Noodle Soup with Thai Red Roast Pork

The weather in Sydney this weekend has been awful with very high winds and torrential rain. It feels like winter has really arrived. Of course this  is perfect weather for heart warming soups, roast and casseroles. What a great excuse for comfort food!

This soup is a perfect antidote to winter blues and just as good in summer as it has a light chicken stock base. You can really season this to your taste and leave out the fresh chillies if you prefer a less spicy option.

You will need Thai Red Roast Pork for this recipe which will extend your preparation time if you are making yourself and not “cheating” and buying it at your closest Chinese BBQ store. Same goes for the chicken stock – of course homemade is always nicer but if you don’t have time or any frozen in the fridge then store bought is fine. It is good to fry the finely chopped garlic to  a crisp; and also roast and crush the peanuts, so that is out of the way before you assemble the soup itself. Once you have these key ingredients in hand, everything else is a breeze.

Prep time: 15 minutes    Cooking time: 15 minutes

Ingredients:
2.5 litres chicken stock
300g of roast red pork thinly sliced
50 g bean sprouts
4-5  iceberg lettuce leaves very finely sliced
200g dried egg or rice noodles (I use fine egg noodles)
2-3 tablespoons fish sauce, depending how salty your stock is
1 tablespoon sugar
4 cloves of garlic, finely chopped and fried to a crisp
1-2 fresh red chillies chopped (optional)

Garnish:
choppped coriander leaves
2 sping onions finely sliced
dried chilli flakes
roughly chopped roasted peanuts

Method
Heat one tablespoon vegetable oil in a small non-stick frying pan and fry garlic until golden and crisp, take care not to burn. Remove with slotted spoon and place on paper towel to drain. (I make extra fried garlic to use as a garnish as well.)
Dry roast peanuts in a frying pan, then crush roughly in a mortar and pestle or roughly chop
Slice lettuce leaves, coriander and spring onions finely. Keep seperately.


Bring stock to a boil, then bring to a simmer. Add pork, sugar and 2 tablespoons of fish sauce, then add noodles and simmer for about 5-8 minutes until tender. Add fresh chopped chillies at this point if using.


Taste to see if additional fish sauce needed
Add fried garlic, bean sprouts and lettuce.
Immediately turn off the heat and serve in deep soup bowls and garnish with coriander leaves. Serve with other garnishes to the side.

Thai flavoured chicken and vegetable noodle soup

I’ve been feeling a bit under the weather with the flu and the only thing I felt like eating was a light but flavoursome chicken soup. This version of chicken soup combines Thai flavours like galangal and lemongrass with fresh green vegetables and poached chicken and is full of goodness but omits the traditional coconut milk which often features in Thai chicken soups like Tom Ka Ghai.

Prep time: 5 minutes  Cooking time: 1 hour
Ingredients

Poached chicken and stock
4 thigh chicken fillets on the bone, skin and fat removed
1 carrot peeled and chopped in large pieces
4 celery stalks chopped in large pieces
Large knob of fresh galangal peeled and chopped
Large knob of fresh ginger peeled and chopped
1 stalk lemongrass bruised then chopped roughly
4 cloves garlic
4 stalks spring onions chopped roughly
1 red chilli chopped
2.5-3 litres water

Soup
1/2 brown onion sliced finely
2 handfuls of honeysnap peas
5 button mushrooms sliced thickly
1 stalk bok choy finely chopped
4 cloves of boiled garlic retained from the stock and crushed into a paste
2 tablespoons fish sauce
1/2 teaspoon white pepper
Shredded chicken
Handful coriander chopped
1 lime
125g vermicelli rice noodles
1 tablespoon vegetable oil, 1 tspn sesame oil

Method
Place chicken and stock ingredients in large stock pot and bring to a boil
Lower heat and simmer for 40-50 minutes, skimming surface to remove any “scum” that appears
Remove chicken pieces from stock and set aside to cool
Strain remaining stock to remove vegetables, reserving the loves of garlic for the soup
Shred the chicken and discard the bones
Heat vegetable and sesame oil in seperate saucepan
Add onion and cook gently until transparent
Add paste of crushed garlic cloves and mix through onions
Add honeysnap peas, fish sauce, pepper and stir fry for 2 minutes
Add bok Choy and mushrooms and stir fry for 1 minute
In the meantime bring stock back to a rolling boil, add vermicelli noodles and shredded chicken and cook for 1 minute, add vegetable mixture and cook for another minute or so.
Garnish with coriander and fresh chilli.
Squeeze over lime juice and add extra fish sauce to taste.

Serves 3-4