Skip to main content

Spicy Thai chicken soup

Making:

Spicy Thai chicken soup 

2 servings prepared as a full dinner but could feed 4 in smaller portions.

Here's what I have:

Gourmet Garden marinade mix:
3 tbsp Thai seasoning stir in paste
1 tsp garlic paste 
1 tsp lemongrass paste
0.5 oz plum syrup 

Meat: 
2.5 lbs chicken tenders cubed
***
1.5 os salt pork cubed

Soup:
2 oz mirin
1 oz Yondu
4 oz spicy chicken broth 
16 oz water
4 cups leeks
1 cup chopped carrots 
2.5 tbsp Garlic marinated in chilli oil

Garnish:
Danmuji 

Preparation:

A nonstick pan as well as a small stock pot would be used for the preparation of this meal.

The chicken was marinated in a container  with all of the wet items listed along with it. This was left to sit in the fridge for 2 hours before cooking.

To start the water was brought to a boil in the stock pot and the carrots and garlic were added. The temperature was then turned down to medium heat with the lid on.

The non-stick pan was put on at medium Heat the salt pork was added to the pan and cooked until the fat was rendered down partially. Then the marinated chicken was added to the non-stick pan along with it. This was cooked for about 10 minutes turning halfway through.  A lid was placed over the chicken and my attention was turned back to the carrot broth.  The Miren, yondu, spicy broth and leeks were added to the stock pot. After mixing it was then turn down to a simmer so I could finish cooking the chicken.

Back to the non-stick pan, the chicken was turned making sure to break the pieces up so that they could all cook evenly. This took about 4 additional minutes. And then the heat was turned up too high to cook down some of the excess liquid. You could also leave the excess liquid for the chicken instead of cooking it to at the gravy. Cooking it down intensifies the flavor.

To prepare the bowls the chicken was divided in half and added to the bowls. The vegetables were added to the other half and then broth poured over the vegetables. The soup was garnished with Danmuji.

The bowl!



This is a pretty simple but spicy chicken soup that works really well when it's cooler outside or you need something spicy to clear up your sinuses. 

- Kris 

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared  Here's what I have: 7 slices of thick-cut bacon  3 tablespoons light brown sugar  1 teaspoon fresh ground pepper  1 teaspoon garlic powder  1 tablespoon orange Ginger Spice 1 oz Veggie broth  Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes.  While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid.  Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...
Post a Comment
Read more

Dinner winner, Cilantro chicken rice bowl with black beans and tomato

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...
Post a Comment
Read more