Last week (the second week of Wimbledon) was so hot and clammy and reminiscent of travels in Asia that all I wanted to eat was spicy food, and flicking through Ken Hom's Foolproof Thai Cookery, I came upon this sublime recipe for Northern Thai chicken noodle soup. Ken says to use 2 tablespoons of Madras curry paste or powder, but I thought that seemed a bit excessive so I only used a teaspoon. (I could still taste the subtle lemon grass and coconut flavours so I think I was right to do so - but who am I to argue with the Homster.)
Ingredients
serves 4-6
175 g/6 oz fresh or dried egg noodles
175 g/6 oz boneless, skinless chicken breasts
1 tbsp vegetable oil
1 small onion, finely chopped
2 tbsp coarsely chopped garlic
1.2 litres/2 pints home made chicken or vegetable stock
1 x 400 ml/14 fl oz tin coconut milk
2 small red or green chillies, seeded and finely shredded
1 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp sugar
2 tbsp Madras curry paste or powder
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp lime juice
fresh coriander and basil leaves to serve
1. Cook the noodles in a pan of boiling water according to the instructions. Drain and set aside.
2. Trim the lemon grass to the tender whitish centre, cut into 7.5 cm/3 inch pieces and crush with the flat of a knife. Cut the chicken into strips.
3. Heat the oil in a large pan until very hot then add the onion, garlic and lemon grass and stir-fry for about 3 minutes. Stir in the stock and coconut milk and simmer on a low heat for 10 minutes.
4. Add the chillies, chicken, fish sauce, sugar, curry paste, salt and pepper and stir well. Add the noodles, cover and simmer for 5 minutes.
5. Remove the lemon grass. Stir in the lime juice and serve garnished with coriander and basil leaves.
♫ Cook along to: James Taylor Something in the Way She Moves
2 comments:
Walter had hip surgery in early June so we have not been going upstate on weekends, and we watched Winbledon at home in the City where the weather was - finally - sunny and dry. It would be wrong to say we weren't pulling for Rodick, but I must admit I was unchauvinistically sad that Murray didn't make the finals.
I also made chicken soup as I needed some stock for the freezer. I clarified 43 ounces of it by making a raft for the first time. It was quite splendid to have it work perfectly. I then made tortellini in brodo with it. The rest is now frozen in 8 ounce baggies.
This looks splendid; I shall try it sometime soon.
I didn't think Murray was a loser. He played beautifully and was very gracious. A truly good sport. An athlete to be proud of.
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