Bring the stock to the boil over medium heat in a soup pot. Add the lemon
grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium low,
cover, and gently simmer for 10 minutes to let the spices infuse the broth.
Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice,
and chicken. Simmer for 5 minutes to heat the chicken through; season with salt
and pepper. Ladle the soup into a soup tureen or individual serving bowls.
Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in
only enough cold water to cover (about 3 quarts); too much will make the broth
taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to
slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to
1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any
impurities that rise to the surface; add a little more water if necessary to keep
the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to
handle, discard the skin and bones; hand-shred the meat into a storage
Carefully strain the stock through a fine sieve into another pot to remove the
vegetable solids. Use the stock immediately or if you plan on storing it, place the
pot in a sink full of ice water and stir to cool down the stock. Cover and
refrigerate for up to one week or freeze.
Yield: 2 quarts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (760g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 60.6mg||19 %|
|Sodium 1720.2mg||59 %|
|Potassium 955.8mg||25 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 37.9g|
|Protein 28.6g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 382
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