02 February 2014

Spicy Chicken Noodle Soup



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

Ingredients

Serves 2

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
Salt 



To serve
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

Directions

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
Three years ago A Jar of Summer

Enjoy!

2 comments:

  1. I always get inspired by your fresh and spicy posts. I agree with you about the meditative effect of chopping. I've recently bought a mandoline and it doesn't have quite the same effect.

    ReplyDelete
    Replies
    1. Thanks Julie, seem to loving all things Asian at the moment ๐Ÿ˜Š And I do like slicing on the mandolin too ๐Ÿ˜Š

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