So there I was, supping my lunch, and the PE boy came and demanded a spoonful. Then there was raving and lots of yummy yummy noises closely followed by a demand for the recipe. This is one which I made for the Beautiful Wife a while ago and have developed ever since. This is not a soup for polite gentle eating, its a slurpy sloppy conversational dish for in front of the telly - I was following the "Love food, Hate waste " (www.lovefoodhatewaste.com) mantra of taking left over dinner for lunch the next day.
Silly chilli chicken Thai noodle soup
2 Chicken thighs (boned, skinned and cut up into nuggets)
2 pints of chicken stock (made with oxo is fine)
Thumb of Root Ginger
Couple of Garlic cloves
Two or three hot chillies
Soy sauce
Fish sauce (Nam Pla)
Sesame oil
Sweet chilli sauce
Spring onions and carrots, finely sliced
Noodles (I use Wellspring Udon, but whatever you like will do)
Mix a large dollop of the chilli sauce with a serious splash of soy, a less serious splash of the sesame oil and a few drops of the fish sauce. Pop the chicken into this and allow to mingle for a couple of hours.
Boil the stock with the chopped chilli, slices of the ginger and the roughly chopped garlic. This should simmer for 30 minutes.
Meanwhile make sure that your noodles have been cooked and cooled down (follow the instructions on the packet!!)
Fry the Chicken in its marinade - it needs to be cooked through and the marinade should go all sticky and gooey.
Pop some noodles in a bowl, pop the spring onion and carrot on top, pour over some of broth and place a few bits of the chuck on top.
Serve with soy sauce.
Enjoy, Smithy!
