Tuesday 22 July 2014

Nigella Lawson's Vietnamese Noodle Soup from Kitchen.

Nigella Lawson came visiting my kitchen tonight for dinner and it was so delicious!

Tonight I made Nigella Lawson's Vietnamese Noodle Soup from her book Kitchen. It was meant o be made with pork fillet but due to my massive debt I've accumulated throughout my apprenticeship my budget does not include pork fillet for dinner. I used chicken breast instead and it still tasted amazing!

Planning our meals this week, I realised I wanted something spicy and fresh one night but realised I didn't own any Vietnamese or Thai food cookbooks. I'm sure there are lots of recipes that I'm yet to still find hidden in the books on my bookshelf but none that solely focus on that specific cuisine. Yes, in my huge collection I found a hole... looks like I'll need to do some research to fill that gap. The latest books that are on my wish list are all French food based or American cuisine but it looks like I need to do some more research and maybe buy a new bookshelf at the same time.

This recipe in Nigella's Kitchen was in the Hurry up I'm Hungry! section which during the week quick meals work well for me and I assume others too. I read this recipe and it sounded perfect. Quick, spicy, soupy, noodles... mmmm yum!

Nigella Lawson's Vietnamese Noodle Soup from Kitchen

Vietnamese Chicken Noodle Soup from Nigella Lawson - Kitchen.
(recipe adapted)
Serves 4 or 2 hungry people

1 large chicken breast, thinly sliced
2 Tbs lime juice
2 Tbs soy sauce
1/2 tsp paprika
2 Tbs fish sauce
270g ramen noodles
1 Tbs vegetable oil
1 clove garlic, crushed,
6 spring onions, sliced
a thumb sized piece of ginger, grated
1 chilli, thinly sliced
1 L chicken stock (Nigella even says stock cubes are fine here so it was a green light to use them)
250g bean sprouts
1 bunch pak choi, roughly chopped
1 Tbs fresh corriander, leaves and stalks

- Place sliced chicken, lime juice, soy sauce, paprika and fish sauce in a bowl and let sit for 10 minutes.

- Meanwhile cook the noodles as the packet instructions tell you to and refresh them in cold water.

- Heat the oil in a heavy based frying pan and add garlic, ginger, coriander stalks and chilli and cook for a couple of minutes. Add the chicken and all the juices to the pan and cook for a few minutes stirring until the chicken had cooked through. This wont take long if you have sliced it thinly.

- Add stock and bring to the boil. Add bean sprouts and pak choi and allow soup to come back to the boil. Taste the soup to see if it needs more seasoning and add extra soy sauce if needed.

- Serve noodles in each bowl, pouring over ladles of fragrant soup with the chicken and vegetables. Top with coriander leaves and a little extra splash of lime juice. Enjoy. I did :)

No comments:

Post a Comment

Thanks for stopping by, I love hearing from you! x


#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini