Friday, 22 April 2011

Thai Chicken Noodle not-so Soup

We love Thai flavours in our home. Love how they balance salt and sweet, hot and sour. And we love noodles. Really love them. Seriously.

So, with tons of stock and some chicken left over from a roast the night before, we decided to free-style a Thai chicken noodle soup recipe from Jamie Oliver for this week's Chicken and Egg theme at I ♥ Cooking Clubs.

Freestyle because the stock was already made. I heaped in the flavourings - a lot more heavy handed than Jamie - and cooked the noodles (I had Vietnamese vermicelli made with tapioca) right in the broth, and added some veggies for colour and a nod to healthy eating. (Specifically: frozen peas, julienned carrots, and sliced green onion on top)

And by the time I plated bowled the soup? The noodles had drunk up all the broth and we had Thai noodles, hold the soup, for dinner. Awesome. Actually, my husband is all for any soup that eats with a fork. And this soup noodle bowl is delicious as is.

I've left you Jamie's original recipe, in case you like your soup a little more... soupy. But feel free to have fun with it!

Thai Chicken Soup
Jamie Oliver,
Show: Oliver's Twist  Episode: Jamie's Soup Kitchen


    * 1 (4 pound/2 kilogram) free range or organic chicken
    * 7 ounces (200 grams) tamarind*, broken up
    * 1 piece ginger, sliced
    * 2 red chiles, seeds removed, 1 chopped and 1 finely sliced
    * 1 red onion, skin on, sliced
    * 2 sticks lemongrass, bashed, bruised and roughly chopped
    * 1 bulb garlic, cut in 1/2
    * 1 large bunch fresh coriander
    * 1 (400 ml) can coconut milk
    * 8 ounces (225 grams) rice noodles
    * Thai Fish Sauce *Found in Asian markets
    * Soy sauce
    * Drizzle olive oil

Place the chicken in a large heavy-based saucepan, and add the tamarind, ginger, chopped chiles, onion, lemongrass and garlic. Finely slice the coriander stalks and add to the pan, keeping the leaves until later.

Cover with water to the top and weight the chicken down with a heavy lid or a smaller pan that fits inside the cooking pan. Bring to the boil and slowly simmer for 1 hour to 1 hour and 30 minutes. Once cooked, remove the chicken and pull off the meat using a fork.

Mash up the sauce and add the coconut milk and a lug of fish sauce. Put the rice noodles in a bowl, pour over boiling water and leave to stand for 3 minutes. Mix the coriander leaves with the finely sliced chile.

Drain the noodles, place some in the bottom of each serving bowl, and dress with soy sauce to season. Pile the chicken on top, then pour over the strained sauce. Pile the chile and coriander mix on top and drizzle with olive oil.