What You'll Need
1 chicken fillet
½ tin sweet corn
2 spring onions
1 cloves garlic
1 tbsp fish sauce + 2 tbsp soy sauce
1 tin coconut milk (full/lowfat)
100g soba noodles
1 tbsp green/red curry paste / tom yum paste
1 red pepper
Optional : Handful spiralised courgette & carrot
1 chicken stock cube
How to Do It
Slurp - tactic Soup Making !
- 1Prepare some vegetables : Wash and spiralise the carrot and courgette.
Chop the spring onions with a scissors, Grate the garlic.
Remove the kernels of corn from the cob or open and drain the tin of sweet corn.
Deseed and finely slice the red pepper.
- 2Cut the chicken into very thin strips.
- 3Heat 1 tbsp oil in a saucepan.
Fry the spring onion, garlic, sweet corn and chicken for3 - 4 mins.
- 4Stir in the curry/tom yam paste.
Add in the stock cube, fish sauce and soy sauce and allow to simmer for 10 minutes.
- 5Then add in the noodles (and spiralised carrot) and cook for a further 5 minutes.
- 6Finally add in the coconut milk ( and spiralised courgette ) and simmer for 5 minutes.
Serve – garnish with some fresh coriander and thin slices of sweet red pepper or chilli ,
- Soba are the healthiest as they have more fibre, protein and Vitamin B that the other varieties. They are thin and flat and are considered a very ‘old skool’ Japanese noodle. In most cases they are unfortunately not gluten free though. They have a nutty flavour and are perfect for ramen and laksa soups.
- Udon are the most fun. they are thick and dense and chewy and make the most slurp-tactic sounds of all. They have a very mild and neutral taste.
- Ramen are what we call pot noodle – steer clear if you can !! Use fine egg noodles instead.
- Rice Noodles are made from rice flour. They vary in thickness and are translucent. This thinest rice noodles are called vermicelli. These are great in pad thai or a cold noodle salad.
- Egg Noodle are what we have grown up with and are the most common. The have egg in them obviously and have a thickness about them. These are better for stir-fries not soups really.
- Don’t ever freeze the noodles in the laksa or soup. They never reheat wel. Freeze them desperately and then add them into the broth when warm.
- Try not to over cook noodles. Add them into the soup at the last minute and turn off the heat. The residual (leftover) heat will cook them through.