…Also known as Andy Ricker’s Northern Thai style chicken soup for lazy people. I promise to make the real version of this Pok Pok soup someday, but in the meantime here’s a blasphemous adaptation.
- 1 whole chicken
- 2 stalks lemongrass
- 1 (2oz) unpeeled galangal, coarsely sliced
- 1 ounce of cilantro stems
- 1 tablespoon shrimp paste
- More lemongrass
- More galangal
- 1 large shallot, diced
- 4 cloves of garlic, sliced
- 10 kaffir lime leaves
- Thai bird chilies, up to you!
- 2 tbl green onions, thinly sliced
- 2 tbl coarsely chopped cilantro
- 2 tbl coarsely chopped dill
- 2 tbl coarsely chopped mint
- 1 tbl fried garlic
- Daikon radishes, thinly sliced
- Kohlrabi, diced, leaves reserved and thinly sliced
- A few sprinkles of ground coriander
First step, stock! Put all the stock ingredients into a pot and add enough water to cover the chicken. Simmer for an hour or two.
Remove the chicken, it should be falling off the bone, and set aside to cool. Strain solids out of the broth and reserve. This is where, if I wasn’t cheating, I would toast an awesome curry paste, alas... Sauté the shallot in some evoo, add the garlic, lemongrass, galangal and coriander. Then the bird chilies. Shred the chicken.
Once everything is nice and fragrant, add the stock, kaffir lime leaves and diced kohlrabi. Simmer until the kohlrabi is tender, then add shredded chicken, daikon radishes and kohlrabi greens. Simmer for a bit longer, then let the soup cool slightly, add all the herbs, taste and adjust the salt. Add a few dashes of fish sauce, if you’re into it. I also squeezed in two limes.
The soup should be a bit funky, herbaceous and a touch sour. Be careful to eat around the kaffir lime leaves and galangal hunks.