Thai chicken broth

Huile d'olive de Nyons PDO
Subtle flavour
Bouillon de poulet thaï
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Gluten-free

Ingredients

A PDO
For 4 personnes
  • 30 g fresh ginger
  • 1 clove of garlic
  • 1 onion
  • 2 lemongrass stalks
  • 5 carrots
  • 1 celery stalk
  • The carcass of the roast chicken
  • 2 l water
  • 2 c. tablespoon of Nyons olive oil PDO
  • 150 g soya bean sprouts
  • 150 g spinach shoots
  • Soy sauce
  • Chinese noodles ((optional))

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass.The following olive oils may also be suitable: PDO olive oil from Nice, AOC Languedoc olive oil, and French olive oils of the Cailletier and Grossane varieties, Tanche...

Instructions

  • Peel the ginger, then cut it into thin strips. Finely chop the lemongrass stalks.

  • Peel and finely chop the onion, then fry it in 1 tablespoon of Nyons olive oil in a large saucepan.

  • Peel and dice 2 carrots into small cubes; dice the stalk of celery into small cubes; add everything to the onion and fry for 5 minutes with the ginger, lemongrass and crushed garlic.
  • Add the chicken carcass and plenty of water. Bring to the boil, then reduce the heat and leave to simmer for 20 minutes.
  • Peel the remaining carrots, then cut them into julienne strips (thin sticks).
  • Layer the spinach shoots and slice them thinly.

  • Strain the stock and pour it into a bowl. Add the spinach shoots and bean sprouts, followed by the carrot sticks. Then season with soya sauce and Nyons olive oil (PDO) and serve immediately.

  • You can add Chinese noodles 3 minutes before the end of the cooking time.

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass.The following olive oils may also be suitable: PDO olive oil from Nice, AOC Languedoc olive oil, and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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