Tag Archives: Thai chicken noodle soup

The Culinary Alphabet …..Series 3… the letter C…

 

Welcome to series 3 of the Culinary Alphabet…WHERE the middle letter is C…

Nothing is as it seems here…this new series is the brainchild of Chel Owens who writes at A wife, My Verse, and Every Little Thing…my followers are so good to me they think up all sorts of permutations of the Alphabet…not sure if they want me to call it quits or what they will come up with next…Chel like Pete, however, will be called on to make her contribution every two weeks…they don’t get off scot-free…so I hope you have started brainstorming Chel…haha x

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Brawn, Cabbage, and Yucca… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…I also don’t want to use plurals to form a word as I may need that word for another letter and its sort of cheating I think…unless of course I really get stuck…which I am sure will happen…

Artichoke:

The globe artichoke is the immature bud of a thistle… a flower…The leaves are called bracts and the fuzzy centre called a choke which sits on top of the delicious meaty core which is called the heart the part that is completely edible.

As the artichoke was the subject of a recent post please click this link for recipes and more information on the delicious Artichoke…

Ashcake:

Ashcake (also known as Ash bread; Fire cake) is a type of bread baked over a layer of heated stones or sand and covered over in hot ashes, a practice still found principally in Arabian countries, especially among Bedouins.

It is also a rustic Vietnamese cake made from glutinous rice then covered with the ash of shell rice and eaten with honey.

Avocado:

The Avocado is botanically a large berry containing a single large seed…highly nutritious it contains more potassium than a banana. Also known as alligator pears to butter fruit…from guacamole dips to salads, wraps, smoothies and even brownies… they are included in almost everything now as deemed to be so nutritious…a superfood…me I love guacamole and don’t mind them in salads or a wrap but not in a smoothie and most definitely not in my chocolate mousse…

Bacon:

Now bacon is another thing and I could probably eat bacon with almost anything…with a Sunday morning breakfast, in a burger, a quiche, jalapeno poppers, wrapped around a sausage so many uses…even crisped and crumbled over or in ice cream…

Biscuit:

In England, the biscuit is a biscuit think a dipping in your tea biscuit however MY American cousins call a biscuit what we Brits call a scone…go figure… of course, we are correct…

Biscuits with grits and crispy bacon for breakfast I quite like however a nice scone with clotted cream and jam is a wonderful thing…

Carcass:

Chicken carcasses make wonderful stocks and soups…even a turkey carcass my mother used to make a beautiful soup with the turkey carcass…I learnt from an early age to waste nothing…I had a good teacher…my mum x

In my opinion, Thais make the best soups and stocks their Chicken Noodle Soup is loved and known the world over…

Chicken:

A low-fat healthy meat providing it comes from chooks which are allowed to roam free and not fed chemicals…Eaten and used by cooks around the world be it steamed, fried, roasted, tossed on the barbie…used in curries or with pasta, potatoes or rice it is a versatile low-cost nutritious meat.

Chicory:

Used for centuries in cooking and traditional medicines …chicory is also used to make a coffee alternative does anyone remember Camp Coffee? The pale yellow leaves are also often used in salads…the plant also has beautiful blue flowers.

Cocoa:

Although I don’t drink it often I love a drink of hot cocoa…a highly concentrated powder made from chocolate liquor—a paste prepared from cocoa beans, the fruit of the cacao—and used in beverages and as a flavouring ingredient. Cocoa is the key ingredient in chocolate and chocolate confections.

Cracker;

A dry, thin, crispy baked bread (usually salty or savoury,..eaten with hard cheese or cream cheese they are a nice snack.

Cupcake:

Cupcakes now are nothing like the cupcakes my mother used to make they are now in some cases quite decorative and even used as celebration cakes or wedding cakes such has the humble cupcake evolved.

Gnocchi:

Gnocchi beautifully made can be a glorious thing or just something you would rather not eat…it is not pasta as is often thought It is actually a dumpling made out of potatoes.

You can serve gnocchi with a variety of sauces and toppings such as cheese, tomato sauce, cream or pesto, just like pasta.

Ketchup:

Tomato ketchup…made with tomatoes, sugar, vinegar/acetic acid and spices and is not to be confused with tomato sauce although as a Brit I have always called tomato ketchup …tomato sauce and still do…Although the recipe is different for the UK…we have never called it ketchup but sauce.

Mocha:

Mocha is a high-quality type of coffee made from a specific coffee bean. It’s easily confused with the flavoured drink also called a mocha, which combines coffee and chocolate. Mocha coffee beans are from the plant species called Coffee arabica, and it was originally only grown in Mocha, Yemen.

Muscovy Duck:

Muscovy Duck is the only domesticated duck that isn’t descended from Mallard ducks. … When young, these ducks are considered very good eating, with lean, tender meat, with a taste more like veal than other duck. They have larger breasts than Common Ducks. Usually, just the breast meat is sold, which is quite lean.

Nacho:

A tortilla chip topped with melted cheese and often additional savoury toppings (such as hot peppers or refried beans)

Oatcake:

Is a type of flatbread cooked on a griddle or baked in an oven…Oatmeal is the main ingredient and it can be enjoyed with a sweet or savoury topping for example cream cheese and smoked salmon or bananas and cinnamon.

Pancake:

Pancakes some love them thick and I like mine thin and crispy with lemon and sugar although I am coming around to pancakes with maple syrup.

Pecan:

A smooth shelled brown nut similar to a walnut…the pecan’s distinct flavour and texture is the result of its high levels of monosaturated oil – in fact, it’s the fattiest of all nuts. It goes well in both savoury and sweet dishes, most famously pecan pie, a classic recipe from the American south.

Poached:

If something is poached it is cooked in a liquid…it is a gentle way to cook and an ideal cooking method for eggs, fish and fruits…the cooking liquid can be quite simply water as in poached eggs, milk, stock or wine…

Popcorn:

A popular snack that can be very healthy if air-popped and lightly seasoned or very unhealthy if popped in fat and loaded with calorific toppings…it can also be used to flavour ice cream…

Porcini:

An earthy, meaty flavoured mushroom…This mushroom is generally agreed by connoisseurs to be among the finest eating mushrooms…They can also be very expensive, particularly when fresh, although dried ceps tend to be of better value.

Radicchio:

Is part of the chicory family and often referred to as Italian chicory as it is used a lot in Italian cuisine.

It is grown as a leaf vegetable and usually has colourful white-veined red leaves that form a head. Radicchio has a bitter and spicy taste which mellows if it is grilled or roasted.

Tacos

A traditional Mexican dish that consists of a small tortilla topped with a filling and then folded.

Teacake:

Is a lightly fruited yeast-based bun that is generally split, toasted and buttered then served with tea…A British tradition.

Ricer:

A kitchen utensil with holes about the size of a grain of rice which is used to push soft food like potatoes through to make them very smooth and lump-free.

Yucca:

Yucca is one of the few roots which must be cooked as they contain cyanide…it is used in a variety of dishes in Latin American countries, Africa, Southeast Asia, and the Caribbean Islands.

That’s all for today for the letter C…

Thank you so much for your visit I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

 

Saturday Snippets…13th March 2021…

 

Welcome to Saturday Snippets where I indulge my whimsy and my passions… maybe a tune or two…something which has caught my eye this last week…just anything out of the ordinary or extraordinary…One of my rare plants arrived 2 days ago a Thai Long Pepper which has some fruits on it and it looks like more are peeking out at the world…I can’t wait to see it grow and produce more peppers and then I can try them…exciting…

In my world this week ..a daughter had her 50th Birthday …Aston’s new bike was delivered all bright and shiny and now the worry begins that he will drive carefully, use his mirrors and wear his crash helmet at all times…we received another crop of goodies from the farm…some lovely big pumpkins, watermelons, bananas, morning glory, herbs, cucumbers, chillies galore, eggplants and mangoes…which meant roasted pumpkin was on the menu for starters …my jackfruit is looking good lots of tiny ones a bumper crop methinks…

 

I am guessing that the tree will be laden with Jackfruits this year so it will be Jackfruit all round…

Today is also National Chicken Noodle Soup Day…

Noodle-soup-Thai-chicken

Chicken Noodle Soup is sold and made everywhere here…a very popular Asian dish…Chicken noodle always comes close to the top when a list of top 10 or 20 soups worldwide is derived it also varies my mother made it from a chicken carcass and added vegetables/noodles and I guess if I asked all of my readers they would vary slightly…What is your favourite soup?

Climate Change Corner:

Tiny Urban Forests are springing up on Brownfield sites across the world and in inner cities…

Did you know?

More people speak Mandarin than any other language…

With around 950 million native speakers and an additional 200 million people speaking Mandarin Chinese as a second language, it’s the most popular language in the world.

Let’s have a tune…

Over the years March has been a great month for music…On March 13th 1933, the songwriter Mike Stoller was born in Long Island, New York his resume of great songs written with his buddy Jerry Leiber include Jailhouse Rock, Yakkety Yak, Stand By Me, Houndog and Pearls a Singer far too many to mention but all great songs.

March 1961  we had Ricky Nelson with Travelin Man which charted @ #2 in the UK and #1 in the US… In 1965 The Beatles land their seventh #1 hit in America with “Eight Days A Week.”…1976 #1 Billboard Album: Eagles’ Their Greatest Hits (1971-1975)…at this point I was playing Eagles tracks non-stop…

Fast forward to 2004 and a change of pace…one of my favourite tenors…Luciano Pavarotti makes his 379th and last performance at the Metropolitan Opera in New York City, playing the painter Mario Cavaradossi in Giacomo Puccini’s Tosca. He receives a 12-minute standing ovation…

One of my favourites is Nessum Dorma…

So effortless…wonderful…

The Toddy Fruit

Was a discovery when we dropped in at a fairly local market on our way home from the farm…I spied this fruit a new one for me, had a look and walked past thinking other stalls may have them when I realised only one stall had very few and they were going like hotcakes…literally.

toddy-palm-fruit

Luckily as you can see I managed to grab some wondering how I was going to get into them as they have every hard shell…and at the time I hadn’t clue what I had just brought.

Toddy Palm or as it is also known Palmyra palm, Doub palm, Tala palm or wine palm.

The fruit or palm sugar is also used to make a variety of sweet desserts.

Thati Manjula has a sweet taste and gelatin texture which is ideal for a number of sweet dishes such as milkshake by blending with nut milk and adding vanilla and other flavours like cinnamon, cardamom or rose-water and can also be enjoyed chilled.

Make payasam by heating nut milk, coconut milk and palm sugar. Add coconut powder and almond flour to thicken the mixture. Finally,  pour into a mould here a folded banana leaf would be used and allow it to cool. Add chopped tropical fruits like pineapple or mango, shredded coconut and or nuts it is now ready to eat.

More interesting facts about the Toddy Palm.

It is a huge palm that can reach 30 metres in height and is native to the Indian subcontinent and Southeast Asia.

The fruit which grows in clusters is hard-shelled and needs to be opened by someone who has a sharp machete. This lady looks very adept with her knife unlike me who is quite liable to lose a few fingers.

Traditionally the sap is collected by tapping the top shoots and hanging and collecting the dripping sap in earthenware pots. The juice which is collected in the mornings is refreshing and light with a sweet sugary taste.

This fruit ferments very quickly and juice collected in the evening after fermentation is a  sour fermented beverage.

Toddy sap fermented is called arrack or when concentrated to a crude sugar called Jaggery.

What is Jaggery?

Jaggery is sometimes called non-centrifugal sugar because it is not spun during processing thus removing the nutritious molasses. Jaggery is found all over Asia but called by different names.

Namtam tanode here in Thailand, Gur in India, Panela in Columbia, Gula Melaka in Malaysia.

Is it more nutritious than sugar?

Jaggery contains more nutrients than refined sugar due to its molasses content.

Medical benefits.  

The tree sap is also a laxative and believed to have medicinal properties.

It is purely organic and a natural coolant for the body. It is known to contain Vitamins A, B-complex and C. It is also known to contain essential minerals like zinc, potassium, iron and calcium. It is known to have anti-inflammatory and anti-oxidant properties.

It can be used to treat nausea and vomiting and also worm infestation.

The sap is used as a tonic, laxative, for treating ulcers and liver problems. The pulp of the fruit is known to cure a number of inflammatory conditions of the skin.

Did you know?

Why is the letter w in English called double-u? Should it not be called double v?

The word “swims” upside-down is still “swims”.

Not something which happens here in Thailand but March 14 (tomorrow) is the start of Daylight Saving Time, which begins at 2:00 A.M. that day. If your area observes it, don’t forget to “spring forward” and set the clocks one hour ahead, or you may find yourself an hour late to everything!

That’s all for today thank you for dropping in I hope you enjoyed my whimsy… I would love to hear from you in comments as you know how I love to chat…Love Carol xx

 

 

 

Eat Smart, Eat Healthy…Lunches!

Good morning from sunny Thailand… we are warming up here as we are coming into our High Season soon although the nights and early mornings can still have a nip to them.. while many of you I know are feeling the winter chills as you have snow and ice…

Today I have some ideas for healthy lunches…which will warm you up …

It is quite difficult to think of what to suggest as when I worked in my last job although we had the heating on the doors were continually opening and closing so if you were working on the ground floor it was a tad cold most of the time so a warm bowl of soup or a jacket potato was very welcome at lunchtime.

I always used to make extra if I made a stew or chilli and freeze in portions it was then easy to take to work and I know from experience that if I ventured out at lunchtime as I hadn’t bought anything in with me it was over to Marks & Spencer who do the most divine sandwiches and of course, all their yummy sweet things are by the till…Do I need to say more???

Not taking in lunch is a trap many of us fall into without realising, isn’t it? Plus it is more costly…

As I am at home and lunch is my main meal I generally have a stir fry they are quick to do and cook while the rice is cooking which Is why I like them…either way whether you are at home, at work or eating lunch on the go…I have something for you…

Fried Fish with peppercorns in black bean sauce.
Serves 1.

fish black bean sauce

  • 100 gm white fish cut into smallish pieces and rolled in rice flour.
  • Small onion roughly cut
  • 2 spring onion sliced
  • 1-2 chillies sliced diagonally
  • 1 stem of fresh peppercorns
  • 1 tbsp black bean sauce
  • 1-2 cloves of garlic finely chopped
  • Sm piece fresh ginger minced or finely Julienne
  • Fish sauce to taste.

Lets Cook!

Heat up the oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
In the same wok where fish is fried sauté garlic, chilli, onion and ginger.
Add green onion and peppercorns then stir-fry for a minute. Then add fish.
Add splash water, black bean sauce bring to a rolling boil, add fish and turn over once to coat with the sauce and simmer for 2 mins. If the sauce is thin you can add a bit of cornstarch/arrowroot slurry to thicken it.
Flavour with fish sauce and season with freshly ground black pepper.
Serve with steamed rice and a chilli dip( optional)

You could also make this at home and heat gently at work for lunch or microwave it.

Jacket Potatoes…Easy to do and will fill you up…If you have an oven at work then in your break pop one in the oven it will then be ready and waiting at lunchtime all you need to do is add your topping and… take a portion of chilli, baked beans, cheese, coleslaw, sweetcorn, caramelised onions and mushrooms to work and there you are lunch on the go…What is your favourite topping?

jacket-potato-2906023_640

My favourite topping is chilli be it meat or vegetarian one or cheese and coleslaw if it isn’t too cold that is more of a spring/summer topping for me…

Soup is also very good...You make a batch at home and freeze in portions it just needs reheating or take it in a thermos flask…

Yesterday I made a lovely mushroom soup …a new recipe and it needs tweaking my little taste tester told me what I needed to do….lol

It pleases me though because it means that he tastes the food and knows when it needs something else so that is good for a child.

Mushroom Soup…

  • 2 lbs of mushrooms…mixed I used straw, button, crimini and some small ones which I can’t remember the name.
  • 1 onion sliced
  • 6 sprigs of thyme tied together
  • 3 cloves of garlic
  • 6 cups of chicken or vegetable stock
  • 2 cups of water
  • 1 cup of cream
  • Salt and pepper to taste

Let’s Cook!

Melt the butter and add the mushrooms and add a pinch of salt and cook until they give up their juices and reduce the heat. Cook stirring until the juice has evaporated and the mushrooms start to brown.

crimini straw button mushrooms

Pick out a few nice pieces and set to one side for the garnish.

Mix the onions into the mushrooms and cook until the onion softens about 5 minutes.

Add the thyme and garlic and pour in the stock and water simmer for 1 hour.

Remove the thyme before blending the soup, if the consistency is still too thick then add more stock/water…Return to a pan and add the cream…Taste and season with salt and black pepper…

Mushroom Soup

 

I hope this has given you a few ideas about what to have for lunch…What is your favourite lunch?

I have added the link to a Chicken Noodle soup as it also has the recipe for homemade chicken broth.

Noodle-soup-Thai-chicken

https://carolcooks2.com/2018/09/13/thai-chicken-noodle-soup/

All of these you could batch cook every two weeks and freeze in portions and you would never have to worry about what is for lunch… Just add your garnishes and herbs if required…

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Eat Smart, Eat Healthy…No more Diets

Winter warming Soups and chilli

Good morning from sunny Thailand… we are warm here as we are coming into our High Season soon while many of you I know are feeling the winter chills… This week some healthy lunches…which will warm you up …

It is quite difficult to think of what to suggest as when I worked in my last job although we had the heating on  the doors were continually opening and closing so if you were working on the ground floor it was a tad cold most of the time so a warm bowl of soup or a jacket potato was very welcome at lunchtime.

I always used to make extra if I made a stew or chilli and freeze in portions it was then easy to take to work and I know from experience that if I ventured out at lunchtime as I hadn’t bought anything in with me it was over to Marks & Spencer who do the most divine sandwiches and of course all their yummy sweet things are by the till…Do I need to say more???

Not taking in lunch is a trap many of us fall into without realising, isn’t it? Plus it is more costly…

As I am at home and  Lunch is my main meal I generally have a stir fry they are quick to do and cook while the rice is cooking which Is why I like them…

Fried Fish with peppercorns in black bean sauce.
Serves 1.

fish black bean sauce

  • 100 gm white fish cut into smallish pieces and rolled in rice flour.
  • Small onion roughly cut
  • 2 spring onion sliced
  • 1-2 chillies sliced diagonally
  • 1 stem of fresh peppercorns
  • 1 tbsp black bean sauce
  • 1-2 cloves of garlic finely chopped
  • Sm piece fresh ginger minced or finely Julienne
  • Fish sauce to taste.

Lets Cook!

Heat up the oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
In the same wok where fish is fried sauté garlic, chilli, onion and ginger.
Add green onion and peppercorns then stir-fry for a minute. Then add fish.
Add splash water, black bean sauce bring to a rolling boil, add fish and turn over once to coat with the sauce and simmer for 2 mins. If the sauce is thin you can add a bit of cornstarch/arrowroot slurry to thicken it.
Flavour with fish sauce and season with freshly ground black pepper.
Serve with steamed rice and a chilli dip( optional)

You could also make this at home and heat gently at work for lunch or microwave it.

Jacket Potatoes…Easy to do and will fill you up…If you have an oven at work then in your pop one in the oven and take a portion of chilli, baked beans, cheese, coleslaw, sweetcorn, caramelised onions and mushrooms what is your favourite topping?

jacket-potato-2906023_640

My favourite is chilli be it a meat or vegetarian one or cheese and coleslaw if it isn’t too cold.

Carol’s Chilli Con Carne

Ingredients:

  • 500 gm lean minced Beef ( I use pork) as I can’t get minced beef here.
  • 1 tbsp Olive oil
  • 1 large onion chopped
  • 1 red or yellow pepper chopped
  • 3/4 garlic cloves, peeled and chopped
  • 2-inch piece of fresh ginger finely chopped
  • 1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 2 tsp cumin seeds
  • 1-2 bay leaves
  • 1 pint of fresh made beef or vegetable stock
  • 400 gm fresh chopped tomatoes
  • 1/2 tsp dried marjoram
  • 1/2 tsp sugar…I sneak this in when no one is looking as it brings out the sweetness of the tomatoes.
  • 2 tbsp tomato purée
  • 410 gm can red kidney beans, drained or pre-soaked dried kidney beans.

Let’s Cook!
Put the olive oil in a large pan and heat add the chopped onions, garlic, ginger, bay leaves and cumin seeds cook until onions are translucent about 5 minutes.
I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.
Add the minced meat and cook, stirring until nicely browned.
Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.
Add the paprika, marjoram and sugar.
Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.

chilli-con carne-chilli peppers

Serve with steamed rice and sour cream sprinkled with smoked paprika ( optional)

Enjoy!

NB. HELP! I would rather use dried kidney beans rather than tinned HOWEVER I soak them for hours then cook then add to my chilli and they are still not soft…I don’t have a pressure cooker but is there anyone who can give me some tips and I don’t add salt while soaking.

My second Chilli recipe from a friend of mine …Richard and it is his vegetarian chilli…Thank Richard it is very nice. It is Richards recipe with a Thai twist and tasty…

Vegetarian Chilli with lentils.

Ingredients:

  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 3 cloves of garlic
  • 3 chillies
  • 125 gm mushrooms chopped
  • A handful of chopped green beans
  • 100 gm black lentils
  • 1 tbsp each of fish sauce, soy sauce, oyster sauce and sugar
  • Basil Leaves

 

vegetarian chilli with lentils

 

The instructions are as I received them as Richard obviously knows I can cook ( there wasn’t any) just ingredients …he is also male…lol

For anyone needing more details then cook as my chilli recipe above but adding lentils instead of the meat. I did add a couple more tomatoes and some kidney beans to Richards original recipe….I also soaked my lentils… he doesn’t as he likes his lentils al dente…

Cooking is all about personal taste and I sometimes just chuck it in the pot and take it from there… That’s how I cook most of the time and TASTE…

Enjoy!

Both of these make great toppings for jacket potatoes or with rice …

Soup is also very good...You make a batch at home and freeze in portions it just needs reheating or take it in a thermos flask…

Yesterday I made a lovely mushroom soup …a new recipe and it needs tweaking my little taste tester told me what I needed to do….lol

It pleases me though because it means that he tastes the food and knows when it needs something else so that is good for a child.

Mushroom Soup…

2 lbs of mushrooms…mixed I used straw, button, crimini and some small ones which I can’t remember the name.

1 onion sliced

6 sprigs of thyme tied together

3 cloves of garlic

6 cups of chicken or vegetable stock

2 cups of water

1 cup of cream

Salt and pepper to taste

Let’s Cook!

Melt the butter and add the mushrooms and add a pinch of salt and cook until they give up their juices and reduce the heat. Cook stirring until the juice has evaporated and the mushrooms start to brown.

crimini straw button mushrooms

Pick out a few nice pieces and set to one side for the garnish.

Mix the onions into the mushrooms and cook until the onion softens about 5 minutes.

Add the thyme and garlic and pour in the stock and water simmer for 1 hour.

Remove the thyme before blending the soup, if the consistency is still too thick then add more stock/water…Return to a pan and add the cream…Taste and season with salt and black pepper…

Mushroom Soup

 

I hope this has given you a few ideas about what to have for lunch…What is your favourite lunch?

I have added the link to a Chicken Noodle soup as it also has the recipe for homemade chicken broth.

Noodle-soup-Thai-chicken

https://carolcooks2.com/2018/09/13/thai-chicken-noodle-soup/

All of these you could batch cook every two weeks and freeze in portions and you would never have to worry about what is for lunch… Just add your garnishes and herbs if required…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Thai Chicken Noodle Soup

Noodle-soup-Thai-chicken

There is nothing like a bowl of Thai Chicken noodle soup…With stalls on every market and street corner, it is one of Thailand’s iconic dishes… Sometimes served with a spicy dish or by itself and it can be a lovely flavoured chicken dish with no spice or it can be a fiery as you like…

The choice of noodles is yours and the spices and other condiments are served on the side to add as little or as much as you like …

Not sure which noodle are which then here is a previous post on the noodles and what they are :

rice-noodles

https://blondieaka.wordpress.com/2018/07/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-thai-noodles/

Made with tender slices of chicken or with chicken on the bone. the choice is yours..I prefer chicken on the bone as it is more flavourful and would be how it is mainly served here on the street stalls but the choice is yours…

Starting with the stock recipe which you can freeze and use as required…Freeze in maybe 2 cupfuls in a zip loc bag and lay flat it takes up less room in your freezer and thaws out much quicker…It also enables you to make one bowl or a bigger portion…

Chicken Stock:

Makes about 6 cups

  • 2 lb chicken bones, remove any big chunks of fat  and skin
  • 3 L water
  • 5 cloves garlic, smashed
  • 4-inch section daikon, peeled, or use 1 onion instead (or use both like I did)
  • 2-3 cilantro roots, or about 8 stems
  • ¼ tsp white peppercorns, crushed just until broken
  • 2 stalks of lemongrass, top half only, cut into chunks (optional, only if you’ve got some handy) When I use lemongrass I just chop the tops and freeze ..The tops add a fresh flavour but are not as strong and as perfect for the stock as we don’t want a strong lemongrass flavour.

Cooks Tip: When peeling daikon, peel a few layers off until the colour turns from bright, opaque white to a bit darker, more translucent white. I find the outer layer of the daikon a bit bitter. 

Let’s Cook!

Add the bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a very gentle simmer. Simmer bones for about 45 -50 mins.

Skim off scum, foam and fat that has floated to the top. It is easier to do this if you haven’t added your aromatics but add them after…

Add all the remaining ingredients then simmer for about another hour.

Remove all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use or to freeze once cooled down.

Cooks Tip:  There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can use it in soups, chilli, stir-fries, fried rice…anything!

The meat will be bland so make sure you add it to something that will have a lot of flavourful sauce added to it or it is perfect in a rice soup for a child.

We are now ready to make this lovely Chicken Noodle soup…

chicken noodle soup

Ingredients:

  • 1 litre of your prepared chicken Stock
  • Soy sauce
  • Fish Sauce
  • Sugar(optional)
  • Head of garlic chopped for fried garlic
  • 1-2 Chicken breast or legs…I normally allow 1 per person plus a couple extra sometimes the men or Aston want two.
  • 250 gm of rice noodles or noodles of your choice soaked at room temperature until just softened as they will continue to cook when added to your soup.
  • Thai chicken ball (optional) I don’t eat these but they will always be an option on a street stall and most Thais do eat them…
  • 1 cup of bean sprouts ( optional)
  • Bok choy or spinach ( optional)
  • Garnishes: Fried garlic, chopped green onions, dried chilli, chilli oil, sliced bitter gourd, fresh herbs. preserved cabbage ( Tang chai)

Let’s cook!

Bring your stock to a slow simmer and add your chicken poach slowly in the stock, when tender then remove the chicken and allow to cool down then if using chicken breast shred it now and put in a bowl and set to one side.

While the chicken is poaching cook your chopped head of garlic in some oil until nicely golden and crispy remove from the oil and set to one side the oil can now be used for the soup or to use as a chilli oil.

We can now assemble our soup and it really is now made to your taste and choice…

Add your noodles and chicken to your bowl with Bok choy, bean sprouts or chicken balls if using…

Pour over your hot stock and now to garnish. If I am using shredded chicken I will toss in some soy sauce with a dash of fish sauce and add to the top of the bowl and then add fried garlic and my other garnishes as required.

chicken noodle soup

You can see in this picture that I have added Thai basil and sliced bitter gourd my dried chilli and chilli oil I have stirred into my stock and added soy and fish as per my taste.

This picture shows the chicken balls as my Thai daughter-in-law’s taste.

Thai chicken noodle-2402571_1280

It may sound complicated but it truly isn’t once you have made your stock, you can make that in bulk and freeze you only have to poach your chicken and then use the garnishes of your choice…

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Next week I will be showing you how I make Pork stock both the chicken and the pork stock are widely used in Thai Cuisine. xx