Thai Meal Soup

Thai-inspired soup meal with homemade coconut milk broth, carrot salad and Bangkok- style poached chicken.

Yield: 2 soups
Preparation time: 40 min
Cooking time: 35 min

INGREDIENTS AND QUANTITIES:

Sauce

• 3 cups (750 ml) chicken broth
• 1 can of coconut milk
• 3 tbsp (45 ml) light soy sauce
• 2 tbsp (30 ml) maple syrup
• 2 tbsp (30 ml) red curry paste (or harissa)
• 1 tbsp (15 ml) fish sauce
• 2 limes (juice only)

Broth

• 2 onions, chopped
• 2 heads of garlic, chopped
• 3 tbsp (45 ml) ginger, chopped
• 20 sprigs of coriander
• 2 tbsp (30 ml) coriander seeds
• 1 tbsp (15 ml) fennel seeds
• 1 tbsp (15 ml) cardamom seeds
• 2 cinnamon sticks
• 2 star anises

Salad

• 2 carrots, julienned
• ½ red onion, thinly sliced
• 2 tbsp (30 ml) fresh coriander leaves, chopped
• 1 lime (juice only)

Chicken and noodles

• 2 chicken breasts, cut in half
• ¼ cup (60 ml) La Bangkok Fitcook Foodz
• 2 cups (500 ml) rice vermicelli, cooked
  

STEPS:

1. In a saucepan over high heat sprayed with oil, place all the broth ingredients. Season with S&P and cook for 3 minutes, stirring regularly.
2. Add all the sauce ingredients to the pot. Mix well, bring to a boil, cover, adjust the heat to low and simmer for 25 minutes.
3. Place the chicken in the pot for about 10 minutes to poach.
4. Remove from the pot, shred the chicken and place in a bowl with La Bangkok by Fitcook Foodz . Mix well.
5. In another bowl, put all the salad ingredients. Season with S&P and mix well.
6. Pass everything through a sieve to make a broth. Adjust the seasoning with S&P if necessary.
7. Place the rice vermicelli at the bottom of the bowl, followed by the chicken and salad. Finally add the broth.

ADVICE :
I chose a flat bowl with narrow edges to accentuate the effect of abundance with the toppings in this absolutely incredible meal-meal soup, my most popular recipe of all time.

Keywords: soup, Bangkok, Thai