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WOW! It has been almost 5 years since I made a post!!

So much has happened since then. I had stopped writing posts because I had a baby back then and now she is 5 years old! I don’t live in Toronto anymore, infact I have moved 3 times since I last posted.

Currently, I am based in San Francisco Bay Area and work in a completely different profession yet my passion for cooking hasn’t changed. With the pandemic going on I feel like I definitely have more time to cook! Sorry I know some of you feel that it is the last thing you want to do. For us, it is the only meal the whole family sits down at the dinner table for and it is something I look forward to every night! My daughter prefers this ‘shelter- in-place’ situation, she says ‘I ❤️ hanging out with family only’! But what do you know.. That is only true when her best friend is not on a Zoom ‘meeting’ with her! Yesterday, she had a drive by playdate, her best friend & mother drove by our place, we were outside standing on our driveway while they were in the 🚘 car!!! Us adults were chatting while they were screaming ecstatically and they promised they would stay ‘8 feet away from each other’ which we know was impossible, so they had to say bye pretty quickly before they ended up licking each other!

I have been meaning to write a post for a while and today I figured out my password so able to post again. For this recipe, I am making broth from scratch in my Instant Pot! Even before I got the pot I made the broth from scratch, as you will see from my older posts. Today’s broth is made from scraps. I got this trick from a Japanese restaurant and it is quite a popular thing to do these days as it is made from scraps you usually throw away!

So everytime I chop 🍅 vegetables such as carrots, asparagus, mushrooms I take the stalks, tops, bottoms, you know the inedible parts you usually chuck in the bin.. I take a big Ziploc bag and just store them in the freezer to be used on the days that I would like to make soup broth. The assortment of veggies gives the broth its own unique earthy flavour as it cooks in my soup/broth setting for 45 minutes.

I love chiles so I am putting in 5 chiles in the soup, you can increase or decrease as per your preference. Also, sometimes I add the chile at the end just before I take it out of the heat, so I can ladle some aside for my daughter and then add the chiles, so I don’t end up making two different meals. Hope you enjoy this creamy and spicy soup as much as I do.

Ingredients

  • 4 Chicken thighs (skinless & boneless)
  • 400g Rice Vermicelli
  • 4 Carrots
  • 1 Large Onion
  • 1 inch Ginger
  • 5 Garlic Cloves
  • 1 Cup of Mushrooms
  • 3 Spring Onions
  • Handful Fresh Parsley
  • Handful Fresh Basil
  • 1 Cup Coconut Milk
  • 5 Dried Red Chiles
  • 1 tsp Curry Powder
  • 1 Tbsp Soy Sauce or more if you like
  • 1 Tbsp of salt or to taste

Soup Broth Ingredients are vegetable scraps in your freezer

Method:

Start the Insant Pot and put it in Saute mode.

Wait till the screen reads Hot and then add in the frozen scraps along with 3 cups of water and salt. Try to submerge most of the vegetables in the water and stir for a minute or so.

Hit Cancel on Saute mode.

Close the lid, put it on sealing mode and set the Pot to Soup/Broth setting on medium pressure for 45 minutes. The process actually takes longer than that, as your Pot pressures up and seals and then it finally starts counting down. Once the timer stops let it cool down for 30 mins on Low.

In the meantime, dice the onions.

Blitz the garlic and ginger together into a paste.

Cut the chicken into bite sized pieces

On the Stove top heat up a soup pot with olive oil. Saute the onions till translucent and shows a little bit of colour.

Add the garlic ginger paste.

Add the chicken pieces along with the curry powder & chiles and stir and stir till its well mixed.

If it starts to stick add some Soy Sauce. Cook chicken till it gets a little bit of color.

Add the butter and mushrooms and saute.

Add in chopped tomatoes.

Stir in the coconut milk and bring it to slight boil.

By this time, your broth should be ready. Take a strainer and put it on top of the pot on the stove. Pour the vegetable broth so that the Instant Pot’s vegetables do not go in the stove top pot.

Cook for 15 minutes on medium heat.

Chop up Parsley and Basil and stir it in just before turning off heat.

Ladle soup in bowls.

Optional : Top with boiled egg and fried onions.