2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 medium red onion, diced, divided
2 teaspoons brown sugar
freshly ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon kosher salt, or to taste
1 tablespoon freshly minced ginger
4 cloves garlic, finely chopped
6 cups chicken broth, or to taste, divided
1 (13 ounce) can unsweetened coconut milk (not low-fat)
2 tablespoons red curry paste, or more to taste
¼ teaspoon cayenne pepper
1 bay leaf
1 tablespoon fish sauce
1 (2 pound) kabocha squash
1 large red bell pepper, diced
2 medium green onions, thinly sliced, or more to taste
½ cup chopped fresh cilantro, or more to taste
¼ cup chopped fresh basil, or more to taste
2 small serrano peppers, thinly sliced
3 medium limes, halved
Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale – trimmed, chopped, rinsed, drained
1 pinch cayenne pepper (optional)
Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish.
Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt.
Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed.
Add kale, a handful at a time.
Transfer browned sausage to soup. Bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Notes : Je prépare mon bouillon de poulet en l’assaisonnant avant d’y faire cuire les dumplings directement dans le bouillon jusqu’à ce qu’ils flottent puis j’ajoute le bok choy à la fin. J’ajoute l’oignon vert en garniture sur la soupe au moment de servir.
J’utilise un 1/2 paquet de pâte wonton que je fais dégeler la veille (environ 34-35 dumplings).
Donne 6 portions
For the wonton dumplings (makes around 36 small ones)
36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
150g uncooked and shelled prawns, finely chopped
150g lean pork mince
1 tbsp grated ginger
1 tbsp light soy sauce
1 tbsp rice vinegar or rice wine vinegar
1 tsp toasted sesame oil
2 spring onions, finely chopped
For the soup
1.5 litres chicken stock
2 small heads of pak choi (ou bok choy), roughly sliced
1 tsp light soy sauce
2 tsp rice vinegar or rice wine vinegar
1 tsp toasted sesame oil
2 generous pinches of white pepper
2 spring onions, finely chopped
Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
Wet your finger and run a little water around the edge of the top half of the wrapper.
Fold the bottom up and over the filling, so it meets with the top edge. If square, bring the bottom corner of the diamond up to meet the top corner.
Run your finger over the filling to push out any air bubbles, then press the pastry firmly around the meat so you have a sealed parcel.
Turn it over and dab some water in the middle. Tightly fold one corner into the middle. Add another dab of water and then tightly fold in the other corner. If using a square, you can tuck down the top corner that remains sticking out at this stage.
Repeat until you’ve used up all of the wonton wrappers and filling.
As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.
The soup :
In a large pan, bring your chicken stock to a gentle boil.
Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked.
Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the pak choi – first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste.
Serve up six dumplings per bowl, then pour over a couple of ladles of the liquid. Finish off with a scattering of chopped spring onions, and serve immediately.
1/2 to 1 teaspoon coarsely ground black pepper, to taste
2 2/3 1 1/3 cups uncooked orzo, ditalini, or other small, roundish pasta
To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.
Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.
Shape tiny meatballs, (about 1″ diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.
Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.
Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.
Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it’s al dente. For orzo, this will take about 8 minutes or so.
Ajouter les épinards frais hachés, laisser cuire 1 à 2 minutes.
Add salt and pepper to taste; using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.
Serve the soup garnished with freshly grated Parmesan or Asiago cheese.
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves.
Remove the lemon grass stalks.
Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
1 (28-ounce) can (1 pot de 500 ml) crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans ( 1 canne de 540 ml) cannelloni beans (ou haricots rouges) drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water (soup) for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.