CHICKEN AND MUSHROOM SOUP
2 cloves garlic, crushed
4 sprigs coriander
1.5 tsp peppercorns, crushed
1 tblsp vegetable oil
4.5 cups chicken stock
5 Chinese dried black mushrooms, soaked for about 1 hr. and
1.25 tblsp fish sauce
4 oz chicken (or a bit more), cut into strips
2 green onions, thinly sliced
Coriander to garnish
Using a pestle and mortar or sm. food processor, pound or mix garlic, coriander sprigs and peppercorns to a paste. In wok, heat vegetable oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms
& fish sauce. Simmer 10 mins. Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions
and coriander over surface to garnish.
Chicken soup as made my my mother and millions of other nice Jewish ladies: Get an old chicken – they have *much* more flavor. An old ‘stewing’ hen is good. The ones at the kosher butcher cost more but seem to be worth it. The young supermarket hens have no flavor. Put chicken in pot. Cover with water. Add an onion, a couple of carrots, a couple of parsnips, a handful of dill weed (fresh), and a little salt. Bring to a boil, reduce heat, and let simmer for an hour or more. Carefully remove chicken and vegetables. Skim fat from soup. An easy way to do this is to toss in a handful of ice cubes and skim them out with the fat that congeals around them. Serve the soup with kreplach, matzoh balls, egg noodles or rice. If you’ve removed the chicken carefully and intact, place it on a baking dish or pan and roast in the oven at 350 or so until the skin is crispy and golden..
Get some chicken bones from your local butcher or save and freeze them when you de-bone chicken breasts. Prepare a mirepoix (chopped carrots, onions or shallots, celery or celery root (preferable, also known as celeriac) and garlic) exact quantities depend on the volume of stock you are making and your own personal taste. Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while). If using fresh bones , add them to the mirepoix and heat them up. Do
not do this for frozen bones and meat as too much blood will be released later and cloud the stock.
When the bones are hot, add very cold water (as much as you want, depends on how much bones you have). Add a few peppercorns and whatever other herb and spice you like (oregano is nice). Simmer for 3-4 hours removing scum frequently. Strain stock through a couple layers of cheesecloth
GINGERY CHICKEN AND SPINACH SOUP
1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
1 tblsp Oriental Sesame oil [she says you can substitute vegetable
oil, but I think the sesame is crucial]
6 cups chicken broth or water
1 pkg (10 oz) frozen chopped spinach
1 lb boneless, skinless chicken or turkey breast
1/2 bunch scallions or 1 small bunch coriander
2 cups vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs.
Weiss’s brand) Kluski noodles–I reccomend using hearty noodles
like these instead of the delicate pastas recommended!!]
3-4 tblsp lemon juice
salt & pepper to taste
toasted sesame seeds
[my SO adds garlic too]
1. Finely chop the ONION. Peel and mince GINGER.
2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER [and GARLIC], increase heat to high and saute for a few seconds to relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks. Slice the SCALLIONS, including about four inches of the green tops (or rinse, stem and mince CORIANDER). 4. When the spinach has thawed, stir the soup, then add the CHICKEN and NOODLES. Cover and simmer until the noodles and chicken are cooked (~5 minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season to taste with SALT and PEPPER. 5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling
over each portion.
FIRE SIDE CHICKEN SOUP
1 medium carrot, sliced
1 rib celery, sliced
3/4 cup mushrooms, sliced
2 tblsp butter or margarine
2 packages Maruchan Ramen Chicken Flavor
4 cups water
1-1/2 cups cooked shredded chicken or turkey
2 tblsp flour
2 green onions, sliced
4 tblsp grated parmesan cheese
2 tblsp finely chopped parsley
Saute carrots, celery and mushrooms in butter until tender. Add noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables. Cook for 3 minutes. Thoroughly combine flour and remainign 1/2 cup cold water. Stir into soup. Cook and stir until thickened. Stir in green onions. Serve immediately, garnished with cheese and parsley.
THAI CHICKEN AND COCONUT MILK SOUP
1 12-ounce can coconut milk, such as Chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4″ piece of lemon grass, cut into very thin (1/16″) slices on the diagonal
3-4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste — preferably Thai birds, with serranos an acceptable substitute , cut into thin circles
Cilantro for garnish
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don’t want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can’t find grouper, it’d be good with any tender, delicate white fish — sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I’ve had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I’ve seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I’d guess that Gulf Coast netters should be able to find it readily.)
1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can’t find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you… Other parts of the country may vary.)
2. Chile peppers add a lot to the dish; I’ve had it so hot that I could barely eat it, and I’ve had it completely smooth, sweet and mild. I like it in the middle. 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn’t edible unless you puree it. (If there’s sufficient demand, I’ll print my recipe for Vietnamese turkey fajitas.) I just eat around the slices of lemon grass and ginger.
THAI CHICKEN COCONUT SOUP
3-4 cans coconut milk (make sure it’s the unsweetened kind)
3 tblsp chopped scallions
1-3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says that’s defeating the whole point, but I think it still comes out great)
tofu cubed into smallish pieces.
chicken also cubed to bite size.
1 carrot grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder
Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the
soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it’s better to start mild and build up to the desired level of spicyness).
VIETNAMESE PHO (CHICKEN/NOODLE SOUP)
Slowly cook whole chicken or 2 with some ginger, scallions onion carrot few cilantro leaves covered with h20 until its reduced by half. Ours takes 2 days (48 hours no shit). Save worthwile meat from chicken,
strain broth pressing out all cooked down ing. through strainer or sieve,chill in fridge to facillitate fat removal the next day. Buy rice sticks from Asian grocery (1 lb is good for 4 people) and Nuoc maum (sp) sauce. I perfer lighter sauce to the darker pastis sauces one can get – rule of thumb for this is to buy the most expensive bottle (they are around 3.50 or so).
1 ginger root
1 white onion
Bean Sprouts (mung)
lemons or limes
Cook noodles until done (2-2.5 min) in broth. In big bowls serve noodles & broth. Garnish with sprouts, basil, cucumber(julienne), lemon/lime, cilantro shredded cooked chicken fom broth vinegar soaked
raw onion rounds. Each diner adds as much or as little of following sauce (start out slowly and add as you see fit):
1/4 cup nuoc maum sauce
1 cup h20
2 tbs lemon/lime juice or vinegar
1/4 tsp sugar ( i usually don’t add)
2 tbs minced ginger
1-10 ground hot chiles
2-4 cloves minced garlic (i use 4)
1/4 teaspoon minced fresh cilantro leaf>
This is a great meal! Some use thinly sliced beef added right after hot broth & noodles, soup cools beef cooks – a nice change from chicken