Today the Asian community celebrates the New Year and enters the year of the hare. I propose a Thai soup to celebrate this event in Thaïllande 10% of the population are Chinese.
This soup is made from chicken broth. The carcass was cooked, covered with water for 2 hours over low heat. I scented with 2 stalks lemongrass, coriander and galangal (a root that is close to the ginger, more lemony). I kept the chicken carcass in my recipe for baked chicken with tomatoes but you can use a bouillon cube and boil 20 minutes with lemongrass, coriander ... to give it a touch more Asian.
for 4 people:
1 liter chicken stock
200 ml coconut milk
2 tbsp fish sauce
4 cm fresh ginger, peeled
1 teaspoon turmeric
1 teaspoon tamarind paste
2 tbsp lime juice
150 / 200 gr cooked chicken into small pieces (or recovered from the carcass or otherwise poach chicken breasts in the whole broth before starting the recipe then cut finely then)
250g of vegetables (green beans, peas, sprouts soybean)
150 gr rice noodles cilantro
fresh chilli (optional)
In a casserole, pour the chicken stock and let heating. Cook noodles as directed on package (often in a bowl of boiling water so they do not stick too), keep them warm and drain the last moment to keep them warm.
Cook green vegetables beans and peas in boiling water but keeping them crisp. Beansprouts remains raw. Drain them, pass them under cold water to keep them green and reserve.
Add the broth all ingredients except vegetables and noodles, stir and heat without boiling for 4 / 5 minutes. Add the vegetables, heat for 2 / 3 minutes.
Divide the pasta into bowls and pour the soup with a slotted spoon, taking vegetables and chicken and then pour the broth. Place each bowl a few bean sprouts and cilantro. If you want you can add some sliced chili.
You will find all the products used in this recipe in grocery stores Asian.
0 comments:
Post a Comment