To make the stock:
leftover roast chicken including any drippings from roast
lemon used when roasting the chicken (discard the sage)
1/2 large onion coarsely chopped
2 stalks of celery coarsely chopped
1 carrot coarsely chopped
3Tbs of fish sauce (for salt flavor)
Salt and black pepper to taste
1 Tbs of garlic grated or minced
1 tsp dried basil
1 tsp dried oregano
red chili flakes to taste
2 bay leaves
Water to fill pot above chicken (12 cups)
Note: If you are preparing this stock without roasting the chicken first, just use some bone in chicken (about 2lbs worth) and slice 1-2 lemons into quarters and place into stock. Then add all other stock ingredients.
Directions for Stock:
Place all ingredients into pot and boil for 45 minutes. Taste for seasoning add fish sauce as needed for salt. After stock has boiled and reduced/concentrated in flavor strain stock away from the ingredients using a colander. To do this I placed a large heat proof bowl (or another pan) under a colander. Then I pour the stock through the colander and it separated the whole pieces from the stock. I placed the strained stock back into my soup pot and then picked out all the good chicken meat off the bone. You may have to wait until the chicken cools off so you can handle it with your hands. Discard the boiled onions, celery, carrots because their flavor has been infused into the stock and is not longer needed.
shredded chicken meat from the prepared stock
Fish sauce as needed for salt
1 (15oz) can of coconut milk
1/2 large onion diced
2 large potatoes peeled and diced
2 large carrots peeled and sliced
1 cup frozen peas
Directions: Cook carrots, onion, shredded chicken and potatoes in prepared chicken stock. Once potatoes are tender add the frozen peas and coconut milk then bring to a simmer for 10 minutes. Taste for seasoning and serve. Garnish with green onions or lemon slices. Enjoy.
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