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.