Kaeng chud mu kai

Kaeng chud mu kai

Pork and chicken soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 small chicken
or 2 chicken legs
125ml fish sauce
70g palm sugar, grated
1 teaspoon whole black peppercorns
1 whole coriander plant, including leaves and roots
1/2 teaspoon salt
90g cellophane noodles
5 dried shiitake mushrooms
500g Mu wan, in stock
3 tablespoons spring onion, chopped
3 tablespoons fresh coriander leaves, chopped
1 fresh red chilli, seeded and sliced, (optional)

Method

  1. Put the chicken into a saucepan with the fish sauce, palm sugar, peppercorns, coriander plant, salt and 1.5 litres water. Bring to the boil, then reduce the heat to low, cover, and simmer until the chicken is tender. Strain the stock, reserving 1 litre. Discard the skin and bones and finely shred the meat.
  2. Soak the noodles in hot water for 20 minutes, then drain. Cut into 5 cm lengths. Soak the mushrooms in hot water for 20–30 minutes, then drain well, cut off and discard the stems and thinly slice the caps.
  3. Cut half the pork into dice, reserving the remaining pork for use in another dish, or simply serve as sweet pork. Measure 500 ml of the pork stock.
  4. Put the chicken stock and pork stock in a large saucepan and bring to the boil. Add the noodles and mushrooms and simmer for 10 minutes. Add the chicken and pork, spring onion and coriander leaves and turn off the heat immediately. Serve garnished with the chilli, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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