Shan Noodles

I don’t know about you but there are so many times I wake up in the morning and I crave soup. I’m talking about a few in particular, and they are all Asian based soups. Soups like Khao Soi, Pho, or even Khao Poon. These are all noodle based soups, soaked in great curry based broths and they do nothing more than bring awesome comfort to your soul. I love them, and this soup in particular is right up with them. It’s called Shan Noodles, and is a riff on all of the soups mentioned above, and typically in that same region, just north of Thailand and Laos, in the Myanmar region, a hodge podge of various cultures, and when that happens, you know you are going to have some pretty awesome food. This is one of them.

Shan Noodles Recipe
Shan Noodles Recipe

This soup is basic but loaded with tons of flavor, plus it is way too simple to make. You can make this with ground pork or chicken as well, but I choose pork. Let’s get started.

Ingredients:

  • 4 tbsp canola oil
  • 1 1/2 pound of ground pork
  • 1 medium yellow onion, diced
  • 5 roma tomatoes, grated
  • 3 cloves of garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp Spanish paprika
  • 1 tbsp turmeric powder
  • 4 cups of chicken stock
  • 1 cup of water
  • 2 tbsp roasted peanuts, lightly crushed
  • 1 tbsp fried garlic, optional
  • 1 tbsp fresh cilantro
  • 1 small baby bok choy, chopped
  • salt to taste
  • Rice noodles, cooked al dente
  • 1 green onion, thinly sliced, optional

Start by heating a large skillet on medium-high heat. Add the canola oil, and let it come to a quick simmer. Add in the ground pork, and using a wooden spoon, continue to break up the pork (or ground chicken), and cook until browned.

Next, add in the diced onion and garlic, and cook for about 5 minutes, stirring along the way.

Next, add in the paprika, soy sauce, fish sauce, and turmeric, and stir. Cook for about a minute, then add in the grated tomato. Give this a good stir, and cook for another minute or two. Now add in the water, stir, reduce the heat to a simmer, and cook for about 15 minutes.

How to make Shan Noodles
How to make Shan Noodles

During this time, heat up the chicken stock on the stove on medium heat. Add in the bok choy and let it cook until tender.

Boil water, enough to cover the amount of your rice noodles, and cook until they are al dente, about 5 minutes.

Now you are ready to serve.

Add your cooked rice noodles to your soup bowl. Generously ladle the pork mixture onto the noodles, then add broth to cover the noodles. Add the bok choy, chopped peanuts, fried garlic,and fresh cilantro. Shower with the green onions. Taste, and season with salt.

Dig in. Again, this is like most of those great Asian soups, but something about this one is really special. Sure, it could be the pork mixture, but when everything is brought together it is really, really yummy. Hope you enjoy!

Shan Noodles
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 tbsp canola oil
  • 1½ pound of ground pork
  • 1 medium yellow onion, diced
  • 5 roma tomatoes, grated
  • 3 cloves of garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp Spanish paprika
  • 1 tbsp turmeric powder
  • 4 cups of chicken stock
  • 1 cup of water
  • 2 tbsp roasted peanuts, lightly crushed
  • 1 tbsp fried garlic, optional
  • 1 tbsp fresh cilantro
  • 1 small baby bok choy, chopped
  • salt to taste
  • Rice noodles, cooked al dente
  • 1 green onion, thinly sliced, optional
Instructions
  1. Start by heating a large skillet on medium-high heat. Add the canola oil, and let it come to a quick simmer. Add in the ground pork, and using a wooden spoon, continue to break up the pork (or ground chicken), and cook until browned.
  2. Next, add in the diced onion and garlic, and cook for about 5 minutes, stirring along the way.
  3. Next, add in the paprika, soy sauce, fish sauce, and turmeric, and stir. Cook for about a minute, then add in the grated tomato. Give this a good stir, and cook for another minute or two. Now add in the water, stir, reduce the heat to a simmer, and cook for about 15 minutes.
  4. Boil water, enough to cover the amount of your rice noodles, and cook until they are al dente, about 5 minutes.
  5. Now you are ready to serve.
  6. Add your cooked rice noodles to your soup bowl. Generously ladle the pork mixture onto the noodles, then add broth to cover the noodles. Add the bok choy, chopped peanuts, fried garlic,and fresh cilantro. Shower with the green onions. Taste, and season with salt.

 

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Chicken and Potato Chowder

I recently decided to make a chowder for my wife. I know she loves most types of soup, in particular of the chowder styles. I did this not only because I love her dearly, but also because I had leftover rosemary fingerling smashed potatoes staring at me every time I opened the refrigerator and I was not going to have them go to waste. Sure, I thought of making a corned beef hash with them, but the thought of my wife took over and won that urge.

Chicken and Potato Chowder Recipe
Chicken and Potato Chowder Recipe

This recipe was not only a great use of leftover, but super simple to make and full of comfort to boot. We ate this chowder for a few days, it was that good.

Ingredients:

  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • 1/4 cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • 1/2 tbsp salt, to taste
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional

Start by having your mise-en-place in place as this is a bit of a quick process.

Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.

Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.

Chicken and Potato Chowder Ingredients
Chicken and Potato Chowder Ingredients

Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.

Now you are ready to serve.

Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

Dig in. This chowder scream comfort. Maybe it is the tenderness of the vegetables and potatoes, or maybe it is the subtle, but flavorful hint of thyme, but overall this chowder will have you wanting another bowl, and another one the following day. My wife was super happy with this recipe, and I was as well, plus I was able to use up those great potatoes. Hope you enjoy!

Chicken and Potato Chowder
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • ¼ cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • ½ tbsp salt, to taste
  • ½ tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional
Instructions
  1. Start by having your mise-en-place in place as this is a bit of a quick process.
  2. Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.
  3. Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.
  4. Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.
  5. Now you are ready to serve.
  6. Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

 

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Kale and Broccoli Cheddar Soup

I know this is not the prettiest pictures of a soup, however all I can say was this creation was packed full of flavor, and great ingredients to boot. I often ask my wife what she had for lunch, and she will often come back with something along the lines of a broccoli and cheese soup. We have all had it before, and we’ve had good soups, and horrible soups. This one leans to the good soup for sure, regardless of the look. It’s hearty, and makes a great lunch or dinner and is just as good for a leftover.

Kale and Broccoli Cheddar Soup Recipe
Kale and Broccoli Cheddar Soup Recipe

Let’s get started.

Ingredients:

  • 1 head of curly kale, chopped, stems removed
  • 4 cups of broccoli, roughly chopped
  • 2 cloves garlic
  • 3 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 cups of milk
  • 2 cups of chicken stock
  • 1 tbsp fresh thyme
  • 3 cups of cheddar cheese, shredded
  • Croutons, to your liking

Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.

Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.

Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.

Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.

This soup is super hearty and delicious and is perfect for a nice, cold day. Furthermore it’s a great way to get all of the wonderful nutrients of kale into the picture. Hope you enjoy!

Kale and Broccoli Cheddar Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 head of curly kale, chopped, stems removed
  • 4 cups of broccoli, roughly chopped
  • 2 cloves garlic
  • 3 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 cups of milk
  • 2 cups of chicken stock
  • 1 tbsp fresh thyme
  • 3 cups of cheddar cheese, shredded
  • Croutons, to your liking
Instructions
  1. Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.
  2. Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.
  3. Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.
  4. Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.

 

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Chicken Pho

I’m a sucker for Vietnamese pho. I truly am, and cannot get enough of it. I often think it is due to the delicious broth, but when slurped with some noodles, fresh herbs, and protein, then you really have a great, and I mean a great, meal. To me, Vietnamese pho is best during the morning hours, but for whatever reason any of the pho shops around town only open around 11:00 a.m. I kind of want a bowl of pho at like 9:30 a.m., not 11:30 a.m.! Often times my go to pho is the classic beef parts along with some tripe, but recently I decided to make a batch of chicken pho, and lord almighty it was delicious. Regardless if you are just batching out the stock and going with some spin on a chicken noodle soup, I recommend going full force and making a batch of this chicken pho. It’s comforting and everything you expect in a great pho.

 Chicken Pho Recipe
Chicken Pho Recipe

Let’s get started.

Ingredients for the stock:

  • 2 whole onions
  • 3 inch piece of ginger
  • 2 lb chicken thighs
  • 1.5 lb chicken drumsticks
  • 1 tbsp salt
  • 4 quarts of water, to cover
  • 4 tbsp fish sauce
  • 4 whole star anise
  • 1/2 stick cinnamon
  • 1 cup of sake, optional
  • 2 tbsp sugar

Ingredients for the chicken pho:

  • 2 whole boneless, skinless chicken breasts (or thighs if you desire)
  • 1 bag of bahn pho noodles (find at Asian market)
  • 1 whole lime, quartered
  • Sriracha, optional
  • 1 bunch Thai basil
  • 1 whole jalapeno, thinly sliced
  • 1 bunch fresh cilantro, torn
  • 1 bunch bean sprouts
  • 1 bunch of fresh mint, optional
  • 1 bunch bok choy, chopped, optional
  • oyster sauce, optional

Preheat your oven to 450 degrees. Add the onions and ginger to a baking sheet, and place into the oven until they are nice and charred. You can do this on your grill as well if you desire. Once charred, add them to the stock pot, along with the chicken pieces, salt, fish sauce, star anise, cinnamon, sake, and sugar.

Bring the stock to a boil, then reduce the heat. You will notice a bunch of chicken scum come to the top during the simmer. No fear. You want to remove all of this. Use a skimmer to remove the scum, and discard. If you do not have a skimmer, use a large spoon. Continue to remove the scum as it appears.

I cooked my stock for about 6 hours, because, hey, why not? Once thoroughly cooked, strain using a chinois, or another type of strainer over a large pot. I use the chinois, and press the mixture until all of the stock is strained. Let the stock cool, the cover and refrigerate.

When you are ready to use, add the stock (it will be thickened from all of that great chicken fat) to your pot to reheat, letting it come to a boil.

How to make chicken pho
How to make chicken pho

Add in the chicken breast, or thighs and simmer until fully cooked. Remove the chicken, and shred.

Add the pho noodles to a large bowl, and top with hot water. Let the noodles cook in the hot water until they just get slightly tender. Keep an eye on them as you do not want to overcook the noodles.

To serve, strain the noodles and place a generous amount into your soup bowl. Add the chicken, fresh herbs, bok choy and bean sprouts, and ladle in generous amount of the chicken broth.

When you are ready add the lime juice, Sriracha, jalapenos, and oyster sauce, stir, and get your face down into that bowl.

Gosh this stuff was great, and as much as I love the classic beef pho, this just brought that comfort level up with what you might think of a great chicken noodle soup, but elevated to the 10th degree.  Hope you enjoy, and have a great Thanksgiving!

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