Oodles of Foodles (original) (raw)

Chicken stock: had a small tupperware container of it in the freezer from the last time we got a rotisserie chicken -- you boil the bones and leftover meaty bits with herbs and white wine and water, and you'll have yourself delicious nutricious fatty (=flavor!) chicken stock. Note: it WILL gelatinize -- this is normal!

Ground spices: ancho chili pepper, sweet paprika, galangal, ginger, coriander

Canned/bottled: baby corn, Caravelle sweet pepper sauce, fish sauce, white wine, chicken broth (broth is different than stock -- no gelatin since it's only made with the meat), and 3 cans of coconut milk

Fresh: garlic, onions (i used finely chopped leeks, shoulda gone with onions), mushrooms, zucchini, finely sliced poblano pepper (sauteed in sesame oil to "roast" and mellow them), cilantro, lemongrass (two big stalks were just $1 at Central Market -- loads of flavor!), 100% organic lime juice (easier than juicing a lime, and just as tasty)
... and chicken!
(we had two boneless chicken thighs in the freezer, leftover from a bulk-pack from Sprouts)
... which i thawed, cubed and soaked in lemon juice for about an hour while i cleaned the kitchen and got the soup going. you toss it in late in the game, when the soup's at a boil, and it cooks so tender!

[almost all the ingredients are "stock items" in our kitchen except the poblano and lemongrass, which are occasionals]