Thai Basil Chicken Soup With Asparagus And Mushroom Filled Crepes And Thai Basil Butter On Toasted Baguette
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
37
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Carrot (peeled and cut in half)1 medium
Onion (skin removed and cut in half)1 tbsp
Ginger (finely minced fresh)1 tbsp
Black Peppercorn1.5 tbsps
Sugar1 cup
Fish Sauce1 bunch
Green Onion (chopped)1 tsp
Sesame Oil6
Eggs1 cup
Milk (2-percent)1
Salt3 tbsps
Vegetable OilDirections:
1
Place the chicken, mushrooms, celery, carrot, onion, lemongrass, Thai basil, ginger, Thai chile, lime peel, bay leaves, and peppercorns in a large pot
2
Cover with cold water, approximately 2 to 2 1/2 quarts
3
Bring the mixture to a boil, and then reduce the heat to a simmer, uncovered
4
Skim the top, removing the impurities throughout the cooking process
5
Cook for 1 hour at a low simmer
6
Remove the chicken from the pot
7
Remove the leg meat, pull into pieces and reserve for soup garnishes
8
Remove the remaining chicken and reserve for personal use
9
Strain the stock into a clean pot
10
For the Thai basil chicken soup garnishes: Bring the stock to a boil
11
Add the chile, if using, sugar, fish sauce, and lime juice
12
Season the mixture with salt
13
Add the pulled chicken meat, tomato, and cucumber
14
Serve the soup, piping hot, garnish with green onion, sesame oil, lime, and Thai basil
15
For the egg crepes: Place 2 tablespoons of melted butter in a bowl
16
Add the ginger, eggs, milk, sesame oil, and salt, and whisk well
17
Heat a nonstick saute pan over medium heat
18
Dab a paper towel in the remaining melted butter and coat the pan
19
Ladle a thin layer of crepe batter in the pan, coating the bottom evenly
20
Once the batter begins to bubble in the middle, flip the crepe and cook for 3 to 5 seconds on the other side
21
Remove the crepe from the pan and lay on a dry kitchen towel
22
Repeat the process with the remaining crepe batter
23
For the crepe filling and assembly: Heat the oil in a saute pan over medium heat
24
Saute the shiitake mushroom caps over the medium heat until tender, about 5 minutes
25
Season the mushrooms with salt, and pepper, set aside
26
Place one crepe on the cutting board
27
Place 2 spears of asparagus lengthwise, on one end of the crepe
28
Place a single layer of shiitake mushrooms over the asparagus
29
Roll the crepe beginning at one end
30
Place another crepe on the cutting board and roll the finished crepe inside
31
Cut the crepe on a diagonal into 3 pieces
32
Place the Thai basil in a blender and pour the melted butter over
33
Pulse quickly until just incorporated, ensuring not to bruise the Thai basil
34
Transfer the mixture to a bowl, place in the freezer for 5 minutes
35
Remove the butter from the freezer and whisk the mixture until well incorporated, return the Thai basil butter to the freezer
36
Once the butter has solidified, approximately 5 minutes, whisk again
37
Transfer the butter to a container and place in the refrigerator or freezer
38
Spread the Thai basil butter over the toasted baguette pieces