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Tom Kloang Smokey Leftover Turkey Soup

INGREDIENTS

Serves 4

3 heads shallot, peeled and cut in half lengthwise

5-8 dried chilies, to taste

3 cups chicken stock, unsalted

2 stalks lemongrass (bottom half only), smashed and cut into 2-inch pieces

10 slices galangal

5 kaffir lime leaves

5 g. bonito flakes

2 Tbsp fish sauce

2 Tbsp tamarind juice

2 cups leftover cooked turkey or chicken (see note), torn into bite-sized

pieces

1 cup oyster or straw mushrooms, or other mushrooms of your choice, bite-sized

pieces

1-2 Tbsp lime juice

Chopped cilantro for garnish

Note: You don t need to have leftover meat for this! You can simply use raw

chicken, or if you want to achieve the rustic hand-torn-meat look like in the

video, simply poach a whole piece of chicken breast right in the stock (add the

fish sauce to the stock before poaching the chicken so the chicken is

flavourful). Remove the chicken, tear into pieces, then add them back into the

soup as per the instructions.

INSTRUCTIONS

To toast dried chilies: Place the chilies on a baking sheet and broil them on

low, 6 inches away from the elements, until they develop charred spots (watch

them and don t go anywhere, this happens very quickly!). Alternatively, place

the dried chilies into a dry wok or saute pan and toast over medium heat,

stirring constantly, until they are charred and crispy.

To char shallots: Place the shallots, cut side up, on top of a foil-lined

baking sheet and broil them on high on the top rack until the edges are

charred. Alternatively, place them on a grill, cut side down, until charred.

Add chicken stock to a pot and bring to a simmer over medium high heat. Add

shallots and dried chilies (if you want your soup to be spicy, break the

chilies up, the more you break the spicy the soup becomes). Lower the heat and

simmer gently for 5 minutes or until the shallots are softened.

Add lemongrass, galangal, kaffir lime leaves and bonito flakes and simmer for 3

minutes.

Add fish sauce, tamarind juice, cooked chicken or turkey, and mushrooms; bring

to a boil, then remove from heat. Add lime juice, taste and adjust seasoning

with more lime and/or fish sauce as needed. Sprinkle with chopped cilantro

right before serving.