There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Chicken soup remixed -- filling enough to be a full meal and the perfect template for further experimentation.
Chicken soup has always been the girl next door. It's always there when you need it; it's consistent; it's soothing. This soup is what happens when that girl next door studies abroad in Thailand.
The Massaman curry style is easy-going and allows you to play with the ingredients and spices, so here are a few things to consider:
Serves 4 to 5 (hearty portions)
6 cups chicken stock (or substitute 2 cans low-sodium chicken broth and 2 1/2 cups water)
1 tablespoon fish sauce, plus additional to taste
2 stalks lemongrass
A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
4 large garlic cloves
2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
2 large chicken breasts (boneless, skinless or bone-in split)
3 large, fat carrots
10 to 15 baby yellow or red potatoes, depending on size
1/4 cup unsalted, roasted peanuts, plus additional for garnish
3 scallions (4 if they're really skinny)
1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
1 cup full-fat coconut milk
2 packages pre-boiled udon noodles, 12 to 14 ounces total
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now