Sunday, 11 January 2009

Thai Chicken Noodle Curry Soup

This recipe is based on a recipe for Thai curry in the "How to Cook the Weight Watchers Way" recipe book, by Becky Johnson and Joy Skipper. I read the recipe and thought it was for a Thai green curry in lots of sauce, but as I actually made it realised I had misread the recipe and it was more of a dry curry. I fixed this by increasing the amount of stock and Thai curry paste, and added some noodles to make more of a Thai noodle soup. The end result was a very filling and aromatic soup with an array of different textures.

Ingredients (serves 4)
  • 1 tablespoon oil (sunflower / ground nut oil)
  • 2 garlic cloves, chopped
  • 2 onions, chopped
  • 1 inch fresh root ginger, peeled and grated finely
  • 4 chicken breasts
  • 2-3 tablespoons Thai green curry paste (add more or less depending on how spicy you like it)
  • 3 tablespoons soy sauce
  • Grated zest and juice of one lime
  • 500 mL chicken stock
  • 1/2 teaspoon sugar
  • 1 head broccoli chopped into florets, slice the stalk
  • 100 g watercress
  • 1 bunch fresh coriander roughly torn/chopped
  • 4 blocks of dried noodles
  • Dry roasted peanuts for garnish
Admire all the many ingredients now that you have assembled them all. If cooking in Blue Peter style, you will need individual bowls to put each ingredient into. If not, just do as I did and pile them all up on the work top.

Heat a large wok and add the oil. Fry the onions, garlic and ginger until golden brown.


Add the chicken breasts (chopped into small bite sized pieces) and stir fry until browned all over (around 5 minutes or so).


Add the Thai curry paste to the pan and stir fry for 2 minutes, ensuring that all the chicken is well coated with paste. Add more or less paste depending on how spicy you like it.


Zest and juice the lime.


Add the lime juice and zest to the chicken stock, sugar and soy sauce. Have a smell of that! Rather aromatic.


Add the stock mixture to the pan, and bring to the boil. Simmer gently for 5 minutes.


Add the broccoli next. I like to add the stalks, sliced up thinly, as it gives some nice textures to the dish.


Simmer gently until the broccoli is just cooked - this won't take very long, maybe 3-4 minutes. Meanwhile (as demonstrated below) cook some noodles to go with the soup.


Remove the wok from the heat and add the watercress and roughly torn/chopped coriander (remember to save a bit of coriander for the garnish). Stir through. The residual heat from the soup is enough to cook the watercress.


Place some noodles into the bottom of 4 large bowls.



Now, serve the soup on top of the noodles, garnishing with peanuts and some sprigs of coriander.


We had kind of made a resolution to be healthier - doing lots of exercise, eating well and not drinking. The first two are going well, but the last one has gone out the window already, only 10 days into January. We did have good reason to be boozing though, as yesterday we booked our honeymoon. We are going to fly to Dubai for two night of 5 star luxury then on to New Zealand, where we will spend the first night in a lush hotel where we have upgraded to "Club Class" which includes personal butler service and canapes and drinks. Very luxurious, but that will set us up for the next 3 weeks of roughing it as we travel round New Zealand in a camper van. Its going to be their winter, but it shouldn't be too cold we hope! We haven't planned out exact route yet, but we certainly want to go skiing in Queenstown, down to Milford Sound or another of the fjords. If anyone has any suggestions of things to do there, fire away! O yes, we also hope to visit some of the vineyards after recently falling in love with some Marlborough wines!


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