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Full Online Book HomeLearning KitchenAsian - Soup - Thai Shrimp-chicken Soup
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Asian - Soup -  Thai Shrimp-chicken Soup Post by :jojojo Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2840

Click below to download : Asian - Soup - Thai Shrimp-chicken Soup (Format : PDF)

Asian - Soup - Thai Shrimp-chicken Soup

2 Whole Chicken Breasts, halved
6 c Water
1 Small Onion, peeled and chopped
1 Small Bay Leaf
2 Sprigs Parsley
1/2 tsp Thyme
1 tsp Salt
1/8 tsp Pepper
1 Garlic clove, crushed
1 1/2 tsp Chili Powder
1 tbl Soy Sauce
1/2 lb Raw small, shelled shrimp, deveined
2 c Sliced Mushrooms
6 Scallions, with tops, sliced
3 c Hot Cooked Rice
1/3 c Chopped fresh coriander or parsley

Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside.

Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan.

Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice. Serves 6.
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Asian - Soup -  Triple Delicacy Soup Asian - Soup - Triple Delicacy Soup

Asian - Soup -  Triple Delicacy Soup
4 cups chicken broth *see note 1/2 cup diced celery, small dice 1/2 cup diced carrot, small dice 2 oz. snow peas, remove strings and cut each pod into 3 pieces 1/2 cup sliced mushrooms 2 oz. chicken breasts, remove skin and cut into thin slices, season and coat with 1/8th tsp. salt, two drops sesame oil and lightly coat with corn starch and set aside. *see note 2 oz boneless pork thinly sliced into match stick sizes. Season as you do the chicken and lightly coat with cornstarch. Set aside. 1/2 cup cooked baby shrimp, larger size if possible fewer

Asian - Soup -  Thai Coconut Soup With Lemongrass And Sugarcane Chicken Dumplings Asian - Soup - Thai Coconut Soup With Lemongrass And Sugarcane Chicken Dumplings

Asian - Soup -  Thai Coconut Soup With Lemongrass And Sugarcane Chicken Dumplings
There's an incredible combination of flavors in this soup, and it's one of my all time favorites. It's a mixture of spicy, sweet, sour, and cool. Like all good things it takes time. So, take it easy when preparing all the ingredients, so when it's time to cook you'll be in total control - and most importantly you'll have fun. Soup Base: 2 1/2 cups lobster stock 1 tablespoon chili paste 1 lemon grass, cut into 2 inch sticks 10 fresh Thai basil leaves 1 fresh small Thai chile Sugarcane Chicken Dumplings: 4 ounces ground lean chicken 1/2 teaspoon minced garlic