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Ingredients
Base | ||
1 | whole | onion, yellow cut into wedges |
1 | whole | Apple, fuji cut into wedges, seeds removed |
2 | inch | ginger, fresh sliced |
4 | clove | garlic crushed |
2 | whole | pepper, jalapeño small; sliced |
2 | whole | spice, cinnamon stick |
1 | teaspoon | spice, chinese five-spice |
8-10 | whole | spice, clove |
1 | tablespoon | spice, cardamom pod |
1 | tablespoon | spice, tumeric or grated tumeric |
1 | tablespoon | oil, coconut |
3 | quart | stock, chicken or beef |
1 | whole | lime juiced |
1 | teaspoon | spice, salt |
2 | pound | chicken, thigh, bone-in skin on |
Optional Veggies | ||
1 | pound | bok choy thinly sliced |
2 | whole | radish, daikon spiralized or very, very thin coins |
Optional Garnish | ||
4 | whole | squash, zucchini spiralized |
5 | ounce | mung bean sprouts not soy |
1 | cup | thai basil, fresh |
1 | bunch | scallion chopped |
2 | whole | pepper, jalapeño sliced |
1⁄2 | cup | cilantro chopped |
Prep Notes
1 day before: Make Ahead: Broth can be made ahead with chicken re-added but not heated. Doubling broth (or making 2 batches using leftover veggies and bones would be nice to have some to drink.
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