I have found a new absolute favorite blog: TheLondoner. If you aren’t following this blog you should. It’s a lifestyle blog, but absolutely fantastic for foodies as 90% of her posts are recipes. I secretly hate her just a little bit though because she’s sooooo thin and eats a lot, it seems. Anyways, I’m wandering. The point is, I found this amazing recipe for Chicken Noodle Soup on her blog and decided to give it a try. I’m not a huge soup fan, but this looked too delicious to not try. From the title of this entry, you can probably discern the twist is that it’s Asian. Damn, you be smart!
So, it really is just basic chicken noodle soup but with a bit of spice and a bit of tang. I modified the recipe from The Londoner a teensy bit. First, I omitted the fish sauce. Ghana ruined all things fishy for me. Second, I added lime juice. Third, I included standard chicken noodle staples – carrots and celery. Other than that, I followed right along with Asian staples – rice noodles, cilantro, chili peppers. Oh, and of course, chicken!
It was perfect! The peppers gave it just the right amount of pow and the lime made me feel like I was sitting under a thatch roof on the beach in Thailand. I wish someone had been over to dinner so I could have captured their reaction. Alas, the only living things around to test drive were Hope & Jagger. They weren’t having it. On the bright side, my co-workers were more than happy to have my leftovers for lunch the next day and they awarded it 4 thumbs up!
This is definitely a must try, and don’t be afraid to get creative and make it your own!
Things you will need (serves 2-3):
Slug of sesame oil
1 big garlic clove, crushed
4 spring onions, chopped
1 large carrot, chopped
2 pieces of celery, chopped
2 heaped handfulls of shredded chicken (best if leftover from a roast, but I used 4 boiled breasts)
2.5 cups chicken stock
2 cups boiling water
Few good splashes of soy sauce
1 handfull fresh coriander (cilantro), chopped
1 red chili, chopped ( I substituted a few serrano peppers because the store was out of chilis)
1 can of sweet corn
1 big handfull of rice noodles
1 large lime
To make it all come together:
Put a saucepan onto medium heat and add a few splashes of sesame oil, add your garlic until it starts to sizzle. Stir it around a bit & add your spring onions. Fry until they start to soften.
Toss in your chicken and stir to make sure it gets nicely coated in the oil & garlic. Pour in your stock & boiling water. Add your veggies, soy sauce & chilli.
Just before it comes to the boil add your sweetcorn , cilantro & noodles.
It should only need another minute or two before it's ready.
Serve in bowls with chopsticks. Garnish with lime juice. Add a few extra chilli slices for fire lovers.
Eat your chicken & noodles first, then pick up the bowl & slurp the soup that's left behind.