Recipe #17 : Thai style noodle soup (3 hours, 5 portions)
This recipe takes 3 hours because the broth needs to be simmered for at least that long. Everything else can be put together in 30-45 minutes
For the broth: 2l of chicken broth, 2l water, 4 lemongrass sticks, one whole peeled onion, 4-5 hot chillies, 2 thumb sized ginger pieces, 6 cloves garlic, 2tbsp coriander seeds, 1 tbsp peppercorns, 4 tbsp Thai sweet chilli sauce, handful of coriander, mint and basil leaves with stalks, salt to taste
Everything else: 2.5lbs of chicken, cut beans, matchstick carrots, bean sprouts, 2 large onions, 1/2 cup peanuts, 2 limes, fresh coriander and mint, noodles of your choice.
Step #1 : Mix all the ingredients for the broth in a big pot, bring to a boil over high heat and turn it down to medium and simmer for 1 hour.
Step #2 : Add your chicken thighs, bring to a boil again over high heat and turn it down to medium and simmer for 45 mins, till the chicken is fully cooked
Step #3 : Take out the chicken and set aside to cool. Let the broth continue to simmer.
Step #4 : Boil separately desired quantities of beans, carrots and bean sprouts. Slice your onions and pickle with just a sprinkle of vinegar and salt.
Step #5 : Boil desired quantity of noodles of your choice
Step #6 : Once the chicken is cool enough to handle, shred to desired size.
Step #7 : Taste your broth regularly for seasoning and flavors, adjust accordingly.
To serve: Mix together noodles, vegetables, chicken, garnish with freshly chopped herbs and peanuts, a squeeze of lime and ladles of broth.
I wanted to make a new noodle soup so I read up on Thai and Laos flavours and decided to make #KhaiSoi . I made a red curry paste from scratch, used my instant pot to make a chicken broth, added rice noodles and topped it off with a ground chicken stir fry with shiitake mushrooms and coconut milk. The stir fry is so fragrant and released the spices and herbs so nicely. This is my new favourite noodle soup SO delicious 🤤 🍜