Perfect Thai Chicken Soup Stock

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice 3 inch section of ginger root lengthwise and quarter 1 onion. Place into hot pan or on grill and cook until blackened.
  • In large pot combine Chicken Stock, Blackened Onion and Ginger, Star Anise, Peppercorns, Nuoc Mam, Sugar, 1 Shallot halved, Lemon Grass crushed, and the Whole Chicken with skin and breast meat removed (you can use that later broiled and sliced to add to soup).
  • Bring to a boil and reduce heat to simmer covered for about 50 minutes.
  • Strain broth through a sieve or cheesecloth and return clear broth to pan.
  • Add 1/2 cup minced Onions, 1/2 cup chopped Cilantro, 2 T chopped fresh Sage, 1 seeded and thinly sliced Red Chili, 1/4 cup minced Shallots, and 1/4 cup thinly sliced Green Onions.
  • Let simmer for 10 minutes.
  • Serve as is or add cooked wide rice noodles, sliced chicken or duck breasts, and some bean sprouts. For a little extra spice add 1/2 teaspoon of Sriracha chili sauce per 1-2 cups of broth. Enjoy!
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