I texted 18saughtonmains yesterday to let him know I was planning to make chicken noodle soup for tea and to ask where the tamarind was. He replied ‘will the kids like it?’ I said ‘they like noodles.’ Turns out I was being a bit optimistic. The adults loved it, though and I just had the leftovers reheated for my lunch so there is an upside to the children’s rebellion.
Chicken Noodle Soup
1 litre of stock (I used a mixture of duck and vegetable because that’s what I found in the freezer, chicken would be more traditional)
1 can of coconut milk
2 chicken breasts
3 carrots, cut into matchsticks
2 handfuls of sugar snap peas, trimmed
A packet of udon noodles
Juice of a lime
25ml fish sauce
A small piece of tamarind (we buy blocks of it from the Asian grocery)
Small piece of ginger, sliced in matchsticks
Tsp of sugar
Tsp of turmeric
A shake of mild chilli powder (next time, I’ll probably use fresh chilli as kids won’t eat it anyway)
Heat the stock and coconut milk together in a large pan. Mix the lime juice, fish sauce, tamarind, ginger, sugar, turmeric and chilli together and then add to the stock. Once the liquid is boiling, add the chicken pieces and simmer until they are cooked through. Then add the noodles and vegetables and cook for another 5 minutes until the carrots are softened but still have a bite. Serve in bowls with fresh coriander if you like, though it is lovely without it.