Posts Tagged 'noodles'

Laksa Noodle Soup

Laksa

I like to cook without resorting to looking up recipes. As such, I tend to adapt all of my soup recipes to use similar amounts. Nearly all of my soup recipes use one litre of stock as standard and most start off by frying onions, celery and garlic. I’ve given my own Tom Kha Gai soup a bit of a Malaysian makeover using some inspiration from Gordon Ramsay’s Malaysian Curry recipe (from his “Sunday Lunch” book. There’s also a good laksa recipe in Nigel Slater’s “Appetite“). I’ve used a red curry paste here and upped the spicing. Try it, it’s really good.

Ingredients

  • 2 free-range chicken breast fillets
  • 750ml chicken stock (cube is fine)
  • 1 onion, chopped
  • 1 small courgette, chopped
  • 2 tbsp Thai red curry paste
  • piece of cinnamon stick, 3 or 4 cm
  • 2 star anise
  • 400ml can coconut milk
  • 3 kaffir lime leaves
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1-2 limes, juiced
  • 1 cup frozen peas
  • noodles, enough for 2 people
  • 1 red chilli pepper, thinly sliced
  • fresh coriander
  • fresh basil

Method

  1. Cook your noodles according to the instructions on the packet and refresh in cold water, then set aside.
  2. Bring the chicken stock to the boil, then add the whole chicken breasts. Cover the saucepan, reduce the heat and leave to simmer very gently for about 10 minutes while you get on with making the rest of the soup. I find cooking the chicken fillets whole like this gives the meat a softer and more satisfying texture.
  3. Heat some oil in a heavy saucepan and stir-fry the onion and courgette for about 3 minutes, until they’re just starting to colour.
  4. Add the red curry paste, star anise, cinnamon stick and stir-fry for a minute or two to coat the vegetables in the paste.
  5. Remove the chicken breasts from the hot stock and add the  stock to the spicy vegetables. Slice the chicken breasts thinly and add to the soup. Add the coconut milk, lime leaves, sugar, soy sauce, fish sauce and the juice of 1 lime. Simmer gently for 5 minutes, adding the frozen peas for the last two minutes.
  6. Taste and adjust the seasoning if necessary. (At the very least, you’ll need the juice from another ½ lime, but adjust according to your own taste.)
  7. Divide the cooked noodles between two deep bowls and ladle the soup over. Garnish the bowls with the sliced chilli  and a handful of chopped fresh coriander and basil. You could also garnish this with some chopped roasted peanuts.

Serves 2.

Salmon Ramen

Salmon Ramen

It’s always nice when you hit upon a recipe as quick and simple as this. It makes you wonder why you’ve never attempted it before. I marinated a salmon fillet with a couple of tablespoons of bottled teriyaki sauce. I then grilled the salmon on an oiled baking sheet for about 5 minutes. In the meantime, I made up two sachets of instant miso soup and added a few mange tout for a little crunch and colour. I ladled the miso soup on top of some cooked udon noodles and topped with the grilled salmon. I then garnished with some pickled red ginger.

I very much doubt the authenticity of this dish, but it worked exceptionally well. I’m not sure if the Japanese would ever put pickled ginger on top of a ramen dish. As for the mange tout, I’m sure some bean sprouts or shi-take mushrooms would work very well. Light and tasty, I’ll definitely do this again.

Serves 1.