Welcome back to more of my series on cooking for people that can’t stand around forever and cook gourmet meals cause we’ll faint and not be able to eat anything while unconscious. The Saga of Soupengrim Bedrider continues on of course in what we all agree is a portal in to Hell (no really, you can take the train from Oslo Central Station):
As promised in my tomato soup post last week I’m making a meatier soup today. I’ve used chicken in mine but you can use any kind of meat or fish you like in this one, just remember to swap out the chicken stock/fond if you use fish. You can also make it with no meat at all, just vegetables if you want it to be vegetarian. This is a bit of a quicky version of a thai inspired soup and I’ve probably left out some of the things that belongs in a real one. It takes about four minutes to cook and makes a pretty large portion and is plenty for two people. I’m also using frozen vegetables in this one – no need to defrost them first.
Coconut Lime Noodle Soup
- 1 tin of coconut milk (400 ml)
- 1 lime
- 2 table spoons of Chicken fond or a stock cube
- Water (about half a coconut milk tin)
- Coconut oil (or any other oil that tolerates heat well)
- A handful of fresh coriander (you can absolutely use dried, but watch how much you use if you’re a bit sensitive to it)
- 1 Chicken breast cut into strips
- 1 portion Rice noodles
- 2 cups Frozen vegetable mix (wok mixes work well here)
- 2 cloves of Garlic
- 1 Chili (I use the ordinary milder red chili)
- 1 piece of Ginger (about half a thumb, more if you want it hotter)
- A splash of Hot sauce (if you want it even hotter)
- Two table spoons of Soy sauce
- A couple of spring onions cut into slices
Start by boiling water in your kettle if you have one, if not on the stove. Pour the boiling water on your noodles (in a pot please, not directly on the kitchen counter) and set them aside to cook through. Finely chop the chili and garlic (use a garlic press if you want) and grate the ginger. If you want less heat, remove the seeds from the chili before chopping it. Add some oil to a tall sided frying pan or wok (you can use a big pot if your frying pan is too low sided) and quickly stir fry the frozen vegetables. Add the garlic, chili and ginger, and then the chicken strips and cook for a minute or two.
Pro tip: Look for old kitchen equipment you need in charity shops like my excellent grater that works better than many a modern one. I have also found high quality cast iron pans that needed minimal attention to be useful again.
Pour in the tin of coconut milk and rinse the tin with cold water and add the rinse water as well. Bring it to a boil. Add the soy sauce, chicken fond and hot sauce (if you want it). Remember to taste before adding too much stuff, it’s better to add stuff gradually than end up with inedible food. You might need some salt but wait until you have added the soy sauce and stock to decide. Add the chopped coriander (if you don’t like coriander you can leave it out) and let the soup simmer for a minute or so.
Your noodles should be finished by now, so drain and rinse in cold water. Add them to your soup and let them get heated through. Squeeze your lime into the soup just before before serving and add the spring onions for crunch. Eat!
This soup is great by itself and you probably don’t need anything on the side to go with it but you should do what you like best. I usually eat it from a soup cup with chopsticks and drink the rest but feel free to be a person with actual table manners and use a spoon 🙂