- Yield: 5 lts
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Asian soup Base
In our house we love soups. However we all know how we like it and its not all the same! Yes I know if they dont like it go hungry. I eat for pleasure and for the most part its very easy for everyone to have what they prefer. You will see in recipe there is the ability to keep it mind or give it some kick! Be brave. you can always add more plain stock to dumb it down.
This is something I make in a large amount so grab your stock pot. Its also a great time to get those bits and pieces out of the freezer. When I buy fresh coriander i clean up the roots and put them in a zip lock bag and freeze for this very thing. Extras like the kaffir lime leaves, tops of shallots/spring onions, maybe some galangal or lemongrass. They are all flavor and this is just a starting point I found to be a happy medium.
Also feel free to make your own stock. I used to 100% make it from scratch including the chicken stock. However, 1 night I just couldnt be bothered so I tried using good old Vegeta and it was perfect. Choose for yourself but weigh up is the extra electricity and effort worth it. If you think yes. Awesome, I did for years. If not cool give yourself a break and take the short cut now and again with a good quality pre made stock.
- Garlic cloves - 5
- Coriander roots - 5 to 8
- Fresh long red chilli - 1/2 to 1
- Fresh ginger - 5cm thumb
- Kaffir lime leaves - 5 to 8
- Fresh lime juice - juice of 2
- Brown onion - 1 lg
- Chicken stock - 5 lts
- Fish sauce - tbsp
- Soy sauce - 1/4 cup
- Kecup manis - 2 tbsps
- Sesame oil - 1 tsp
- Peanut/veg oil - 2 tbsps
- Palm sugar - 1/4 cup
- Star anise - 3 stars
- Prep all your flavorings. Finely slice coriander roots, chillis and brown onion, crush garlic and grate the ginger (micro plain is best). You can leave leaves whole but i like to roughly rip them up when adding them to stock.
- Grab your stock pot heat to a med to high temp. I use 7. Add peanut oil first then sesame oil. Add all flavoring except leaves.
- Once onion is transparent add your stock, leaves, palm sugar, star anise, lime juice and sauces. (Feel free to use water and stock cubes and powder/cubes, I do.) Simmer on a medium heat for about on hr stirring occasionally.
- While its cooking taste it to see if you think it needs a little more something. Asian food is about balance. Too spicy hot add more palm sugar. If you want more salt add some salt, I dont like to go over the top with soy or fish sauce as I like the crisp salt flavor. But its your soup! See which salt you like best. For me I usually add more Kecup manis. I love it, the sweetness! YUM
- When you are happy with your flavor strain the soup to remove the solids. Just before serving i like to add fresh kaffir leave to give the freshness zing.
- To serve we have a big noodle bowl with shredded lettuce or Asian greens, sliced spring onion, julianne carrots and snow peas. Top with fresh coriander leaves, small wedge of lime and maybe some deep fried shallots. Other serving suggestions are precook noodles of your choice, I love thick flat rice noodles. Wantons are sooo delicious in this soup. Add some protein by poaching some chicken or prawns? Purists could finely slice some eye fillet and used the hot soup to cook. Like I said. My base used your way. ENJOY
Tips for storing. To store I allow soup cool to room temp then put into zip lock bags, Snack size bags per person is usually about 1 to 1 1/2 cups. Me I like mine with a lot of kaffir lime taste so in the bag ill add a fresh leave, Terry and Grace love chilli so a few slices of fresh chilli in their bags. Sam hes a sweet tooth so some extra kecup manis or palm sugar. Sounds like a lot of work. Maybe. After a busy day or on a cold day for lunch you will be glad you put in the extra effort.Add to Favourites