Converting this to a stovetop preparation would be really straightforward. At the end of step 2, I would bring the whole mixture to a boil, then reduce to a simmer and cook for 30 to 35 minutes until a piece of chicken has an internal temperature of 165 degrees.
Then for step 3, I'd add the coconut milk and bring back to a simmer. Let cook for an additional 15 minutes and you should be all set!
Easy to cook this soup in under an hour on the stove. (I’ve cooked a signature version from Jean-Georges Vongerichten in a saucepan on the stove and it came out lovely. Other well regarded versions also use that method as does this Martha Stewart version in the headnote.) I would follow the sequence (but not necessarily the timings) of the recipe designed for the slow cooker & test/taste for flavor and doneness as you go.
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Converting this to a stovetop preparation would be really straightforward. At the end of step 2, I would bring the whole mixture to a boil, then reduce to a simmer and cook for 30 to 35 minutes until a piece of chicken has an internal temperature of 165 degrees.
Then for step 3, I'd add the coconut milk and bring back to a simmer. Let cook for an additional 15 minutes and you should be all set!
Hope this helps.
- Justin from the Hotline team
(I’ve cooked a signature version from Jean-Georges Vongerichten in a saucepan on the stove and it came out lovely. Other well regarded versions also use that method as does this Martha Stewart version in the headnote.)
I would follow the sequence (but not necessarily the timings) of the recipe designed for the slow cooker & test/taste for flavor and doneness as you go.
Here are two recipes for you to compare with the Martha Stewart one, and maybe use.
recipe from Vong, NYC restaurant 1990s to early 2000s
https://tbtam.com/2007/03/jean-georges-chicken-soup-with-coconut-milk-and-lemongrass-2/
popular recipe from 40Aprons blog
https://40aprons.com/tom-kha-soup-whole30/#wprm-recipe-container-15842