I’ve wanted to cook a chicken noodle soup for some time. As I’ve mentioned before though I don’t cook a lot of oriental dishes. A few things have put me off cooking a noodle soup before, such as believing the recipe would involve a lot of oriental ingredients that I would have to buy for one dish (fish sauce, pickled bamboo etc), that it would take me ages to cook and then I wouldn’t like the end result (I didn’t like the noodle soup I chose in wagamam) and I don’t like coriander! However I am glad I tried this recipe that I found in Leith’s Simple Cookery. I think it is a little over simplified so any suggestions to make it more authentic without over complicating it (or involving pickled bamboo or coriander) would be welcomed. I’m thinking along the lines of replacing the sweetcorn with some other veg but not sure which. The soup element of this dish does have a really nice taste with a bit of a kick to it (from the chilli and the ginger) so I don’t think I’ll play around with that too much. All in all a simple week night dish (which in my house at least is a bit different to the usual pasta I serve!).
Chicken Noodle Soup
Adapted from Leith’s Simple Cookery
800ml Chicken stock
1 tbsp root ginger, finely grated
1 red chilli, finely chopped (I used a dried chilli as that was all I had).
1 clove of garlic, finely chopped
2 portions of vermicelli noodles, cooked according to the packet
cup of frozen sweetcorn
100g cooked chicken, shredded
1 tbsp soy sauce.
1/2 tbsp thai fish sauce if you have it (or if not available use extra soy sauce – as I did & as recommended by the original recipe).
- In a saucepan bring to the boil the stock, ginger, garlic and chilli. Simmer for 5 minutes.
- add the cooked noodles (drained), sweetcorn and chicken to the pan. Add the soy sauce, thai fish sauce (if using) and season with salt and pepper to taste. (I only added pepper as soy sauce and the chicken stock have enough salt in for me). Return to a simmer for a few minutes.
- Ladle in to bowls to serve.