesame oil
3 whole cloves
2 bay leaves
1 sprig of fresh thyme *
1 medium onion, cut into pieces
2 large carrots, cut into pieces
1 chicken, cut into pieces **
6 cup water
EVERYTHING ELSE
1 mushrooms ***
1 shrimp if you want ***
1 stalk lemongrass - cut into 2 inch, pieces
2 slice galanga root - (more if you like -, chewing on them.)
4 kaffir lime leaves
1 cilantro leaves as desired
1 tsp chili sauce
2 tbsp fish sauce
1 1/2 tbsp lemon juice
OPTIONAL
1 sliced hot peppers (2 or 3 slices p, er serving)
A Recipe for
Toam Yum Gai (Thai Soup)
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This is a recipe for Toam Yum Gai (Thai Soup) from the recipe cookbook of Recipes-to-go (Asian)
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* (ad libbed with about 1 tsp or 1 tblsp of powdered thyme)
** (Some boneless skinless chicken pieces, plus some thighs with the
bones bashed once with the back of a knife would be ok too -- the
point being to get the flavor from the marrow out.)
*** as many as you want, cut any way you want, of any kind you want
Instructions: ============= Use a large covered stockpot. Heat olive
and sesame oil on high heat. Add cloves, bay leaves, thyme, (these
should be pounded a bit first to crack the fibers and release more
flavor) and onion, carrots. Cover 2 minutes, stir if you want.
Add chicken on top, and pour ONE cup of water over the tops of the
chicken. Cover. Cook 5 minutes on high.
Add remainder of water, cover, continue heating till it starts to
boil, then turn heat down and simmer covered 30 minutes. Skim off foam
occasionally. Remove chicken, debone, and cut into bite sized pieces.
Strain soup, avoid getting the sediment at the bottom. (What you do
with the leftover veggies after making a stock is up to you. I think
they end up in Minnesotan hot dishes....)
Take 4 cups of the stock, heat until it begins to boil, turn down the
heat till it is just simmering. Add galanga, lemongrass, Kaffir lime
leaves (bash them a bit to break the fibers--it allows them to
release more flavor). Add mushrooms, chicken, (shrimp if you must).
Stir in the fish sauce, chili paste. Cover, cook for another 5
minutes. Serve.
Add lemon juice (just have slices of lemon or lime that you can
squeeze) cilantro, and thinly sliced jalepenos or other hot peppers
at the table. Fresh liquorice basil also adds a nice touch.
Comments/Modifications: ======================= We cheated and used
Swansons reduced salt chicken stock for the water in the beginning
because we used boneless skinless chicken. Can't tell if it hurt or
helped.
Also had 4 shiitake mushrooms which had been soaking for several
days, so they were cut up, and the soaking juice was added along with
the chicken and mushrooms. About one cup of this. Big win. Yum.
Source: "Smart Cooking" by Somebody (I forget) Kerr
From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono)
Serves: 1
Toam Yum Gai (Thai Soup) Recipe brought to you by Recipes To-Go