Tue, 7 January 2020
This is a delicious soup as it can be as strongly or as mildly spiced as you wish. It is important to use a good quality stock in this soup.
Chicken Stock:
1 Large chicken
1 large onion
1 stick celery
6 black peppercorns
Place the chicken, peppercorns, onion and celery in a large pot. Cover with water and bring to the boil. Simmer for 1 ¼ hours until the chicken is cooked through
Strain off (And retain) the cooking liquid as stock and allow the chicken to cool.
Noodle Broth:
1 large onion-chopped
1 inch root ginger-chopped
1 red chilli-finely chopped
4 mushrooms-diced very finely
4 cloves of garlic-crushed
1 carrot-diced finely
2 sticks of celery
1 leek
½ cooked chicken-shredded (See above)
Pinch ground cumin
2 pints/1.2 litres chicken stock (see above)
1 tablespoon soy sauce
2 dessertspoons of chopped coriander
Juice of 2 limes
2 nests noodles-crushed
Chop the leek, onion and celery into small bite size pieces.
In a large pot heat a little sunflower oil and add to it the mushrooms along with the diced leek, celery, onion, ginger, garlic and red chilli. Cook the mixture over a medium heat for 5-6 minutes, or until the vegetables have begun to soften.
Next add in the soy sauce and cumin and allow these spices to infuse with the vegetables for a further 2-3 minutes on a gentle heat.
Pour in the chicken stock and bring the entire mixture to a boil. Add the noodles at this stage
Simmer gently until all of the vegetables are tender.
Season with a little salt and pepper and the juice of the two limes and finally add in the freshly chopped coriander.
Garnish with a little chopped coriander
Serve piping hot with very crusty bread.
Edward’s Handy Hints:
Use the leftover cooked chicken and stock in additional recipes.
