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Tuesday, July 2, 2013

Asian-Style Chicken Noodle Soup

For the past 24 hours we've been having tremendous amounts of rain falling, a matter very difficult especially for our ceiling, that decided that it had enough and made us a gift in the form of a couple of leaking spots. In this dire situation I did what any foodie would do: I cooked some comfort food, more precisely an Asian style chicken soup.I just love this type of cooking soup, that beautiful way in which they manage to combine great tastes. A very special combo for me is one that brings together spicy, sweet and salty in perfectly balanced dish.

For a rather rich and otherwise thick soup I used: 

2 packages of pho noodles, 2 tbs of canned bamboo slices, 2 green onions, a thumb size of ginger, 2 green chillies (use red for a nicer coloring), 2 garlic cloves, 3 tbs of black chanterelle mushrooms,2 tbs of canned mung bean sprouts, some sweet corn, soy sauce, 200 grams of boiled and finely diced chicken meat, mint leaves for garnishing. 

Start by heating up 3 tbs of vegetable oil and cooking in it the diced ginger and chilli for 2 minutes. Add the chopped onion, diced garlic, corn and  mushrooms and cook for another 2-3 minutes. Add the soy sauce and mix for another minute, after which  add the stock, bring to a simmer and cook for a couple of minutes more. Turn of the heat and add the chicken and the noodles that will cook in 3 minutes. Pour in a soup plate and garnish with mung bean sprouts and mint leaves (add some more extra soy sauce if you need salt). 

So there you have it, the perfect way to admire any leaking walls: with some comforting chicken soup. You won't think about the amount of work needed to repair the damages. That's what I call eating your problems away.

Take care,Mr. G.

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