While this recipe might seem a little long and involved, I promise you it’s not. It started with a yellow stickered free range chicken from Sainsbury’s buried in the freezer and half a tin of coconut milk left over from Sunday lunch (Thai spare ribs, since you ask).
When in doubt, make noodle soup.
I made the stock from scratch, since I had to cook the chicken anyway, but there’s really no need to bother. Use up leftover cooked chicken and a stock cube, by all means, and whatever vegetables you have left over. Anything goes.
To make it thriftier you could use even less chicken. I used half the meat from the carcass, but felt that was overly generous, and I could have gotten away with only using a third. You could also up the amount of vegetables and stock and stretch it to feed more people.
Chicken and Coconut Milk
Ingredients for the stock:
– 1 chicken- vegetables for making stock (I used an onion, 2 carrots, 2 celery sticks, a leek)
– a chunk of fresh ginger
Ingredients for the soup:
– 2 carrots, diced
– a handful of green beans, sliced
– 2 peppers, whatever colour you have, diced
– 3 cloves of garlic, chopped- 2 tbsp of Thai green curry paste
– half a tin of coconut milk
– 1-2 tbsp fish sauce
– juice of 1 lemon (or lime juice if you have it)
– a couple of blocks of dried egg noodles
– fresh coriander, chopped
For the stock:
Remove the pointless bit of string and stick the chicken in a saucepan. Roughly cut up the veg and slice the ginger, and add to the pot. Cover with water and bring to the boil. Simmer on as low a heat as possible for about 50 minutes, then when the chicken is cooked remove it from the pan and strip off every scrap of meat from the carcass. Break the carcass up as you go and return the bones to the pot as we’re not done with them yet.
When that’s done, set the meat aside for later (you’ll only need half of it for this recipe), and put the stock back on a simmer for another hour or so. Possibly longer. When it’s done, strain the stock (I just use a sieve, because I’m lazy), and discard the bones and vegetables (Or use them if you’re being extra thrifty).
For the soup:
When you’re ready to cook the soup itself, heat some oil in the saucepan. I used the same one, and didn’t bother washing it up, just gave it a quick wipe out (did I mention I’m lazy?). Add the diced vegetables, and cook for about 10-15 minutes, (or less — I was aiming for a softer texture), then add the garlic and add for another few minutes.
Then add the Thai curry paste, and cook for aother couple of minutes, before adding the coconut milk and giving it all a good stir. Add the stock, bring to the boil, then reduce to a simmer. Add the lemon juice and 1-2 tbsp of fish sauce and season to taste. Cook for another 15 minutes (or less!), then add the noodles.
Simmer for 4 minutes, stirring to break up the blocks, and adding the shredded chicken to heat through. Stir in the coriander leaves and serve. There’s not a whole lot of chilli in this dish, so you may want to sprinkle over some chilli flakes or sriracha if you like it hot.
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