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Post by :53388
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2489
Click below to download : Poultry - Chicken Soup - Thai Shrimp-chicken Soup (Format : PDF)
Poultry - Chicken Soup - Thai Shrimp-chicken Soup
2 Whole Chicken Breasts, halved6 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.
NEXT BOOKS
10 Cups Chicken stock 1 1/2 lb. canned diced or ground tomatoes 1 medium yellow onion 4 cloves garlic 1-2 small jalapenos 3 tablespoons cumin 1-2 Tbs. cooking oil 1-2 cups diced, cooked chicken meat 6 corn tortillas cut into strips and fried crisp. (Could be baked crisp) Shredded Monterey Jack cheese (cheddar works too) 2 diced avocados Coarsely chopped cilantro (optional) sour cream (non-fat works fine) Process the onion, garlic and chile to a smooth puree. Heat oil up in stock pot and add the puree. Saute for about 5-6 minutes. Then add the chicken stock and tomatoes,
Poultry - Chicken Soup - Tortilla Soup By Jennifer
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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
Poultry - Chicken Soup - Thai Coconut Soup With Lemongrass And Sugarcane Chicken Dumplings
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PREVIOUS 10 BOOKS
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- Poultry - Chicken Soup - Tortilla Soup By Jennifer
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- Poultry - Chicken Soup - Tuscan Chicken And White Bean Soup
- Poultry - Chicken Stew - Brunswick Stew
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