When I'm ill I can guarantee that I'll want two things; a hug and enough chilli to clear my head.
I've had a miserable cold for the last two days and in the absence of hugs on tap, I decided to make chicken soup, a supposed metaphorical hug (ok, I know I;m stretching the analogy) and fill it full of chilli, so I could have both in one.
This is one of my very favourite soup recipes. I have no idea where it came from as it's handwritten in my recipe book. Normally things that I write in there have a friend's name attributed to them, this one doesn't so I assume I am about to plagiarise wildly. Apologies in advance.
Thai Chicken Noodle Soup.
Start by poaching four chicken breasts (you can rejig quantities dependant on how many are eating. I made enough for two this evening).
Boil a pan of water, throw in a handful of coriander, some black peppercorns, a pinch of sea salt and half an onion finely chopped. Bring to the boil, add the chicken, cover and take off the heat. Leave to poach for an hour.
Soup
The soup calls for the following
Pak Choi - There was none in the supermarket, so I made do with cabbage and leek combination.
250g egg noodles
2ltrs chicken stock
asparagus
90ml oyster sauce
1 1/2 tbs caster sugar
3 tbsp lime juice
To Serve
Coriander leaves
Red chilli
spring onions
lime wedges
Split the pak choi between four bowls. Cook the noodles, drain and lay over the pak choi. Top these with a shredded chicken breast.
Bring the chicken stock to the boil and blanch the asparagus. Lift out with a slotted spoon and add to the soup bowls. Add the oyster sauce, lime juice and sugar and stir through. I like to add some chopped fresh chilli at this stage.
Ladle over the soup bowls and top with chilli, finely chopped spring onion and lime wedges.
Delicious and there's enough left over for lunch tomorrow.
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