Perfect Thai Chicken Soup Stock Recipes

THAI CHICKEN NOODLE SOUP

Steps:

• Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

PERFECT THAI CHICKEN SOUP STOCK

Steps:

• Slice 3 inch section of ginger root lengthwise and quarter 1 onion. Place into hot pan or on grill and cook until blackened.
• 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).
• Bring to a boil and reduce heat to simmer covered for about 50 minutes.
• Strain broth through a sieve or cheesecloth and return clear broth to pan.
• 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.
• Let simmer for 10 minutes.
• 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!

THAI CHICKEN STOCK

Steps:

• Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.
• Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.

THAI CHICKEN SOUP

Steps:

• Place the carcass and all the stock ingredients in a large pan.
• Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
• You will need to add a cup of water from time to time, to keep the stock topped up.
• When the hour is up, strain the broth through a fine sieve into a bowl.
• Measure out 150ml of this broth into a pan for the soup.
• The rest can be frozen for another day.
• Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
• Meanwhile, cook the rice noodles according to the directions on the packet.
• Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
• Don't let it come to a boil.
• Serve with some spring onions and crushed peanuts scattered on top.