Mythaichickensoup Recipes

Steps:

• Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
• Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

Steps:

• Place the carcass and all the stock ingredients in a large pan.
• Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
• You will need to add a cup of water from time to time, to keep the stock topped up.
• When the hour is up, strain the broth through a fine sieve into a bowl.
• Measure out 150ml of this broth into a pan for the soup.
• The rest can be frozen for another day.
• Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
• Meanwhile, cook the rice noodles according to the directions on the packet.
• Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
• Don't let it come to a boil.
• Serve with some spring onions and crushed peanuts scattered on top.

Steps:

• Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

Steps:

• To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.
• Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.
• Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.

Steps:

• Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.