This one is fast, quick, bright & fresh. So it is perfect for a speedy weeknight dinner. There is a bit of chopping involved but I find that most relaxing after a long day. There is something therapeutic about it as the working day eases in to evening & the crazy pace of the day becomes more of an evening stroll. It’s just the quiet time I need, a few minutes of complete calm not really thinking about anything else, but chopping. It clears the mind a little.
This bowl also delivers quite a wallop of flavours. A spicy, fragrant, lemongrass scented broth topped with shredded chicken, fresh mint & aromatic coriander delivering a cooling herbal hit against the fiery red chillies & a welcome crunch from the carrots & bean sprouts. It is one tasty supper.
Spicy Chicken Noodle Soup, adapted just a little from Nadia Lim’s Vietnamese Chicken Noodle Soup
For the soup
2 shallots sliced
2 garlic cloves, sliced
1 stalk lemongrass, sliced
Thumbnail of ginger, sliced
2 star anise
1 tsp coriander seeds
1/2 tsp all spice
1/2 tsp black peppercorns
1 red chilli
1/2 tsp sugar
3 tbsp fish sauce
500ml chicken stock
4 chicken thighs
1 cup rice noodles, cooked according to packet instructions
1 small carrot, shredded
1 spring onion, sliced
Handful bean sprouts
Handful coriander leaves
Handful mint, chopped
1 red chilli, sliced
Handful crispy shallots
1 lime cut in to wedges
Place the shallots, garlic, lemongrass, ginger, star anise, coriander seeds, all spice, peppercorns, chilli, sugar, fish sauce & chicken in a large pot & cover with the chicken stock. Season with a pinch of salt. Cover & bring to the boil & then turn off the heat & leave to stand, covered, for 10-15 minutes until the chicken is cooked through.
Remove the chicken from the broth & shred with 2 forks. Set aside. Strain the soup & return to the pot & heat it through. Taste & adjust seasoning with more salt, pepper or fish sauce.
Place the noodles in soup bowls & ladle over the broth. Place the shredded chicken, carrot, spring onion, bean sprouts, herbs, chilli & crispy shallots on a platter & let everyone help themselves. Top the soup with whatever you like! But don’t forget that squeeze of lime. It just wakens this bowl right up & brings it all bursting to life, an explosion of bright fresh flavours.
Such a bright flavourful bowl. Next time I think I’ll add some toasted peanuts for a little extra crunch.
If you like this you might like this Prawn & Feta Fattoush Salad
One year ago Summer Vegetables with Pesto & Tapenade
Two years ago South East Asian Street Food at Cook the Books
Three years ago A Jar of Summer