From yankeegrL425@gmail.com Wed Sep 21 10:34:57 2005 Date: Wed, 21 Sep 2005 01:24:32 +0000 (UTC) From: yankeegrL425 Newsgroups: rec.food.recipes Subject: Chicken And Rice Soup (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Thai-Style Chicken And Rice Soup Mom's Hearty Chicken And Rice Soup Thai-Style Chicken And Rice Soup Using shrimp instead of chicken in this recipe makes for an equally delicious soup. Active time: 50 min Start to finish: 5 1/2 hr (includes making stock) 8 cups chicken stock or low-sodium chicken broth (64 fl oz) 4 cups water 1 tablespoon Thai green curry paste* 4 garlic cloves, coarsely chopped 1 (2-inch) piece peeled fresh ginger, coarsely chopped 1 teaspoon coriander seeds, crushed 2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches) 1 cup jasmine rice 3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined 1 (13- to 14-oz) can unsweetened coconut milk, stirred well 1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips 2 tablespoons Asian fish sauce 2 tablespoons fresh lime juice 1 1/2 teaspoons salt, or to taste Accompaniment: lime wedges Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro. *Available at Asian markets, some specialty foods shops, and some supermarkets. Makes 8 main-course servings. Mom's Hearty Chicken And Rice Soup This satisfying meal in a bowl is also good sprinkled with a touch of grated pecorino Romano or Parmesan cheese 8 cups water 2 chicken breast halves; skin and fat removed 2 whole chicken legs with thighs; skin and fat removed 3 carrots, peeled, halved crosswise 3 celery stalks, quartered crosswise 1 onion, sliced 2 teaspoons salt 2 garlic cloves, chopped 1 bay leaf 3/4 cup uncooked long-grain white rice Chopped fresh parsley Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes. Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve. Per serving: calories, 221; total fat, 4 g; saturated fat, 1 g; cholesterol, 59 mg Makes 6 servings. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ From promfh@hal-pc.org Wed Feb 1 11:06:40 2006 Date: Tue, 31 Jan 2006 23:11:22 +0000 (UTC) From: Pete Romfh Newsgroups: rec.food.recipes Subject: Spicy Thai Chicken Soup Followup-To: rec.food.cooking, rec.food.recipes Request From: "Sherry Cantua" I love Thai flavors with chicken. I would appreciate any recipes. Thanks Spicy Thai Chicken Soup (Tom Kha Kai) Spicy, salty, and tangy blend together in the classic Thai tradition. Recipe By: Pete Romfh Serving Size: 4 Cuisine: Thai Main Ingredient: Chicken Categories: Diabetic, Low Carb, Soup, Side Dish 16 ounces Chicken stock ; or broth 2 medium kaffir lime leaves ; rolled to release the flavour 1 ounce lemon grass (citronella) ; bruised to release flavor 1 tablespoon galangal ; "kha" sliced thinly (Ginger will subsitute) 4 tablespoons fish sauce ; or to taste 2 tablespoons lime juice ; or to taste 4 ounces chicken breast ; cut into bite size 5 oz coconut milk 8 small Thai Chillies ; slightly crushed 1 tablespoon cilantro leaves ; - for garnish Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and lime juice. Stir thoroughly and, bring to a boil. Add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). Note that the number of red chillies is a personal choice. It can be as few as half a chilli per diner to as many as 8-10 per diner but the dish should retain a balance of flavours and not be overwhelmed by the chillies. Personally I would suggest about 8-12 chillies for this recipe. Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (Jasmine) rice, or together with a Thai meal. This quantity serves 4 with other food, but is probably only enough for two if eaten separately. Colonel Ian F. Khuntilanont - Philpott Vongchavalitkul University, Korat 30000, Thailand -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/