If I have to put up a noodle shop , this noodle soup would be my specialty .
That is after , I found another soup recipe that's worth cooking , again and again .
'twas the best chicken noodle soup outside Thailand !
Well , according to me , that is lol
The first time I've made this was without noodles , I had to give up photographing a bowl of it since the chicken pieces keeps dropping down at the bottom of the bowl . Note that the recipe calls for a measly 225 grams of chicken and I just can't fathom why I had to use the deepest soup bowl ugh ! Since , there's always time to make it again , the wonderful aroma of the soup keeps getting in the way ....
This time the slices of chicken and I also used some chicken wings , stays prettily on top , so it was easy to photograph it . For sure adding the noodles makes a much more substantial fare !
Hopefully , you can find the ingredients at your local Asian store , the aroma of the soup base while you're boiling it is such a delight and it's worth searching for galangal , lemongrass and lime leaves to make this .
Recipe adapted from Ken Hom's Foolproof Thai Cooking
I've made half of the recipe with some modification
2 fresh lemongrass
1.5 liters chicken stock
2 tablespoons coarsely chopped galangal or ginger
6 Kaffir lime leaves or 2 tablespoons coarsely chopped lime zest
6 tablespoons finely sliced shallots 4 shallots
225 grams skinless , boneless chicken thigh 150 grams chicken thigh + 4 pieces mid-joint wings
3 tablespoons fish sauce 2 tablespoons
4 tablespoon lime juice
1 tablespoon sugar
1 tin /400 ml coconut milk
1 teaspoon homemade chili-garlic sauce
200 grams dried rice stick noodles
a handful of fresh Thai basil to garnish coriander leaves
lime slices to serve
* Peel off the tough outer layers of the lemongrass , leaving the tender white center , cut into 3-inch pieces and crush with the flat of a knife .
* Pour stock in a saucepan , add in the lemongrass, galangal ,lime leaves and 1/2 of the shallots . Bring to a boil keep an eye on it or it'll boil over , then reduce the heat , cover and simmer gently for an hour . Strain the mixture and discard solids . Return the stock to the pan .
* Cut chicken into bite-sized chunks and set aside , add the chicken wings to the stock , add in the fish sauce , lime juice , chillies , sugar , coconut milk and the remaining shallots . Bring to a boil then reduce heat and simmer for 10 minutes then add in the the chicken chunks and cook for another 5 minutes . Stir in chili sauce in the last few seconds and give it a good stir . If using only chicken pieces , boil for 8 minutes .
* Meanwhile , boil dried noodles for 3 minutes , drain and rinse then divide into 2 bowls , pour in the coconut-chicken soup , garnish with some cilantro leaves and serve hot .
This post is linked to the bloghop event Cook your Books hosted by Joyce of Kitchen Flavours