Tag Archives: Noodles

Thai Coconut Chicken saucy noodle soup

2 Replies

This quick and easy Thai inspired soup is what you need in your life right now! Cozy and comforting, and so perfect for cold weather. This fragrant soup comes together in no time and  is probably one of my favourite meals to make. Everyone loves a good bowl of noodles. Add a nice steaming hot fragrant broth to the mix and everyone will be begging you for seconds.

The soup is super simple to make. Chicken is simmered in a well seasoned broth, then shredded. Some delicious veggies are added and coconut milk together with some aromatics. The whole process takes about 30 minutes, the result is absolute comfort in a bowl.

INGREDIENTS:

2 tbsp. coconut oil
3 shallots,  peeled and chopped fine
2.5 cm / 1 inch, grated fresh ginger
3 garlic cloves, peeled and grated
2 – 3 tablespoons green Thai curry paste*
3 Kafir lime leafs**
1 stalk lemon grass,  bashed with cleaver
2 chicken breast
2 cups vegetables of choice*** fresh or frozen
6 cups chicken broth
2 cups coconut milk
1 tbsp.  fish or to tast
2 tsp. Sugar
1/4 cup (small handful)Thai basil
1/4 cup (small handful) Cilantro
Lime wedges for serving
Peanuts for serving
Scallions, sliced thin for serving
200 gr/ 8 oz pack thin wheat or rice noodles, 

*Thai curry paste can be very hot, so try two tablespoons first and add more if you like it hot.
**If you can’t find kefir lime leafs, use a little extra lime
***The vegetables I used are a frozen mix of bean sprouts , mangetouts, carrots, leek, onion. But you can add any fresh or frozen vegetable you like.

METHOD:


Heat coconut oil in a large stockpot or Dutch oven over medium heat. Add shallots,  ginger and garlic and cook for a few minutes.  Add curry paste a stir until fragrant.  Add the chicken broth, kafir lime leafs and lemon grass. Bring to a simmer.
Add the chicken breasts to the pot and simmer gently for 20 to 30 minutes or untill chicken is cooked thru (depending on thickness).

Remove the chicken from the broth to a plate and shred with two forks. Add the coconut milk to the pan, bring to a simmer and return de chicken to the pot, together with the vegetables. Stir in the fish sauce and sugar.
In the meantime cook the noodles in a separate pot or soak according to the package directions.
Add the thai basil and cilantro to the pot reserving some for garnish.
Serve the soup in deep bowls over the noodle. Garnish with cilantro,  basil, lime wedges,  peanuts and spring onions. Serve piping hot. Crispy chili oil is also delicious on top, enjoy!

Advertisement

10 Minute storecupboard Miso Ginger Rice Noodle Bowl

6 Replies

This is barely a recipe but I wanted to jot it down so I remember for next time, should I unexpectedly run out of food (again). And maybe this has happened to you too…
This is my go-to dinner when the fridge is empty and I am too tired to go to the store.
It’s very basic, made in a jiffy and good to have on hand just in case.
It does require some pantry items which I hope you have, like chili paste, rice noodles, soy sauce, miso etc…any veggies laying around in the back of your fridge will do.

Serves 2

INGREDIENTS:

  • 2 cups water
  • 4 eggs (or any other protein you may have)
  • 2 tbsp. coconut oil
  • 1 small/medium onion, peeled and chopped fine
  • 3 garlic cloves, peeled, minced
  • 1 tsp. ginger, peeled, grated
  • 1.5 tbsp. soy sauce , more to taste
  • 2 tbsp. miso paste (I used white)
  • 2 tsp. Mae Pranom Thai chili paste (contains shrimp+tamarind)
  • 200 gr/7 oz. thick rice noodles
  • chili flakes
  • cilantro if you have it, which I didn’t…
  • 1 cup Broccoli florets or any other veggies
  • Lao gan ma crispy chili oil for drizzling on top. (The best chili oil in the history of mankind.)
  • 1 tsp. Sesame oil for serving

INSTRUCTIONS:

Heat a large pan or pot with a medium high rim, you’re cooking everything in here so you need the room for stock etc…
Put the kettle on for 2 cups of boiling water.
Place 2 to 4 eggs depending on appetite in a small pan cover with cold water, place on stove and bring to a boil, cook for 5 minutes. Drain, rinse with cold water and peel, set aside. Meanwhile…
Heat 2 tablespoons coconut oil to medium heat,
Add 1 small finely chopped onion, 3 minced garlic and one teaspoon minced ginger.
Cook for 4 minutes, add 2 tbsp. Miso paste, 2 teaspoons shrimp chili paste and a pinch of chili flakes.
Add 2 cup of boiling water, add the rice noodles* and the broccoli, cook for 4 minutes on low heat. Turn off the heat and add some sesame oil.
Season with soy sauce.
Divide into two bowls, add boiled eggs cut in half and drizzle with crispy chili oil. If you have it, use cilantro, sesame seeds, chives or any other toppings you may have lying around. Enjoy!

Fideuá – Spanish Seafood noodle dish similar to Paella

7 Replies

Fideuá, is a Spanish dish very similar to Paella but uses “fideos” which is a tiny pasta (it looks like thin spaghetti cut into one inch pieces), instead of rice.

Fresh fish, squid, prawns, tomatoes, noodles all cooked together in a good home made fish stock.

Fideuá is similar to paella, mostly because it is cooked in a Paellera which is the large pan used for Paellas and Fideuás. You can buy them online, using a regular frying pan will only work if you are cooking for two people at the most, since the rice or the noodles need to be in a thin layer to get the perfect texture.

The best way to cook paella is outside on an open fire. But I make it on the stove all the time, when I’m using my 4 person paella pan. For larger amounts I cook it outside.

Serves : 4
INGREDIENTS:

  • 6 tablespoon of extra virgin olive oil (for cooking)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 400 gr. Cleaned Squid, cut into pieces
  • 400 gr. Firm fish, Halibut, Monkfish , Seabass….
  • 4-8 large Shrimp (optional)
  • 400 gr. Fideos nr. 4, or thin spaghetti broken into one inch pieces
  • ¼ cup canned tomato sauce (tomate frito)
  • 2 tsp. smoked paprika (Pimentón de la vera)
  • A pinch of saffron
  • 4 cups (good quality) fish stock, preferable home made
  • Salt to taste
  • Aioli to serve
  • Lemon wedges to serve
  • Parsley to serve
  • Lot’s of Sangria to serve (optional)

INSTRUCTIONS:

First bring your stock to a simmer and have a ladle ready.
Have your onion chopped, garlic chopped, fish cut into large-ish pieces and squid cut into bite size pieces too.
Everything happens rather quickly so have everything portioned out, a little bowl with your paprika powder, the tomato sauce etc…
Heat the Paellera, (the paella pan) on medium high heat. Add the olive oil, and add the onion and stir for a few minutes until it starts to color slightly, add the garlic and stir for one more minute. Add the squid, and fry for a minute or two, add the fish and stir around carefully for another few minutes.
Now add the paprika powder, stirring all the time but and add the tomato sauce and Saffron.
Now add the the noodles , making sure to coat all of them in the oil and sauce, add about half of the hot stock, adding more as needed. If you need more liquid, add hot water.
Cook on high heat for about 10 minutes, lower the temperature and taste the liquid to see if you need to add more salt. Cook for another ten to fifteen minutes until the noodles are cooked. There should still be some liquid in the pan and the noodles will have stuck to the bottom of the pan in the middle and is considered the best part. Enjoy!
Serve straight away with Aioli and lemon.