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 :)

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