THAI CHICKEN STOCK
This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).
Provided by JETTILA
Categories World Cuisine Recipes Asian Thai
Time 2h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 11.2 mg, Sugar 0.4 g
THAI CHICKEN & MUSHROOM BROTH
An ideal recipe for getting your Thai tastebuds into practice
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 15m
Number Of Ingredients 8
Steps:
- Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
- Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.
Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.32 milligram of sodium
THAI CHICKEN STOCK
What makes this chicken stock "Thai" is the cilantro stems. This stock has wonderful light flavor and is perfect for using in Thai recipes that require it(especially the clear-broth soups!)
Provided by HeyMiki
Categories Clear Soup
Time 2h10m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Place chicken, onion, carrots, celery, cilantro, garlic, ginger, peppercorns, and water in a stockpot. Bring to a boil over medium-high heat.
- Skim off any froth that is on the surface.
- Reduce heat and simmer covered for 2 hours.
- Strain into a bowl, cool, and refrigerate.
Nutrition Facts : Calories 169, Fat 10.5, SaturatedFat 3, Cholesterol 51.8, Sodium 82.8, Carbohydrate 4.8, Fiber 1.1, Sugar 1.9, Protein 13.4
THAI CHICKEN AND COCONUT MILK SOUP
Provided by Food Network
Number Of Ingredients 11
Steps:
- Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
- Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.
THAI CHICKEN STOCK
Steps:
- Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.
- Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
- If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
THAI RESTAURANT CHICKEN
This dish is great because you can add any additional veggies you like, making it your own Thai specialty! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm., Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 359 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 704mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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- Place chicken carcasses into a large stock pot add the water and bring to a simmer for 30 minutes. Cover the lid to allow partial escape of the steam either through holes already in your lid or by leaving the lid slightly displaced.
- Turn off the heat and wait 5 minutes before skimming any scum, foam or froth that may have accumulated on the surface.
- Add in all the rest of the ingredients, recover and simmer for about one hour, again with the pot covered to allow partial escape of steam.
- Remove from the heat and allow to cool for 30 minutes before removing the solids with a slotted spoon or draining through a colander or large guage sieve into another container..
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