Get the recipe for Greek Egg-Lemon Soup (Avgolemono): https://bit.ly/3Ysd45S
Get the recipe for Thai Rice Soup (Khao Tom): https://bit.ly/409MiAm
Some commenters have scoffed at our storebought broth. A serious cook doesn’t use boxed broth, they say! Some of us have to get dinner on the table, we say! Storebought is inevitable, so our education director Rosie Gill is here to give it life.
For our Greek Egg-Lemon Soup (Avgolemono), we re-broth our broth, which means adding back body and flavor with bone-in, skin-on chicken breasts. We also add a double hit of lemon, with strips of lemon zest to add lemony flavor to the base, and lemon juice adds a distinct cut of brightness at the end. Fresh grated carrots for sweetness and color, and dill for an herbaceous lift. This is the definition of a sunny dish.
Next, we’re making Thai Rice Soup (Khao Tom), which is what Rosie calls a “broth booster” recipe. Rather than re-brothing with chicken parts, we boost the storebought broth itself. Heaps of sautéed aromatics, in a flavorful fat, build an aromatic base layer. Those bright, savory, and garlicky flavors meld with the broth as it simmers. After we toss in the rice and pork meatballs, we add a second layer of flavors on top—citrus, fish sauce, chili-garlic sauce, white pepper—which remain clear and distinct.
Want more lessons from Rosie and Milk Street? Take a class at our online cooking school! See our class calendar here: https://bit.ly/3aDVbWm
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#milkstreet #milkstreetrecipes #soup #soupseason #souprecipes #easyrecipes #milkstreetcookingschool #cooking
4 Comments
MSG
Why didnt yall just add some bones and put it in a pressure pot like a instapot?
Whenever I make something that requires broth I always make extra of it. Then freeze it so I always have homemade broth at hand.
Simple and easy to do for something really good!