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Chicken Soup for the South East Asian Soul

Chicken soup for the SE Asian Soul

Living in polluted Beijing and teaching preschool meant that I was often sick throughout the years I was there.  After all, if you’ve got a classroom filled with 3 year olds with sticky hands and runny noses coughing and sneezing on you, you’re bound to be frequently ill.  Should the occasion arise when I did fall ill or simply when I felt a sick day was coming, I’d make myself a big batch of Chinese wontons cooked in chicken broth with lots of ginger and garlic. Along with a good night’s sleep and over the counter cold medicine, it was my go-to remedy.  The next day, I felt fine and ready to chase after all those little ones.

 

Since I moved away from China to the more tropical surroundings of Southeast Asia, I’m fortunate enough to be blessed with the availability of new flavors and spices.  A spice afficianado’s dream!  So when another sick day came around, I added some of my favorite flavors such as Thai Yellow Curry paste and coconut milk to my recipe.  That little addition to the broth elevated its deliciousness to a whole new level.  I could drink that broth all day long.  It soothed my ailing body and soul.

 

Given a title befitting its taste, this Chicken Soup for the South East Asian Soul is not just any chicken soup with is ginger and garlic rich broth, finished with a touch of yellow curry and coconut cream then served over a hearty helping of freshly made noodles.    Just think about it makes me feel better already.`

 

 



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Chicken Soup for the South East Asian Soul


Description

This is a chicken soup rich in ginger and garlic then finished with a touch of yellow curry and coconut cream served over noodles. #soup #noodles #chicken #asianrecipes #curry


Scale

Ingredients

  • 2 chicken thighs
  • 2 L chicken broth
  • 5 cm -7 cm/2-3 in ginger (peeled and sliced)
  • 57 garlic cloves (crushed)
  • 2 tbsp chopped shallots
  • 1 tbsp yellow curry paste (use whichever is your favorite or try mine)
  • 200 ml/6.8 oz coconut milk
  • 13 tsp fish sauce (to taste)
  • 13 tsp freshly squeezed lime juice (to taste)
  • 13 tsp sugar (to taste)
  • cilantro
  • peanuts (crushed)
  • chopped red chilis (optional)
  • fresh egg noodles or cooked rice noodles

Instructions

  1. In a large pot, boil 2 liters of chicken broth with ginger, crushed garlic, sliced shallots and chicken thighs.
  2. Bring to a boil then turn down heat, partially cover and cook on a medium simmer for 30 min.
  3. When chicken thighs are cooked, turn off heat and remove chicken thighs.  Set aside and allow both broth and chicken to cool.
  4. Once cool, shred the chicken and set aside for later.
  5. Puree the broth using a hand blender or regular blender.
  6. Return to stove and heat on medium flame.
  7. Add yellow curry paste and coconut milk then cook on a medium simmer for about 5 minutes.
  8. Remove from heat.
  9. Add sugar, lime juice, and fish sauce to taste.
  10. Spoon broth over cooked freshly made egg noodles.
  11. Garnish on top with shredded chicken, crushed peanuts and a sprinkling of chopped cilantro.
  12. Add a dash of chili oil or chopped red chilis if you are feeling spicy.

  • Category: Soup, Noodles
  • Cuisine: Asian

Keywords: Chicken, soup, noodles, Thai yellow curry, Asian recipes



Chicken soup for the SE Asian Soul
Spoon broth over cooked freshly made egg noodles. Garnish on top with shredded chicken, crushed peanuts and a sprinkling of chopped cilantro. Add a dash of chili oil or chopped red chillies if you are feeling spicy.

Yum

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