Jane's Delicious Garden Blog


Noodle soup basics.

Posted in Garden Diary by Jane Griffiths on the July 25th, 2020

I only began cooking after spending two months in Thailand in 1990. I fell in love with the hot, sour, sweet and salty flavours and wanted to recreate them at home. Since then I’ve explored many other cuisines but a perfectly balanced noodle soup still is one of my favourite meals.

Start by making a flavourful broth. I often use the leftovers of a roast or tandoori chicken, which increases the flavour. Simmer in a pot with some flavourings such as Asian lime leaves, lemongrass and star anise. Once the broth is tasty, remove the bones and shred any remaining chicken into the broth.

  1. Meanwhile: place four chicken breasts (boneless, skinned) in a shallow container. Mix together soy sauce, Indonesian soy sauce, sweet chilli sauce and sesame oil and pour over the chicken. Leave to marinade for about half an hour, turning every now and then.
  2. Chop garlic, ginger, chillies and zucchini. Shuck sweet corn off a cob.
  3. Pick a bowl of mizuna, bok choy and spring onions. Roughly chop greens and slice spring onions.
  4. Heat a cast iron pot over high heat. Remove chicken breasts from marinade and add to pan. Turn heat down a bit and cook, turning, until both sides are nicely browned. Place back into the marinade. Leave to cool for a mo, then slice and shred roughly (they will still be uncooked in the middle).
  5. Add chilli, garlic, ginger and zucchini to same pot (it will be sticky from the marinade. If needed add a little of the stock to loosen it). Cook and stir for a minute or so.
  6. Add the shredded chicken, all the marinade and the sweet corn. Mix together, cover and cook over low heat until chicken is completely cooked through.
  7. Cook noodles in boiling salted water until cooked. Drain and toss with sesame oil.
  8. Add the soup stock to the chicken. Stir through and simmer. Taste and add salt to taste. Add a squeeze of lemon.
  9. Add the chopped greens and spring onions to the pot that had the stock in, cover and leave them to wilt a tad.
  10. To serve, put some noodles on the bottom of a bowl. Place the slightly wilted greens on top of them. Spoon the soup over the top, making sure each bowl receives a good mix of chicken, corn and zucchini.

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