Saturday, 16 January 2010

Martha Stewart Living's Thai Chicken (Noodle) Soup

Personally I think the ultimate soup is chicken noodle. I can make it a hundred thousand times in this lifetime and never get tired of it. Fortunately the possibilities for variations are endless and there is no need to get bored of this classic.
Martha Stewart Living featured an article on the Power of Chicken Soup this month, with many great varieties of this ultimate comfort food. The only thing missing? Noodles. Well, that's easily rectified.
This soup is deliciously fragrant and soothing to the soul. I recommend two bowls.

Thai Chicken Soup
Martha Stewart Living, January 2010

1 whole chicken (about 4 pounds) cut into pieces (including back)
8 cups water
Coarse salt
4 garlic cloves, smashed
4 thin slices fresh ginger, plus 1 tbsp thin matchsticks
3 shallots, thinly sliced
1/2 bunch fresh cilantro (2 cups packed)
2 large lemongrass stalks, yellow and pale-green parts only, sliced crosswise (1/2 cup, plus 1 tbsp very thinly sliced (I used a purée)
3 strips (2 inches each) lime zest plus 2 tbsp juice (from 2 limes)
1 or 2 fresh green Thai chilies, thinly sliced
1 tablespoon Asian fish sauce
(1/2 pkg smallest size Thai rice stick noodles)
Garnish: chopped fresh cilantro and lime wedges

1. Bring chicken, water, and 1 1/2 tsp salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Simmer, partially covered, for 30 minutes.
2. Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
3. Strain soup through a sieve. Reserve legs and thights, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
(This is where I added the thinnest Thai rice stick noodles( 1/2 pkg) and let them cook into the soup)
4. Stir chilies, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.

Delicious Thai Chicken Noodle Soup for Souper Sundays with Deb of Kahakai Kitchen