So on Sunday I was rather hung over and I just had this unreal craving for some Asian soupy-broth. Something spicy and fresh! And most importantly something I could make with whatever I had left in my kitchen cupboard! I was not in the mood to step foot out of the house.
1 whole cooked chicken cut into pieces (thighs only will work if you prefer)
3 spring onions
A big piece of fresh ginger
5 cloves of garlic
2 red chillies
2 Kafir lime leaves
2 tsp paprika
2 tbsp thick soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce (I know but it’s a must)
1 sachet organic miso soup powder
6 large fresh tomatoes (remove skins if you are fussy with them)
1 tin sweet corn kernels
3 tbsp white wine vinegar
5 tinfuls of water (use sweet corn tin)
Linguine pasta (it’s all I had, use whatever you prefer)
Salt and pepper to season
Right so like I always say don’t over think it-it’s so chilled and easy to put together just remember you want to make as much flavour as you can with what you have.
– Chop all your ingredients first. It’s a broth vibe so try chopping and slicing everything bigger.
– Heat up a couple splashes of sesame oil on a pot, add all the veggie vibes and all the spices first so we can create some flava! Onions, chilli, garlic, ginger etc wait until they are bronzed before adding your tomatoes as the have lots if liquid.
– Once your tomatoes are sizzling away in the pot we can start to add all sauces-soy, oyster, vinegar and fish.
– Leave it to bubble away for about 10mins then we can add the miso soup sachet as well as the water and let it boil for another 10mins.
– In the meantime with a fork remove all the meat from your chicken don’t shred it too much you want chunky vibes cause remember it’s a thin broth.
– Add the noodles of your choice, the chicken and the sweet corn. Keep an eye on the pasta and when it’s ready your broth is done! Season to your taste.
This is a great one for a sickies day! Happy munching!