Saturday, 2 March 2013

Noodle Soup (Again).

Living with my Dad is acting like culinary kryptonite at the moment. Most people laugh at me when they learn that my average day involves my Dad and I pinging each other emails across London with subject lines such as 'yummy' and 'lets make this' followed by an evening of cooking and watching  the Good Food channel, all the time discussing how friggin' awesome what we've cooked that day is. If I say so myself we are probably the best fed pair of workers in SW London - at the moment Monday seems to be the day for our version of the Olympics.

There are a fair amount of noodle soup recipes on this blog. This is something I refuse to apologise for because, you know what? There is about to be another. This one sits somewhere between Vietnamese, Thai and Schezuan (I think) and was the product of one of mine and my fathers rather elaborate Monday evenings. It is a feast of textures and layers of flavor and is yours to do what you will with, whether you want it more lime-y or chilli hot etc.

Serves 2

For the Chicken:
4 x Chicken thighs, skinned, boned and blitzed in the food processor
2 tbsp flavorless oil
a good handful of sesame seeds
1 tbsp of runny honey

For The Paste:
1 stick of lemongrass, outer woody leaves removed
thumb sized piece of ginger
2 fat garlic cloves
1 hot red chili

For the noodle soup:
1/2 tin of coconut milk
500ml good chicken stock
juice of 2 limes
2 tbsp soy sauce
bunch of mint finely chopped
a few spring onions shredded
2 bok choy
1/2 a red pepper in slices
rice noodles for two

Firstly get a frying pan on to heat to get screaming hot  - while you wait blitz the ingredients for the spice paste in a processor.

When the frying pan is hot fry the chicken in the oil, smashing it up into the consistency of a course mince. Keep frying and tossing until it goes golden and crunchy.

Add the sesame seeds to toast off and then for the last 30 second stir in the honey ensuring it coats the chicken. Turn out onto some kitchen paper to drain off any excess fat.

Now in a big pan or wok in a little more oil sweat off the spice paste and when fragrant add all the liquids and the noodles. When the noodles are nearly done add the other veg to lightly soften.

Ladle into big bowls and top with the chicken, mint and spring onions.

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