Thai Chicken Soup - adapted from Quirky Cookings cashew satay

1.

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.

2.

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.

3.

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.