Soup makes me happy. Noodle soup makes me a little bit giddy. And creamy curried chicken noodle soup makes me downright delirious. It was wet outside and there was just the slightest hint of what winter has in store for us so we needed something rich and velvety to take our minds off long, cold, dreary days. This soup worked a treat.
This soup is having a bit of an identity crisis. Its a not quite Thai, not quite Indian cheeky little dish with the odd Chinese ingredient thrown in for good measure. To start with I use a mild Indian curry powder that contains tumeric, coriander, mustard, cumin, ginger, black pepper, fenugreek, chilli, cloves and cinnamon. Then I cram the soup full of fresh Chinese egg noodles, add a vegetable hit with bok choy, and balance the seasoning with Thai fish sauce and soft brown sugar or palm sugar.
It may all sound a little confused yet somehow this eclectic combination of ingredients works. This really is a gorgeous dish. So delicious and rich with curry and coconut milk, and packed so full of noodles its almost a pasta dish, this wonderful soup will warm you from the inside-out.
- 2 tbsp peanut oil
- 1 brown onion
- 3 cloves garlic
- 2 tbsp fresh ginger
- 1 red chilli
- freshly ground black pepper
- 2 tbsp mild Indian curry powder
- 2 cups chicken stock
- ½ cup water
- 2 chicken breasts, skin removed
- 750-800ml coconut milk (2 cans)
- half a head of broccoli
- a handful of green beans
- 2 bok choy
- 400g fresh thin egg noodles
- 1 tbsp soft brown sugar
- 1 tsp fish sauce
- 12 fresh basil leaves
- Heat a large saucepan or stock pot over a low heat and add the peanut oil. Finely dice the onion and cook it in the pot for 8-10 minutes until very soft and translucent but not browned.
- While the onion is cooking, finely chop the garlic, ginger and chilli. Note, you can use the fine side of a grater or a microplane for the garlic and ginger for an extra fine texture if you prefer.
- Add the garlic, ginger and chilli to the pot and stir for another minute. Add the curry powder and grind on some black pepper to taste. Cook, stirring constantly, for 2 minutes.
- Pour in the chicken stock and water and turn up the heat to bring the soup to a gentle boil.
- Add the chicken breast, reduce the heat again and let the soup simmer for 15 minutes. Turn the chicken breasts every 5 minutes.
- Pour in the coconut milk and continue to simmer for another 5 minutes. Remove the chicken breasts and set aside.
- Cut the broccoli into small florets, top and tail the beans. Add the vegetables to the soup and continue to simmer for another 5 minutes or until the vegetables are tender. Slice the bok choy into thin strips and add to the soup. Break the noodles apart with your fingers and add these to the soup. Note: if you can't find fresh noodles, by all means use dried, just cook them according to the packet instructions before adding to the soup.
- Stir in the soft brown sugar and fish sauce. Heat through for 3-4 minutes.
- To serve, roughly tear the basil leaves and slice the chicken breasts. Set aside a few basil leaves to use as garnish and stir the rest through the soup. Divide the soup between serving bowls and top with the sliced chicken and a sprinkle of basil leaves.
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