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Thai Coconut Chicken Soup
Yield: 2 quarts
4 cups chicken stock
3 kaffir lime leaves, fresh or dried,
hand torn
2 small Thai chilies, halved lengthwise
2 cloves garlic, crushed
1 (3-inch) piece fresh ginger, peeled
and cut into 4 chunks
1 stalk lemongrass, white part only,
cracked open
1½ cups shredded cooked chicken
1 (13-ounce) can unsweetened
coconut milk
1 (8-ounce) can straw
mushrooms, rinsed
2 tablespoons Thai fish sauce
1½ teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black
pepper to taste
¼ cup chopped fresh cilantro leaves
Directions:
1. Add chicken stock to a medium
stock pot and bring to boil on
Medium (275°F).
2. Add lime leaves, chilies, garlic,
ginger and lemongrass to pot
and cover.
3. Lower temperature to
Medium-Low (175°F) and simmer
for 10 minutes.
4. Uncover pot and stir in chicken,
coconut milk, mushrooms,
fish sauce, sugar and lime juice.
5. Simmer soup for about 5 minutes,
until chicken is heated through.
6. Season soup with salt and pepper.
7. Pour soup into bowls and garnish
with cilantro.
74 • NuWave
PIC
Platinum Complete Cookbook
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®
Chicken Tortilla Soup
Serves: 4-6
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapeños, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted
diced tomatoes
1 (14.5-ounce) can black beans,
rinsed and drained
3 boneless, skinless chicken breasts
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black
pepper to taste
1 cup roughly chopped fresh
cilantro leaves
1 (8-inch) flour tortilla, grilled and cut
into thin strips
1 avocado, pitted and sliced
1 cup shredded Monterrey cheese
Directions:
1. Heat vegetable oil in large saucepan
or pot on Medium (275°F).
2. Add onions to pan and cook for
2 minutes.
3. Add garlic and jalapeños and cook
for 1 minute.
4. Add chicken broth, tomatoes and
beans to large saucepan or pot and
bring to boil on Max/Sear.
5. Once broth is boiling, lower
temperature to Medium-Low (175°F)
and add chicken.
6. Cook for 20-25 minutes and remove
chicken from pot to cool.
7. Add lime juice and cilantro to pot
and keep warm.
8. Shred chicken and portion into
serving bowls.
9. Ladle soup into each bowl and
garnish with lime wedge, tortilla
strips, avocado and cheese.
Chicken Noodle Soup
Serves: 4
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into
½-inch slices
2 celery ribs, halved lengthwise and cut
into ½-inch slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1½ cups shredded, cooked chicken
Kosher salt and freshly ground
black pepper
1 handful fresh flat-leaf parsley,
finely chopped
Directions:
1. Coat large stock pot with oil and
heat on Medium (275°F).
2. Add onion, garlic, carrots, celery,
thyme and bay leaf to pot and
cook for about 6 minutes,
stirring constantly.
3. Add chicken stock to pot and bring
to a boil on Max/Sear.
4. Add noodles and reduce
temperature to Medium-Low (175°F)
to simmer for 5 minutes.
5. Fold in chicken and continue to
simmer to about 2 minutes.
6. Season with salt and pepper and
sprinkle with chopped parsley.
Butter Sauce
Yield: ¾ cup
¼ cup white wine vinegar
¼ cup dry white wine
2 purple shallots, peeled and
finely chopped
4 whole black peppercorns
12 tablespoons unsalted butter,
chilled and cubed
2 tablespoons fresh lemon juice
Salt and freshly ground white
pepper to taste
Directions:
1. Combine vinegar, wine, shallots
and peppercorns in small
saucepan and bring to a boil
on Medium (275°F), stirring
occasionally.
2. Cook for about 3 minutes, or until
liquid reduces to about
2 tablespoons.
3. Strain vinegar mixture into small
sauté pan, discarding shallots
and peppercorns.
4. Heat sauté pan on Low (100°F).
5. Add butter, 1 cube at a time, to pan,
whisking constantly.
6. Once butter has melted, add
another cube and repeat until all
butter is incorporated.
7. Remove pan from PIC and whisk in
lemon juice, salt and pepper.
Tip: It's important to chill the butter
before adding it to the vinegar
reduction. If the butter is warm it
may melt too quickly, making it
harder to incorporate into the liquid
and causing the mixture to split
Tip: Do not use salted butter.
Stocks, Soups & Sauces
• 75
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