In the past month I have been working with Kallo on an exciting campaign: using their organic stock cubes I have created delicious soup recipes to share with you on my blog and Instagram page over the next few weeks. The first recipe is a Thai Chicken Noodle Soup, a fantastic soup that is ready in just 40 minutes.
I love making soups for dinner especially during the winter. They are cheap, easy and quick to make. A large batch of soup can make dinner for me and my husband and there’s always leftover for lunch the next day.
To be honest I could never be bothered to make the stock myself and I always use stock cubes (not just in soups, but also in a risotto). I have been using Kallo stock cubes for some time now: they are simple and organic, so you know you’re not adding artificial flavourings into your food.
Ever since travelling to Malaysia last summer I have been meaning to make noodle soups more often. So when Kallo asked me to create a soup recipe with their Organic Chicken Stock Cubes, I searched for recipes from the far East. Most of the ones I found required obscure ingredients or long marinating / cooking times.
This Thai Chicken Noodle Soup (adapted from Hapanom blog) takes less than one hour to make and it’s very easy. When I first tasted it, I almost couldn’t believe how tasty it was. It has all the flavours that I love. The chilli packs a punch, but overall the soup is mild because of the coconut milk. I could eat this over and over again! My husband also loved it (thought I bet he would have loved more chilli!) and he said it should become a family staple.
- 1 stalk lemongrass, tough outer layer removed, bulb thinly sliced
- 2 red Thai chilli, seeded
- 1 shallot, sliced
- 2 garlic cloves
- 1 2-inch piece of ginger, peeled and sliced
- ¼ cup fresh coriander, stems only
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tbsp vegetable oil
- 1 can unsweetened coconut milk
- 1 Kallo chicken stock cube
- 300ml hot water
- 300g boneless, skinless chicken thighs
- 2 nests of Chinese egg noodles
- 1 1/2 tbsp fish sauce
- 2 tsp light brown sugar
- salt and pepper
- 2 lime wedges
Prepare lemongrass water by, placing the thinly sliced lemongrass in a small bowl, then pour ½ cup of boiling water over it and allow to steep for at least 10 minutes. Then remove the lemongrass, reserving the water. Puree the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tablespoons of the lemongrass water. Process until smooth, add more lemongrass water, 1 tablespoon at a time, if needed.
In a large pot over medium heat, warm the vegetable oil. Add the spicy curry puree you have just made, and cook 4-6 minutes, stirring constantly. Add the coconut milk and broth. Bring to a boil and add the chicken. Reduce the heat to a simmer and cook the chicken until fork-tender, about 10-15 minutes. Transfer the chicken to a plate and allow to cool slightly, then shred the meat.
Cook the noodles according to the package directions.
Add the fish sauce, sugar, and chicken to the soup. Season with salt, if needed. Divide the soup and noodles among bowls, squeeze lime and top with fresh coriander.
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Disclaimer: this post was written in collaboration with Kallo. All opinions are my own.