One of my favourite things about cooler weather is that I can eat soup. Lots of soup. Growing up we used to have a small bowl of vegetable soup before nearly every evening meal, which I grew to love – especially as our house always seemed to be freezing!
I must even confess that I have tried a few “soup” diets over the years. Fortunately for those around me, the cabbage soup diet lasted about 1 meal. Cabbage, I quickly discovered, was not my favourite veggie to add to soup. Yuk.
Fortunately for me, my beloved also loves soup. His favourite is pea and ham, and I nearly always have a couple of containers of that in the freezer.
I love Asian soups – with tender morsels of meat, slippery noodles, fragrant herbs, hot chilli and the tang of lime juice.
Today’s lunch was this Asian-style chicken noodle soup, quickly whipped up in about 10 minutes. On the weekend I had poached a whole chicken, so I could replenish my chicken stock supply and also have some beautiful shredded chicken for a few meals this week.
To make the stock:
- 1 whole chicken (I usually try and get an organic or free range chicken)
- 10 slices of ginger
- 3-4 cloves of garlic, peeled and smashed
- 10 coriander seeds
- 2-3 star anise
- 5 white pepper seeds
- 1 onion quartered
Pop all this in a large stock pot with 4 litres of cold water. Bring to the boil, then simmer with lid on for about 90 minutes. Skim off any impurities. After 90 minutes turn off the heat and leave to cool for about an hour. Remove the chicken, once it’s cool, remove and throw out skin and bones. Save the meat for meals during the week. Strain the liquid into another container, throw out the solids. Keep the liquid in the fridge for 2-3 days or in the freezer for up to 2 months.
I normally try and make the stock a day or so before I need it so that I can skim any fat off the surface once it has cooled. Although this should be minimal.
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| mmmm soup 🙂 |
To make the soup for 2 people you need:
- 750ml chicken stock
- 200gm shredded chicken meat
- 1 packet rice noodles (today I used 1 of the 2 packets that are in Kan-Tong rice noodles)
- bean sprouts
- 2-3 shallots
- handful each of basil and coriander (you could also use mint, Vietnamese mint, Thai basil, but this was what I had)
- sriracha chilli sauce
- hoisin sauce
- 1/2 lime
Heat the stock in a saucepan until it comes to the boil.
Cook the rice noodles according to the packet.
To assemble, put the noodles in the bottom of the bowl, add the chicken, then add the bean sprouts. Pour over hot stock. Add the shallots, herbs, sauces and lime juice to taste.
Eat! Preferably without burning your tongue or splashing it all over yourself… *
What are your favourite soups?
* disclaimer – I may or may not have done both of these…
Mel, not so much a fan of green leafy stuff (in general) but this had me salivating just looking at it and its ingredients!
Looks delicious to me.
Brilliantly timely for me Mel, as I had planned to make stock this week and this looks sooo fragrant! Thanks.
I think think this is good for my diet.
I love the idea of a small bowl of soup before the main meal. I find that I don’t eat quite so much after a small bowl of soup. This chicken soup would be perfect.
Thanks everyone.
Deb – today when I made it I didn’t have much “leafy green stuff” so I added some shredded carrot as well
Maureen – there is research somewhere that shows if you eat a small bowl of vegetable soup (no protein, carbs or dairy) before a meal you eat about 25% fewer calories at that meal. I tend to eat this soup as a meal on it’s own, but you could easily add some veggies to the stock and have it before a meal
Soup season. Bring it on! I made a huge batch of minestrone at the weekend. This looks light and healthy and will get a work out in my kitchen this weekend. Thanks for sharing.
Nice Blogs…
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