So here we are, people! Welcome to Souffle on a Stick, a rambling sort of adventure that will lead us all down the paths of food and righteousness. And humor. And whatever we feel like chatting about. Okey dokey?
Let us begin at the beginning: the name of this blog. First of all, souffles are a pain to make. They are absolutely delicious, however, so the end result is worth the effort. I will explain a basic souffle construction process, in detail, at a later date. Won't that be super? In addition, while they are sticky and airy, they do not sit well on a stick. It's basically an impossiblity. A contradiction. It ain't gonna work out. But I thought the idea was funny.
Today, we'll actually be talking about soup. I absolutely love soup and its equally amazing cousins chowder and bisque. In fact, if "Soup on a Stick" were not already taken by several noteworthy agencies and Brak from Space Ghost, this would be the title of this blog.
For your listening pleasure:
Soup on a Stick - by Brak
Alas, I am not a thief nor a "poser" (as the kids would say) so I had to come up with a more original blog title.
Today's soup du jour is Asian in nature and spice. Taking the comforting yummyness of chicken soup and "spicing it up" with new and different flavors is always a blast. My favorite and most often requested variation is Thai Chicken Soup. Simple, yet effective. Extremely "chicken-y." Not very "vegetable-y." Not ya mamma's chicken soup.
Ready?
Grab an onion. Vidalia, if you can get it. They're Georgian (the state, not the country), not Asian. I know, I know, but they are the superior onion choice. Chop it into tiny bits with your razor sharp kitchen knife. Note: If your kichen knife isn't razor sharp, promptly obtain a sharpener for yourself and get to work on that knife. A dull knife is your ENEMY. Plus, how is your dull knife supposed to be an effective weapon in the event of the (potentially impending) zombie apocalypse? Short answer: it won't be. Now get to sharpening! *whipcrack*
Are you back now with your sharp knife? Razor sharp, right? Fantastic. Now chop that onion again because you know it wasn't chopped finely enough the first time. We need tiny bits so you get a few in each soupy mouthful.
Fire up your stovetop burner...medium high heat would be grand. In a large soup pot (you have one of these, right?), heat 1 1/2 tbsp. of vegetable oil and add your onion bits. They should sizzle nicely and start filling your kitchen with tasty smells. Onions cooking...mmmm.... Give em about 5 minutes. Oh the lovely smell...the only thing better would be to add garlic...which of course we will now do. 4 minced cloves actually. Use your garlic press, if you like. Just make sure you get as much of that delicious stuff in there as possible. Man, I love garlic. And onions.
Now, to spice up your life, 1 1/2 tbsp of coriander, 1 tsp freshly ground black pepper, 1 tbsp ground ginger (or twice as much fresh, if you've got it), and 1/8 tsp cayenne pepper go into the pot. Holy guacamole, it smells phenomenal in here. Give the mix a nice stir and about 30 seconds of cooking time for maximum flavor releasing.
To the mix, add 4 tbsp fish sauce, 2 tbsp soy sauce, 1 can unsweetened coconut milk, and 6 cups of chicken broth. Note: homemade chicken broth is amazing. Swanson's is a good substitute. My go-to for this particular recipe (and many others I make) is Better than Bouillon. AMAZING flavor out of this small jar. When I don't have stock available, this is my best pal. Use what you love.
Turn up the heat to high and cover that bad boy. While we're waiting for that to boil, cut up 4 boneless skinless chicken breasts into bite size chunks. As soon as the soup boils, add the chicken to the pot and give it a stir. The chicken will be cooked through in about 4 minutes. Magic! Last, but certainly not least, add the juice of half a lime to your cauldron.
I know what you're thinking...is that it? No more ingredients or steps? Well, maybe. This soup can be served over rice or egg noodles or eaten as a standalone bowl of awesome. Do what you love. The best part about this soup is that, because it's so basic, you can keep adding anything that strikes your fancy. I'm getting into kale (cuz kale's getting into me!) so I'll sometimes add a few washed handfuls of torn kale leaves. Or spinach. Or mushrooms. Or all three. Go nuts!
Try it. You'll like it.
-Sam
Thai Chicken Soup
1 1/2 tsp vegetable oil
1 large Vidalia onion
4 cloves garlic
1 1/2 tbsp ground coriander
1 tsp pepper
1 tbsp ground ginger
1/8 tsp cayenne pepper
4 tbsp fish sauce
2 tbsp soy sauce
1 can unsweetened coconut milk
6 cups chicken broth
4 boneless skinless chicken breasts
juice from 1/2 a lime
In a large soup pot, heat the vegetable oil on medium high heat until it shimmers. Finely chop the onion and add to the pot. Saute 5 minutes and add the finely chopped garlic cloves. Saute for an additional 2 minutes. Add all spices to the pot and saute for 30 seconds, until fragrant. Add the fish sauce, soy sauce, coconut milk, and chicken broth. Bring to a boil, stirring frequently.
Cut the chicken into bite-size chunks. Add to the pot and cook for at least 4 minutes. Add the lime juice.
Serve hot as-is or over rice or egg noodles.
Serves 4
