Friday 22 March 2013

Accidentally amazing soup

I didn't think this soup would taste so good! I originally intended to add miso paste, but having warmed and tasted the stock I decided not to. I then thought about adding some nam pla, but after adding the lemongrass and allowing it to infuse, the sweet, almost sickly taste of the stock was transformed into a lighter, fragrant broth. The chopped mint scattered on top just accentuated the fresh taste. 

Of course, there's no guarantee your soup will turn out this good every time. The key is in the stock. In this instance, I had an aniseedy stock made from the bones and cooking liquor from a duck dish I made for friends a few weeks ago. If I'd used chicken stock, I probably would have added that nam pla, and maybe a bit of soy sauce. A vegetable stock version would most definitely have needed that miso paste.

Chicken noodle soup ingredients


  • Duck stock
  • 4 chicken thighs
  • 3 lemongrass stalks
  • 1 red chilli
  • 2 large handfuls spinach
  • 2 portions sugarsnap peas
  • 2 servings soba noodles
  • 1 sprig mint

2 warmed bowls

How to make chicken noodle soup 

  1. Add some rapeseed oil to a frying pan and heat till hot.
  2. Add the chicken thighs to the pan, turn down the heat, and brown. Turn and brown the other side.
  3. WARNING: THERE WILL BE SMOKE AND SPLUTTERING HOT FAT.
  4. Meanwhile, put the stock in a solid-based, high sided pan, and warm.
  5. Add the browned chicken thighs to the warm stock and bring to a lively simmer.
  6. Finely chop the chilli and add to the stock.
  7. Bash the lemongrass with a pestle and snap into pieces so that you can fit it in the pan. 
  8. Cook for about 20 minutes.
  9. After about 15 minutes, boil a kettle of water, tip into a separate pan and cook the noodles for about 5 minutes.
  10. Add the spinach and sugarsnap peas to the stick mixture and cook fora further 3 minutes. 
  11. Drain the noodles and add to the warmed bowls.
  12. Ladle over the broth with the vegetables and chicken thighs. 
  13. Scatter over the chopped mint and eat straight away.