Ingredients Jump to Instructions ↓

  1. %%


  3. 2 cloves garlic, crushed

  4. 4 sprigs coriander

  5. 1 1/2 tsp peppercorns, crushed

  6. 1 tblsp vegetable oil

  7. 4 1/2 cups chicken stock

  8. 5 Chinese dried black mushrooms, soaked for about 1 hr. and coarsely chopped 1 1/4 tblsp fish sauce

  9. 4 oz chicken (or a bit more), cut into strips

  10. 2 green onions, thinly sliced

  11. Coriander to garnish

  12. Using a pestle and mortar or sm. food processor, pound or mix garlic,

  13. coriander sprigs and peppercorns to a paste. In wok, heat vegetable

  14. oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms

  15. 10 mins. Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions

  16. and coriander over surface to garnish. %%

  17. From: mje

  18. (Michael "Mike" J. Edelman)


  20. Chicken soup as made my my mother and millions of other nice Jewish

  21. ladies:

  22. Get an old chicken - they have *much* more flavor. An old 'stewing' hen

  23. is good. The ones at the kosher butcher cost more but seem to be worth

  24. it. The young supermarket hens have no flavor. Put chicken in pot. Cover with water. Add an onion, a couple of

  25. carrots, a couple of parsnips, a handful of dill weed (fresh), and a

  26. little salt. Bring to a boil, reduce heat, and let simmer for an hour

  27. or more. Carefully remove chicken and vegetables. Skim fat from soup. An easy

  28. way to do this is to toss in a handful of ice cubes and skim them out

  29. 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

  30. dish or pan and roast in the oven at 350 or so until the skin is crispy

  31. and golden. Voila! Gedempte Chicken! My maternal grandmother used to

  32. make this, or so I am told. %%


  34. Get some chicken bones from your local butcher or save and freeze them

  35. 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

  36. quantities depend on the volume of stock you are making and your own

  37. personal taste. Sweat the mirepoix on medium head with a little oil (let the veggies

  38. cook alone for a while).

  39. If using fresh bones , add them to the mirepoix and heat them up. Do

  40. not do this for frozen bones and meat as too much blood will be released

  41. later and cloud the stock. When the bones are hot, add very cold water (as much as you want,

  42. depends on how much bones you have). Add a few peppercorns and whatever other herb and spice you like

  43. (oregano is nice).

  44. Simmer for 3-4 hours removing scum frequently. Strain stock through a couple layers of cheesecloth %%

  45. From: mw0o

  46. (Marcie A. Wallace)

  47. Source:

  48. Monday to Friday Cooking

  49. by Michele Urvater


  51. 1 onion

  52. 1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground

  53. 1 tblsp Oriental Sesame oil

  54. 6 cups chicken broth or water

  55. 1 pkg (10 oz) frozen chopped spinach

  56. 1 lb boneless, skinless chicken or turkey breast

  57. 1/2 bunch scallions or 1 small bunch coriander

  58. 2 cups vermicelli, fine egg noodles, orzo or pastina

  59. 3-4 tblsp lemon juice

  60. salt & pepper to taste

  61. toasted sesame seeds

  62. my SO adds garlic too

  63. 1. Finely chop the ONION. Peel and mince GINGER.

  64. 2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER

  65. and GARLIC

  66. , increase heat to high and saute for a few seconds to

  67. 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

  68. 10 minutes

  69. 3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks. Slice the SCALLIONS, including about four inches of the green tops

  70. 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 (

  71. 5

  72. minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season

  73. to taste with SALT and PEPPER. 5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling

  74. over each portion. %%

  75. From: mary

  76. (Mary Stevenson)


  78. 1 medium carrot, sliced

  79. 1 rib celery, sliced

  80. 3/4 cup mushrooms, sliced

  81. 2 tblsp butter or margarine

  82. 2 packages Maruchan Ramen Chicken Flavor 4 cups water

  83. 1-1/2 cups cooked shredded chicken or turkey

  84. 2 tblsp flour

  85. 2 green onions, sliced

  86. 4 tblsp grated parmesan cheese

  87. 2 tblsp finely chopped parsley

  88. Saute carrots, celery and mushrooms in butter until tender. Add

  89. 3-1/2 cups water, seasoning packets and chicken to vegetables. Cook for 3 minutes. Thoroughly combine flour and remainign

  90. 1/2 cup cold

  91. water. Stir into soup. Cook and stir until thickened. Stir in green

  92. onions. Serve immediately, garnished with cheese and parsley. %%

  93. (Scott Fisher)


  95. (Tom ka gai or kai tom ga)

  96. 1 12-ounce can coconut milk, such as Chaokoh

  97. 1/4 lb chicken breast, cut into small chunks

  98. juice and grated peel of 1 lime

  99. 1 4" piece of lemon grass, cut into very thin (1/16") slices on the

  100. diagonal

  101. 3-4 slices of galanga (fresh ginger may be substituted)

  102. Hot chile peppers to taste -- preferably Thai birds, with serranos an

  103. acceptable substitute (though I've used sweet Fresno chiles

  104. in a variation I'll describe below), cut into thin circles

  105. Cilantro for garnish

  106. Pour the lime juice on the chicken and let stand while you prepare the

  107. rest of the soup. In a medium saucepan, place the coconut milk, lemon

  108. grass, grated lime peel, galanga or ginger, and (optionally) chiles.

  109. (The optional part is that if you don't want the whole dish to taste

  110. spicy, add the chiles later; the earlier you add them, the hotter the

  111. resulting dish.) Bring the coconut milk to a simmer.

  112. When the soup is simmering, add the lime-soaked chicken pieces and stir

  113. to distribute them. Reduce the heat so the soup stays just below a boil

  114. 12 to 15 minutes, or till the chicken pieces are finished

  115. cooking. Remove from heat and serve immediately with fresh cilantro

  116. leaves for garnish.

  117. Now, the *best* way I ever had this soup was with pieces of fresh

  118. grouper instead of chicken. I also added slices of kumquats instead of

  119. the ginger, and used the sweet Fresno chiles instead of Thai birds. We

  120. also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper,

  121. it'd be good with any tender, delicate white fish -- sole, maybe, or a

  122. very fresh sea bass, or maybe little chunks of monkfish. I believe I've

  123. had this with shrimp as well. (Grouper, BTW, is a type of fish common

  124. in the Caribbean and, if I recall, in other warm-water parts of the

  125. world; the flesh is very white, very tender, and quite delicately

  126. flavored. I've seen it in one Asian grocery store in the Bay Area, as

  127. well as in the Bahamas, so I'd guess that Gulf Coast netters should be

  128. able to find it readily.)

  129. 1. Galanga is similar to ginger, an edible rhizome available in most

  130. Asian groceries. If not available fresh, you can usually find it

  131. frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin

  132. or the New Castro Market, you have to have friends smuggle it in from

  133. Bangkok for you... Other parts of the country may vary.)

  134. 2. Chile peppers add a lot to the dish; I've had it so hot that I could

  135. barely eat it, and I've had it completely smooth, sweet and mild. I

  136. like it in the middle.

  137. 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can

  138. tell it isn't edible unless you puree it. (If there's sufficient

  139. demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat

  140. around the slices of lemon grass and ginger. %%

  141. From: arielle

  142. (Stephanie da Silva)

  143. Posted by Tamar More based upon an ingredient list


  145. Ingredients: --

  146. 3-4 cans coconut milk (make sure it's the unsweetened kind)

  147. 3 tblsp chopped scallions

  148. 1-3 tsp lemon grass

  149. cilantro (preferably fresh. I sometimes leave this out. Niels says

  150. that's defeating the whole point, but I think it still comes

  151. out great)

  152. tofu cubed into smallish pieces.

  153. chicken also cubed to bite size.

  154. mushrooms

  155. 1 carrot grated

  156. juice from loads of limes (8? i can never put in enough)

  157. serrano chillies (or any other hot chili pepper, again preferably

  158. fresh, but powdered will do)

  159. 1 tsp galanga powder

  160. Instructions: --

  161. Heat the coconut milk in a pot. Add everything else. As the lemon

  162. grass is inedible, put it in a tea ball and immerse the ball in the soup

  163. so you can retrieve it later. Cook until the chicken is done and the

  164. 30 minutes?

  165. always does) or more hot peppers (it's better to start mild and build up

  166. to the desired level of spicyness). %%

  167. From: jef2f

  168. livia.acs.Virginia.EDU (Adam Finkelstein)


  170. Chicken Broth: --

  171. Slowly cook whole chicken or 2 with some ginger, scallions onion carrot

  172. few cilantro leaves covered with h20 until its reduced by half. Ours

  173. takes 2 days (48 hours no shit). Save worthwile meat from chicken,

  174. strain broth pressing out all cooked down ing. through strainer or 1 lb is good for 4 people

  175. maum (sp) sauce. I perfer lighter sauce to the darker pastis sauces one

  176. can get - rule of thumb for this is to buy the most expensive bottle

  177. (they are around 3 1/20 or so.)

  178. Further Ingredients: --

  179. 1 ginger root

  180. hot chiles

  181. Fresh Basil

  182. 1 white onion

  183. Fresh cilantro

  184. Bean Sprouts (mung)

  185. Cucumber

  186. lemons or limes

  187. vineger

  188. Garlic

  189. 2-2 1/2 min

  190. noodles & broth. Garnish with sprouts, basil, cucumber(julienne),

  191. lemmon/lime, cilantro shredded cooked chicken fom broth vinegar soaked

  192. raw onion rounds. Each diner adds as much or as little of following sauce (start out

  193. slowly and add as you see fit):

  194. 1/4 cup nuoc maum sauce

  195. 1 cup h

  196. 2 tbs lemon/lime juice or vinegar

  197. 1/4 tsp sugar ( i usually don't add)

  198. 2 tbs minced ginger

  199. 1-10 ground hot chiles

  200. 2-4 cloves minced garlic (i use 4)

  201. 1/4 teaspoon minced fresh cilantro leaf>

  202. This is a great meal! Some use thinly sliced beef added right after hot

  203. broth & noodles, soup cools beef cooks - a nice change from chicken

  204. Notes: --

  205. Get best possible chicken (free range is worth extra

  206. for this meal)

  207. Can eat for a day or two. Stuff keeps in fridge. Craig Claiborne has good section on this in "Craig Claiborne's Favorites

  208. 2" pp

  209. 1/395 Entitled: "Hot summer, hot soup" %%


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