Sadly i have no photos to go along with this recipe, but my goodness i don't think it needs any. I was experimenting in the kitchen, as i often do, and i came up with this tasty recipe for an Asian inspired broth. I hope you love it as much as my mom and i did.
Ingredients for stock:
6 cups of water
6 chicken/vegetable stock cubes
1 large mild red chilli (de-seeded and sliced in half)
A few stalks of corriander from the roots to just before the leaves begin.
6 large slices of ginger
2 large garlic cloves (chopped)
1 palm length of lemon grass (chopped into 1 inch pieces)
A few lime leaves
1 large chopped spring onion (chopped roughly)
Chicken frame general chicken pieces
Ingredients for later on:
Decent bunch of corriander leaves (chopped finely)
Chilli (if you want additional heat)
1 big spring onion (chopped finely)
A few cherry tomatoes (5 per serving)
Place the stock ingredients in a pot and bring to the boil. Turn down to a simmer and simmer for 30-40 minutes. Strain stock and place back on the heat. Add the corriander leaves, spring onion and cherry tomatoes. If you have added chicken pieces you may add them now, they are not essential. Remove the pieces of ginger, lemon grass and lime leaves from the discarded stock and place back in the soup (it's nice to chew on the fragrant bits and pieces while you drink the soup). Optional additions include Chinese broccoli and noodles. Personally i like egg noodles, but thin rice noodles work nicely too. And my mom added a small slosh of coconut milk and fresh lime juice, was actually quite a nice addition.
Let me know what you think.
Petunia
x
2 comments:
Austin, your recipe seems intresting.... yeh I can smell this! My husband loves chicken, I must try soon
Hehe it certainly is interesting. Really tasty to. :)
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