Tag: rice

Thai Rice Soup, aka Khao Tom

We’ve made Thai Rice Soup a couple of times now. It’s a good soup that doesn’t take a super-long time. I’m not sure I’d recommend it for a weeknight, but maybe a weeknight if you have a little extra time. It’s spicy but not too much so.

8oz ground pork
3T fish sauce
2T chili-garlic sauce
salt & ground pepper
3T lard or coconut oil (Do NOT substitute vegetable oil. The soup quality will suffer. I used bacon grease and it was fine.)
5 large shallots, thinly sliced
8 medium garlic cloves, thinly sliced
3 lemon grass stalks, trimmed to 6″, smashed
2T finely grated ginger
2.5qt low-sodium chicken stock
4c cooked jasmine rice
1c chopped cilantro
3T lime juice, plus wedges for serving

  1. Mix pork, 1T fish sauce, 1T chili-garlic sauce, 0.75t pepper. Mix and form into 20 meatballs (approx 2t each). Place on a large plate and refrigerate.
  2. Heat dutch oven over medium-high heat with lard until shimmering. Add shallots and 0.5t of salt, stirring until browned, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in ginger and lemon grass and cook until fragrant, about 30 seconds. Add broth, bring to a boil. Reduce heat to simmer for 15 minutes.
  3. Remove and discard lemon grass. Add meatballs, stir gently until cooked, about 5 minutes. Stir in the rice. Remove from heat and add 2T fish sauce, 1T chili-garlic sauce, 1t pepper, cilantro, and lime juice. Ladle into bowls and serve with lime wedges.

Once again, this is from Milk Street’s Tuesday Nights cookbook. It’s still a recommended purchase.

Homemade chicken teriyaki

I’m not a huge chicken teriyaki fan, but I do like the combo of fresh vegetables and umami’ed up chicken in this one. Plus, it’s quick – you can make it on a weeknight.

4T sake
1T cornstarch
2lbs boneless, skinless chicken thighs, cut into 1″ pieces
2T veg oil (not olive oil)
0.5c mirin
0.25c tamari (aka gluten-free soy sauce – use soy sauce if you’re not GF)
1T finely grated ginger
0.5t ground black pepper
3c cooked white rice
3 scallions, sliced thinly on the diagonal
3″ piece of cucumber cut into matchsticks
4t roasted sesame seeds

  1. Whisk 2T sake and cornstarch. Add chicken, toss to coat. Heat 1T oil in a 12″ skillet until shimmering. Add half of the chicken in a single layer and cooking without stirring until browned, about 3 minutes. Flip chicken, cook another 2 minutes. Transfer to bowl, repeat with remaining chicken.
  2. Return skillet to medium heat, add mirin, tamari, remaining 2T sake, and ginger. Bring to simmer and cook, stirring and scraping up brown bits until spoon drawn through leaves trail, about 5 minutes.
  3. Return chicken and any accumulated juices to pan. Add pepper and cook, stirring until chicken is glazed, about 4 minutes. Season with additional tamari to taste. Divide rice amongst 4 bowls. Spoon chicken over rice, top with cucumber, scallions, and sesame seeds.

Recipe from Milk Street’s Tuesday Nights cookbook. It’s worth your while to pick this one up. Trust me.

Chicken Soup for Lunch

Chicken Soup with Kale & Carrots

This recipe – Chicken Soup with Kale and Carrots – is all right. It’s certainly easy, if a little time consuming, just because you’re making the stock from scratch. However, it’s a little bland. I made it a week ago and have been heating up the leftovers for lunch. I should have added more salt & pepper when I made it, I think. Overall, though, it’s a filling, healthy lunch.

Chicken Soup with Kale & Carrots (from It’s All Good)

1 whole chicken, cut into pieces
1 large leek (I used 2) roughly chopped
1 celery stalk, roughly chopped
1 large carrot, roughly chopped + 2 carrots, peeled and diced
1 yellow onion, quartered
1 bay leaf
2 sprigs thyme
0.5t black peppercorns
2t salt
1 bunch kale, leaves stripped off stems in bite-sized pieces
Freshly ground black pepper

Combine the chicken, leek, celery, roughly chopped carrot, onion, bay leaf, thyme, peppercorns and salt in a large soup pot and cover with water (~10c). Bring the soup to boil over high heat, then reduce to simmer for about 2 hours. Strain the stock and pull out the white meat (I used both the white and dark meat, you can use just the white and reserve the dark for another use. However, pulling just the meat out wasn’t the easiest thing in the world and further separating light from dark just wasn’t going to happen.) Dice the chicken meat. Add to soup along with remaining carrots and the kale (I also threw in a handful of brown rice.) Simmer for an additional 20 minutes. Season to taste with salt & pepper.