REPOST: Thai comfort food

15 Dec

Ok first of all, I just want to apologize to all my readers! I didn’t realize that my previous post about Thai comfort food didn’t have any text! I absolutely loathe the WordPress app because it does not properly sync up with the online interface. I had this whole blog post written out but apparently it did not load up on my phone so when I went to upload the pictures and post, it only posted the pictures! Soooo annoying. Anyway…here is the repost (with text).

There is just something so comforting about eating a hot bowl of chicken noodle soup during the winter months. And although medical professionals say that most of the healing benefits of the classic soup are psychosomatic, there is some truth regarding the anti-inflammatory properties of chicken noodle soup which can help relieve the development of cold symptoms. But medical benefits aside, you can’t deny the wholesome “good feeling” you get after having this old-fashioned classic.

Here at Chew Me Blog, we love the classics with twist. We are all about blending together flavors from different cuisines to create something unique and delicious (e.g. Greek Style Greens and Beans). So here I will share my Thai-ed version of Chicken Noodle Soup.

Thai Chicken Noodle Soup
6-8 Servings

For the Broth:
1 whole leftover chicken carcass
1 qt. water
1qt. chicken stock
1 medium-sized sweet onion, peeled and halved
2 cloves garlic, peeled
2 carrots, peeled and halved
2 inches of ginger, peeled and thinly sliced
2 stalks lemongrass
1 Kaffir leaf (optional)
Thai chilies (optional)
1 tsp. soy sauce
Salt to taste
Bok Choy
To Finish:
Leftover shredded chicken
Rice noodles, cooked to package instructions
Cilantro leaves
Scallions, sliced
Lime wedges

1. Place leftover chicken carcass in a large stock pot, add water and chicken stock, and bring to boil.
2. Take the lemongrass and, using the meat tenderizer or the back of a knife, smash the stalks. This helps to release the flavors. You will notice that the lemongrass becomes more fragrant after it is smashed (also called “bruising”). You can do the same step with ginger although it is not necessary.
3. Add onion, garlic, carrots, ginger, lemongrass, Kaffir leaf and Thai chilies. Kaffir leaves are extremely difficult to find in the Pittsburgh area which is why this is optional. If you have access to Kaffir leaves, definitely use it for this broth! It adds so much flavor!
4. Bring stock back up to a boil and reduce heat to medium. Cover and let cook for 30 minutes.
5. In the meantime, prepare your rice noodles to package instructions and set aside.
6. Strain out all of the chicken bones and veggies from the broth.
7. Shred any leftover chicken meat and put it back into the broth.
8. Add soy sauce and salt to taste. Let simmer for 10 minutes.
9. Add desired amount of Bok Choy
10. Place cooked rice noodles in a large soup bowl. Add broth and Bok Choy. Garnish with cilantro, scallions, lime and Sriracha.





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