Last week I woke up with a sore throat and a horrible headache so I decided to whip up some chicken noodle soup. I took pictures and promised myself that I would blog about it however that night I got extremely sick. Once I recovered I’ve been super busy/lazy whichever you’d like to use haha!
The chicken chunks I’ve used are from Vincent Vegetarian Food in Melbourne. There are quite a few Vietnamese stores around Melbourne that stock these products.
Also, in my pictures the soup looks a bit oily, this is because in my sick state I accidentally added way too much oil to the pot. Ooops!
Anyway, here it is!
4 cups chicken style stock
2 small carrots
1 small onion
1 packet of 2 minute noodles
3 heaped tsp of garlic and ginger paste
Large handful of “chicken” chunks
Chop the carrots and onion into small chunks.
In a large pot sauté the onion and when nearly golden, add the garlic and ginger paste. Add the carrots one minute later.
Add the chicken chunks and cover with the stock. Let it simmer for 10 approximately 10 minutes until the carrots are cooked. I like mine to still have a bit of bite to them.
Just before the carrots are done, add the noodles.
Laksa is a creamy spicy noodle soup and is a popular Malaysian dish. For the last two weeks, I’ve been craving laksa. It isn’t something I usually buy when I eat out as most laksa’s use shrimp paste.
This recipe is for a bulk batch, halve the recipe if you don’t want to make so much. I like to portion and freeze meals for nights when I can’t be bothered cooking!
2 cans of coconut milk
2 bunches of bok choy
1 medium carrot
10-12 small button mushrooms
10-15 green beans
50g rice vermicelli noodles (per person)
250 firm tofu
small handful bean shoots (per person)
laksa/massaman curry paste
coriander to garnish
fresh red chillis
This is the curry paste I’ve used. I’ve had to use massaman paste. This is because I couldn’t find any laksa paste without shrimp paste.
Start off by chopping up all the vegetables. Halve the button mushrooms, chop the green beans in half on a diagonal, thinly slice the carrot and quarter each bok choy leaf. Slice the tofu into large chunks. Rinse off the bean shoots. If using other additional vegetables, keep them some what chunky.
Blanch the bok choy in some boiling water until just soft. Remove bok choy and set aside. In the same pot of boiling water, cook the rice noodles until al dente then drain.
Add the curry paste in a pot and stir in the coconut milk. Bring to a boil and then add in the mushrooms, carrot and tofu. Simmer on a medium to low heat for 5 minutes.
While the vegetables are simmering in the coconut milk, place equal portions of the rice noodles and bean shoots in bowls.
After five minutes, place the green beans into the pot and simmer for 2-3 more minutes. Lastly add the bok choy and cook for a further 2-3 until it is heated through.