Course: Soup
Tags: Dan Original
thai-chicken-soup
Created this after craving the canned or… Subway??? one.
You can use some combination of sweetened condensed milk and cream. If you use cream only, add 2 tbl of sugar or Splenda for the sweet/sour balance.
Source
Created by Dan, 2022-06-24
Ingredients
| chicken carcasse | |
| 1 | onion |
| 1 | carrot |
| 1 | bay leaf |
| ½ | cinnamon stick |
| 1 tsp | peppercorns |
| 1½ tbl | lime juice |
| 1 tbl | soy sauce |
| 2 tbl | chili paste, e.g. Old Dry Mom |
| 1 stick | celery or lovage |
| handful | chives or egyptian onion |
| 1" | ginger |
| ¼ cup | rice |
| ½ c | sweetened condensed milk or cream |
Bust Out
| Instant Pot | |
| bowl | |
| colander |
Steps
- Set Instant Pot to 10 minutes, add chicken carcasse and 1c water so it can heat while you do the next step.
- Cut onion in half, add it and unpeeled carrot, bay leaf, cinnamon stick, peppercorns, lime juice, soy sauce, chili paste, e.g. Old Dry Mom, celery or lovage, chives or egyptian onion, and sliced ginger.
- Just barely cover with water, put the lid on and cook for 10 minutes, let pressure drop.
- Transfer stock, carcasse & vegetables to a bowl and strain it back into the pot thru the colander.
- Add rice, put the lid on, and set for 1 minute and let pressure drop.
- While it's cooking, cool the colander e.g. in the fridge, and separate the meat from the carcasse and cooked vegetables. Discard the bones & vegetables.
- Add the meat, sweetened condensed milk or cream to the pot (and sweetener if you used just cream.)
- Season with salt and serve.