Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet.
Total Time
1hr
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1
Bone-In, Skin-On Chicken Leg
•
to taste
Chicken Stock
•
to taste
Kosher Salt
•
to taste
Fresh Ginger
, grated
•
to taste
Garlic
, grated
•
to taste
Togarashi Chili
•
to taste
Furikake
•
1
can
(13.5 oz)
Coconut Milk
•
2
Tbsp
Thai Sweet Chili Sauce
•
1
pckg
Udon Noodles
•
4
Tbsp
Thinly Sliced
Scallions
•
to taste
Fresh Cilantro
, roughly chopped
•
to taste
Chili Peppers
, finely sliced
•
to taste
Chili Threads
Cooking Instructions
1.
Blanch Bone-In, Skin-On Chicken Leg (1) in salted water, discard water, cover the leg with Chicken Stock (to taste). Season with Kosher Salt (to taste), Fresh Ginger (to taste), Garlic (to taste), Togarashi Chili (to taste) and Furikake (to taste). Simmer for 45 minutes to 1 hour.
2.
about halfway through the cooking process, 20 to 30 minutes, add Coconut Milk (1 can) and Thai Sweet Chili Sauce (2 Tbsp) to the soup.
3.
Simmer until the chicken is tender. Remove the chicken, let it cool enough to handle, then remove the meat from the bones, discard the bones. At this point, if you want the soup to be creamy and smooth, blend the soup with a blender to uncurl the coconut milk.
4.
Add Udon Noodles (1 pckg) and 1/2 of the chicken to the soup, heat through and check/adjust for seasoning. Add Scallions (2 Tbsp), Fresh Cilantro (to taste) and Chili Peppers (to taste).
5.
Add the rest of the shredded chicken to a serving bowl. Top with the noodles from the soup, cover with the rest of the soup and garnish with more Scallions (2 Tbsp), more Chili Peppers (to taste) and Chili Threads (to taste).
Nutrition Per Serving
CALORIES
836
FAT
54.1 g
PROTEIN
22.8 g
CARBS
70.3 g
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