Chicken Noodle Soup
Time really does fly – can you believe we’re already halfway through December? Christmas is just around the corner, and I’ve got all my presents beautifully wrapped and ready to go. Next week, I’m off to France, and I couldn’t be more excited!
But wait – here’s the real icing on the (Christmas) cake: last week, I received some fantastic news. My cookbook, Lemongrass & Ginger – Vibrant Asian Recipes, has won the Gourmand World Cookbook Award in the “Best Blogger” category for the UK! 🏆 I’m now in the running for The Best in the World title, competing against other national winners. The big announcement will be made on 23rd February 2013 during the Paris Cookbook Fair at the Louvre. Yes, the actual Louvre – how surreal is that?!
With all the festive buzz, it’s been a whirlwind of shopping, gift-wrapping, and catching up with friends. So, the kitchen hasn’t seen much of me lately. When I do cook, it’s all about simple, comforting dishes to keep me warm during these chilly nights. My go-to? Soupy meals – they’re always a winner in winter.
Last week, I was craving some Malaysian-Chinese comfort food, so I whipped up Kai See Hor Fun – Chicken Rice Noodle Soup. This iconic dish from Ipoh, Malaysia, is a hearty bowl of flat rice noodles in chicken broth, topped with shredded chicken, bean sprouts, and juicy prawns. I kept it simple with a homemade chicken stock and skipped the prawns (though adding them would’ve made it even more indulgent).
This dish is pure nostalgia for me – every spoonful takes me straight back to my childhood. On a cold evening, there’s nothing better than a steaming bowl of noodle soup. My little tip? Add a splash of soy sauce, a dollop of chilli, and a squeeze of lime. It instantly transforms the flavours and gives it that vibrant kick.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 persons
Ingredients:
2 litres water
500g chicken legs, skin and fat removed
1 spring onion
1 onion, peeled and keep whole
2cm piece ginger, peeled
1 tbsp Chinese rice wine
2 tbsp light soya sauce
salt and ground white pepper
300g rice sticks
100g bean sprouts
a big handful of coriander leaves
2 spring onions, cut into matchsticks
1 red chilli, sliced
Method:
1. Put the chicken, spring onion, onion, ginger and Chinese rice wine in a large saucepan over medium heat. Add the water and slowly bring to the boil. Reduce the heat to low, cover and simmer for 1 hour.
2. Remove the chicken and rest for 15 minutes or until cool enough to handle. Cut the meat away from the bones and return the bones to the stock and continue to simmer for a further 30 – 45 minutes. Shred or slice the meat, removing the skin and any small bones, set aside.
3. Remove the saucepan from the heat and discard all the solid ingredients. Cool the stock and strain over another clean big saucepan lined with muslin. Add the light soya sauce and season with salt and ground white pepper. Set aside and keep warm.
4. Fill a large saucepan with plenty of water and bring to the boil, add the rice sticks and cook for 2-3 minutes until al dente. Divide equal portion into individual bowls. Using the same saucepan of water, blanch the bean sprouts for about 20 seconds and drain. Divide into the bowls of noodles. Add the shredded chicken.
5. Meanwhile, bring the chicken stock to a vigorous boil. Ladle the stock into the bowls, topped with coriander leaves, spring onions and red chilli. Serve immediately.
