I supposed I need to work on naming this dish, it is a massive cultural misappropriation from so many cuisines, I have lost count.
I’ve been slightly under the weather, change of seasons, change of location, election anxiety, etc, etc, etc. Time for a good bit of “nutritional medication”, comfort food based on chicken noodle soup, with a strong and spicy asain flair
We use coconut milk, ginger, chicken stock, chicken, curry block and ramen noodles, along with my basic ramen noodle sauce. Somewhat of a “Tom yum”, but with my own “Rogue Chef” twist.
Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand.
The words “tom yam” are derived from two Thai words. Tom refers to the boiling process, while yam means ‘mixed’. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Then, seasoning and other preservative ingredients are added. The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as shrimp, chicken, or pork.
The taste of tom yum is based on sour and spicy flavors. A paste called nam prik pao is prepared as a base of the soup, to which water, herbs and meat are added. The nam prik pao is made from roasted chilies, shallots, and garlic and the ingredients are best grilled on a charcoal fire.
The basic ingredient of tom yum is shrimp or pork. The most popular tom yum base is river shrimp called tom yum goong.
The essential ingredients of tom yum are herbs such as lemongrass, galangal, and kaffir lime leaves. Other ingredients are also important, especially Thai chilies, mushroom, coriander leaf (cilantro), tomatoes, sweet white onions, lime juice, sugar, and fish sauce. Tom yum nam khon is a variety with coconut milk or evaporated milk.
Coconut Curry Soup with Chicken
- 1 tbsp Vegetable Oil
- 2 tbsp Ginger Paste
- 2 tbsp Minced Garlic
- 1 block Japanese curry sauce
- 4 cups Chicken Stock
- 3 ea Chicken Thighs Boneless, skinless, 3/4" chunks
- 1 Can Coconut Milk
- 1 ea Yellow Onion Medium, peeled, diced
- 1 tbsp Chili Oil Or chili crisp
- 1 tsp Red wine vinegar
- 1 tbsp Brown Sugar Light
- 2 packages Ramen Noodles Optional
- 2 tbsp Soy Sauce
- 2 tbsp Sesame oil
- Heat the oil in a large pot over medium heat
- Add onion and cook until soft / translucent
- Add ginger and garlic, chili oil / crisp cook until fragrant, ~ 60 Sec
- Add chicken and sear well, looking for mostly white, with some red
- Add Soy, sesame oil, stir to coat
- Add chicken stock, curry block, vinegar, sugar, cover simmer for 10 minutes
- Add noodles, (if used), simmer an additional 5 minutes, chicken should be cooked through
- Add coconut milk, bring back to a simmer.
- Season, taste and balance flavor
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