This is a great Thai or maybe Chinese inspired soup that is very fresh with lots of flavours and is like a detox. So it's good for you and very refreshing. You have to slurp it to enjoy all the flavours!
Ingredients
- 1 (4 pound/2 kilogram) free range or organic chicken
- 7 ounces (200 grams) tamarind*, broken up
- 1 piece ginger, sliced
- 2 red chiles, seeds removed, 1 chopped and 1 finely sliced
- 1 red onion, skin on, sliced
- 2 sticks lemongrass, bashed, bruised and roughly chopped
- 1 bulb garlic, cut in 1/2
- 1 large bunch fresh coriander
- 1 (400 ml) can coconut milk
- 8 ounces (225 grams) rice noodles
- Thai Fish Sauce*
- Soy sauce
- Drizzle olive oil
- * Found in Asian markets
Directions
Place the chicken in a large heavy-based saucepan, and add the tamarind, ginger, chopped chiles, onion, lemongrass and garlic. Finely slice the coriander stalks and add to the pan, keeping the leaves until later.
Cover with water to the top and weight the chicken down with a heavy lid or a smaller pan that fits inside the cooking pan. Bring to the boil and slowly simmer for 1 hour to 1 hour and 30 minutes. Once cooked, remove the chicken and pull off the meat using a fork.
Mash up the sauce and add the coconut milk and a lug of fish sauce. Put the rice noodles in a bowl, pour over boiling water and leave to stand for 3 minutes. Mix the coriander leaves with the finely sliced chile.
Drain the noodles, place some in the bottom of each serving bowl, and dress with soy sauce to season. Pile the chicken on top, then pour over the strained sauce. Pile the chile and coriander mix on top and drizzle with olive oil
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By Danelle Wandeler
California
on August 04, 2012
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This is an amazing soup, one of my favorites. So easy and so full of wonderful flavors. Good one Jamie!!
By GourmetQuicky
Tualatin, OR
on September 01, 2011
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For those that said this soup was bland, I wonder if they put enough fish sauce and other aromatics? Because the quantities of garlic and tamarind are quite large, some might consider cutting back, but I assure you that this is one of those 'go big or go home' soups, plus you have to be liberal with the fish sauce. We made the stock up tonight and it fillied the house with the smell of a Thai restaurant. We sipped the stock and ate some chicken tonight and will be putting all together tomorrow. We were very impressed with what great flavor came from such little prep work!! Yum-yum!!
By getluckyintheki...
on January 22, 2011
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Great soup with delicious Thai flavours. My kids love it, they call it "slurpy noodles". The most difficult part is making sure you don't overcook the rice noodles, they don't take long.
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