Thai Chicken Soup - adapted from Quirky Cookings cashew satay
Print recipeThai Chicken Soup - adapted from Quirky Cookings cashew satay
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Thermomix TM 31
Created: 2012-08-01 11:49
Changed: 2012-08-01 13:02
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
IngredientsChicken Stock concentrate (from www.quirkycooking.com.au)
300 g chicken raw
300 g mixed chopped vegies your choice
1 bunch Mixed fresh herbs your choice
150g rock salt
1 --- bay leaf
50 g white wine
5 coriander seeds, whole
Satay Base (from www.quirkycooking.com.au)
130 g raw cashews
6 cloves garlic peeled
2 inch piece ginger fresh
1 chilli red or to taste
1 bunch corriander or flat leaf parsley
1 tablespoon extra virgin olive oil
40 g tamari sauce or soy sauce
40 g Rice Vinegar
1 tablespoon chicken or vegetable stock concentrate
400 g coconut milk or cream
100 g water
1 finger fresh tumeric
1 carrot, roughly cut
1 Zuchinni, roughly cut
1/4 cabbage, roughly chopped
1/2 Broccoli Head
250g boneless chicken thighs chopped
1 litre chicken stock recipe from EDC
Mince raw chicken for 4 sec, speed 10.
Add vegies and herbs chop for 10 sec, speed 5
Add rock salt, white wine, bay leaf, clove and coriander seeds.
Cook for 20 min, varoma temp, speed 2, with the simmering basket on top
instead of the MC.
Replace MC and blend for 1 min, speed 10. Go to speed 10 slowly
so you don't have hot liquid shooting out the top.
Place into jar and store in fridge.
Use as you would the veg stock concentrate.
1 tablespoon replaces 1 stock cube.
Place cashews, garlic, ginger, tumeric, chilli, coriander, olive oil, tamari, rice vinegar, chicken stock concentrate or veg stock concentrate in jug grind for 30 sec on speed 7.
Add coconut milk and blend on speed 8 for 10 seconds. Cook for 5 min,
90 degrees, speed 4.
When cooked remove from jug.
No need to wash as you are now going to add the ingredients for the soup.
Add chopped vegies, raw chicken and chicken stock (from EDC) to jug.
Add as much satay sauce to achieve the depth of flavour for your taste.
I usually add about half.
Cook for 15min, 100 degrees, speed 2, REVERSE.
Add juice of 1/2 to 1 lemon depending on how juicy they are.
Taste soup before adding salt.
If it needs more flavour add more chicken stock concentrate or satay sauce.
The soup is also delicious with rice noodles or steamed rice added.
If you haven't guessed by now I am a huge fan of Jo's from Quirky Cooking. I make this Satay sauce base and turn it into soups, curries or use it as a topping for steamed salmon and vegies. I made this soup for a team meeting and everyone loved it so here it is. Please let me know if there are any problems with the recipe, this is the 1st time I have posted. Enjoy