This is the thing I make when I can't be arsed to cook anything but I need the comfort of home cooked food. Think of it as a sort of multi-faith chicken noodle soup ...... except without the noodles.
It's also incredibly cheap, good for you, requires hardly any equipment and no culinary skill. I also find that it is good hangover food.
The basis of this dish is a decent powdered stock, our favourite is the swiss bouillion Marigold ... vegetable version (available at Waitrose..... and loads of other supermarkets I'm sure.)
There are three versions of this:
veggie
chicken
prawn
Veggie
Ingredients
1 tbs Marigold stock
1 litre water
1 chilli seeded and chopped finely
1 tbs chopped torn coriander leaves
1 thumb sized piece of ginger - peeled, sliced very thinly and sliced again into fine matchsticks or julienne
1 clove of garlic sliced very finely
fish sauce
light soy sauce
Method
Get two /three soup bowls put some coriander leaves and chilli in the bottom of each.
Bring stock to the boil in a saucepan add ginger and garlic and turn down to a simmer for about 5 minutes.
add 1 tbs fish sauce and light soy sauce to taste.
Pour stock into the bowls and enjoy
Chicken
Ingredients
as above
plus I chicken breast, skinned and sliced across into 6 or 7 pieces
Method
as above but drop chicken into the stock as you bring it to the boil. Make sure it's cooked before putting into the bowl. If you've sliced it reasonably thinly it should be done after 5 minutes.
Prawn
Ingredients
as veggie plus 12 uncooked prawns in shells (or however many you want to eat!)
Method
Peel prawns and keep shells
De-vein prawns if you know how to.
Put prawn shells in the stock before you add the ginger and garlic. Cook for 5 minutes and then strain through a seive into another pan or container. Get rid of shells. Put stock into pan bring to the boil again add ginger and garlic and simmer as in veggie version and add prawns for about three minutes.
Serve as before
Optional spins
pour in some coconut milk when you heat it through.
Add some very finely sliced spring onions to the coriander and chilli
add some pre cooked or quick cook noodles
It's also incredibly cheap, good for you, requires hardly any equipment and no culinary skill. I also find that it is good hangover food.
The basis of this dish is a decent powdered stock, our favourite is the swiss bouillion Marigold ... vegetable version (available at Waitrose..... and loads of other supermarkets I'm sure.)
There are three versions of this:
veggie
chicken
prawn
Veggie
Ingredients
1 tbs Marigold stock
1 litre water
1 chilli seeded and chopped finely
1 tbs chopped torn coriander leaves
1 thumb sized piece of ginger - peeled, sliced very thinly and sliced again into fine matchsticks or julienne
1 clove of garlic sliced very finely
fish sauce
light soy sauce
Method
Get two /three soup bowls put some coriander leaves and chilli in the bottom of each.
Bring stock to the boil in a saucepan add ginger and garlic and turn down to a simmer for about 5 minutes.
add 1 tbs fish sauce and light soy sauce to taste.
Pour stock into the bowls and enjoy
Chicken
Ingredients
as above
plus I chicken breast, skinned and sliced across into 6 or 7 pieces
Method
as above but drop chicken into the stock as you bring it to the boil. Make sure it's cooked before putting into the bowl. If you've sliced it reasonably thinly it should be done after 5 minutes.
Prawn
Ingredients
as veggie plus 12 uncooked prawns in shells (or however many you want to eat!)
Method
Peel prawns and keep shells
De-vein prawns if you know how to.
Put prawn shells in the stock before you add the ginger and garlic. Cook for 5 minutes and then strain through a seive into another pan or container. Get rid of shells. Put stock into pan bring to the boil again add ginger and garlic and simmer as in veggie version and add prawns for about three minutes.
Serve as before
Optional spins
pour in some coconut milk when you heat it through.
Add some very finely sliced spring onions to the coriander and chilli
add some pre cooked or quick cook noodles
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