I will be the first to admit that this particular soup and its ingredients are not strictly Thai-influenced; I call this soup “Thai-Style” from the original recipe, which was was more of a Thai soup that happened to have chicken and noodles (rice noodles, in fact.) I have since produced many versions of the original, eventually evolving to the version shown here. This is a superb remedy for colds and stuffy sinuses, the ginger, garlic, and hot chile paste always result in cleared airways and the steaming broth feels heavenly on a sore throat. I poached the chicken before adding it to the soup because I find that there is little opportunity for the stock to get cloudy if the chicken has been cooked prior to being added to the soup. I like to pile cilantro and chopped scallions as a garnish, but I realize there’s quite a divide between lovers and haters of cilantro so feel free to leave that part out.
THAI-STYLE (SORT OF) CHICKEN NOODLE SOUP:
2 cups of cooked chicken meat, I poached two full chicken breasts with the bone and then flaked it with a fork once the meat had cooled
2 Tbsp. canola oil
3 garlic cloves, minced
2 inches of fresh ginger root, minced
1 stalk of lemongrass, split down the middle and bruised with a heavy knife
1 lime rind, zested
The juice of 1 lime
1 Tbsp. garlic-chile paste
1 Tbsp. cumin powder
1/4 tsp. turmeric
1 tsp. ground coriander
2 stalks of celery, sliced into half moons
2 large carrots, sliced into half moons
5 cups of chicken stock
100 g of thin egg noodles
2 cups of spinach
2 scallions, minced
1/2 cup of cilantro, cut loosely with scissors
1. Heat the canola over medium heat for 2 minutes before adding the garlic, bruised lemongrass stalk, and ginger. Sauté for 30 seconds before adding the carrots and celery, cooking for another moment longer. Add the spices and heat through for 1 minute before adding the stock, lime juice and rind, and hot chile paste.
2. Bring the soup to a rolling boil and allow to simmer for 15 minutes at which point the chicken and noodles should be added. Cook for 1 minute and add the spinach, making sure to stir and allow for the spinach to wilt into the soup.
3. Remove the lemongrass stalk before serving. Mound up the chopped scallions and cilantro to form a beautiful green garnish atop the soup; at this point I usually add some extra heat with some excess hot chile paste mixed into the soup (this isn’t necessary, I just love incredibly spicy food.)
The Field Mice are a band I wish I could see more than almost any other because they’re often such a sad band but will sometimes break out a really poppy or dancey song, they make me want to go to a concert and just sway by myself and feel introspective. Have you ever been to a concert by yourself? In some ways it’s my favourite way to see music because I always feel so free when I’m by myself in a large crowd. For now I can listen to them in my kitchen while I make soup and dance by myself. And to anyone who is reading this post: Happy Valentine’s Day! I will follow up with a post about the food I’m making tonight over the next couple of days, let’s just say it involves homemade ice cream, risotto, and a caramelized balsamic salad!
The Field Mice – It Isn’t Forever