Last year was the first time I had ever tried Thai food. I mean, I once made a Thai Green Curry and thought it was gross so I never ventured back to the Cuisine despite loving Asian flavours. Anyway, last year I went to a lovely little restaurant with my boyfriend and his family for a Birthday celebration and it happened to be a Thai place, I was looking forward to it knowing what I would stay away from and following my boyfriends lead actually had a really lovely time.
One thing I did try was the Coconut Soup with vegetables and thought it was delicious. I have been back several times trying a few new things but always enjoying the soup. Just after Christmas I went around clearing my kitchen cupboards and moving things around and found a recipe book for soups and amongst these recipes was a Thai-style coconut chicken noodle soup. Yesterday I decided to take it upon myself to try this recipe out and see if it tasted the same. None of the ingredients seemed like they would be very expensive and some of them are key ingredients in other Asian flavours so I am hoping I will use them again. I am looking forward to trying new foods this year as part of project 52. I did have to adapt the recipe a little as couldn’t find Spring Onions, Coriander, Lemongrass or Lime Leaves and I substituted the chicken for turkey, just because it’s cheaper and used the grind of a lime and a lemon, plus the juice. I also used dry noodles rather than the straight to wok kind and didn’t make my own stock but even with those few shortcuts it was still pretty much made fresh and was very, very tasty.
To make you need: 2tbsps sunflower oil, 3 shallots finely chopped, 4 green chillies seeded and chopped, 2 tsp grated fresh root ginger (I used ‘sushi ginger’), 2 garlic cloves crushed, 2 lemongrass stalks chopped, 4 kaffir lime leaves shredded, 400ml coconut milk, 800 ml chicken stock, 2 skinless boneless chicken breasts cut into bite size pieces, 85g baby corn quartered lengthways, 200g fine wheat noodles, 1-2tbsp Thai fish sauce (smells a bit like feet – but doesn’t taste bad, I promise!) Juice of 1 lime, bunch of spring onions sliced, and a handful of fresh coriander.
I added the oil to a saucepan and then added the chopped garlic and shallots with the turkey whilst cooking the noodles in the stock – I used a stock cube to make this with boiling water. I then added the chillies, ginger and vegetables to the turkey, juice and rind of the lemon and lime and once the noodles were fully cooked I added the stock and noodles to the turkey. I then added the fish sauce and coconut milk and gave it a good stir keeping it simmering the whole time. All together it probably took about 45 minutes to prepare and cook and I was incredibly pleased with the result. It tasted very nice and I went on to have seconds, and then thirds later that night. Ours was enough for about four servings however the recipe can be very easily adapted to serve more people. I’m going to experiment a bit more and then come up with a perfect Thai menu to share with some family and friends. The boyfriend enjoyed the soup at the very least!