- Food & Drink
Every month A Slice of Cherry Pie runs an In The Bag challenge and this month the seasonal ingredients were chicken, red chilli and garlic. I thought this was a challenge that I could rise to and created this mélange of vaguely oriental ingredients and flavours. Note: I deseeded and sliced the chilli for this version but it really wasn’t spicy enough, so just trim your chilli and slice it into rings, leaving the seeds in. Much better.
Chicken noodle soup
1.3 litres hot chicken stock (I confess, I used stock cubes)
2 x 125gish skinless chicken breasts
1 tbsp Thai fish sauce
1 tsp sugar
1 star anise
1 tsp coriander seeds
A splash of oil
1 large red onion, thinly sliced
2 cloves garlic, crushed
1 long red chilli, sliced
400g udon noodles (or your preferred noodles)
Large handful each fresh basil, mint and coriander leaves
1 Pour the hot chicken stock into a large pan and add the chicken breasts, Thai fish sauce, sugar, star anise, coriander seeds and cloves. Bring to a simmer, then reduce the heat and simmer gently for 20 minutes. Strain the stock through a sieve into a jug or lipped bowl and set aside. Discard the spices and shred the chicken with 2 forks. Set aside.
2 Wipe the pan clean and place back over the heat. Add a splash of oil (I used olive oil because that was what I had handy) and heat over a low heat. Add the onion and fry gently, stirring, for about 10 minutes until soft, adding a splash of water if it starts to stick. Add the garlic and chilli and fry, stirring, for 2–3 more minutes, then pour in the stock.
3 Add the shredded chicken and the udon noodles and simmer for 2 minutes (or adjust depending on what noodles you use). Stir in the herbs, season to taste and ladle into two warm, deep bowls. Serve immediately.