I love chicken soup of any kind. Noodle, Matzo, whateva! But recently my palate has changed and I’m constantly on the hunt for something warm, satisfying and with a little spice. I also love Thai flavours but don’t love to always order in or go out.
When I was looking for a simple upgrade to the average chicken noodle soup I recently stumbled on a recipe on Chef Mike Ward’s awesome site and played around with it adding a bit more spice, shredded chicken and some soba noodles. If you’re not into spicy, tone down on the chilli pepper (or remove it all together) but if you are fan, add more! I replaced regular wheat noodles for buckwheat soba noodles. Most are gluten free and totally delish!
With today being National Chicken Soup For The Soul day (remember those books?!?) I thought it would be the perfect time for me to share my favourite recipes.
Check it out below!
Ingredients:– 1 can coconut milk
– 3 cups chicken broth
– 1 boneless chicken breast
– 1 tbsp finely chopped ginger
– 1 chopped tomato
– Handful of Cilantro
– Few basil leaves
– 2 tbsp fish sauce
– 1 – 2 chopped chili– 1 tbsp of oyster sauce– 1/2 a pack of soba noodles (more if you’re starving)How To:Boil chicken breasts in enough water to cover and cook until no longer pinkOnce cooked, pull apart with two forks to shredAdd all other ingredients (including the cooked chicken and only half of the cilantro) to a new pot (or the same one you cooked the chicken in, just discard the broth and give it a rinse) and simmer for at least 10 minsIn a separate pot boil some water and cook soba noodles for around 6 minsOnce the noodles are done put in the pot with the soup stir to combineServe the soup in the prettiest bowl you can find and top it with some of the remaining cilantroYou can allow it to simmer for longer if you want a more rich flavour. And add more chilli if you want it spicier.