I liked the use of stir fry mix in the soup--less chopping of vegetables--so I picked up a frozen mix of asparagus, carrot, yellow squash, red pepper and mushrooms and I added some additional veggies and mushrooms. As I didn't have tamarind paste on hand, I used some tamarind soup seasoning. My changes to the recipe are noted in red below.
Thai Noodle Soup with Shrimp
Adapted from Nigella Lawson via Nigella.com
(Serves 2-3 as a Main, 4-6 as a Starter)
1 litre (about 4+ cups) chicken stock (I used non-chicken stock paste)
150 grams (5.29 oz) thin rice noodles or mung bean thread vermicelli
200 ml (about 7 oz) coconut milk
3 1/2 cm (about 1 1/2 in) fresh root ginger (peeled, sliced thinly & cut into skinny strips)
2 Tbsp Thai fish sauce (nam pla)
1 fresh red chilli (deseeded and cut into strips)
1 tsp turmeric
1 tsp tamarind paste (I used 1 Tbsp tamarind soup mix)
1 tsp soft brown sugar
2 Tbsp lime juice, plus more to taste
(I added 3 makrut (aka kaffir) lime leaves)
(I added 3 makrut (aka kaffir) lime leaves)
150 grams (5.29 oz)
cooked shredded chicken (I used jumbo shrimp)
250 grams (9 oz) stir fry vegetables or tender shoot stir fry mix (I used frozen asparagus stiry fry mix + added chopped fresh baby bok choy, mushrooms & snow peas)
2 - 3 Tbsp chopped fresh coriander (to serve)
Put the chicken stock in a good-sized pan to heat up. Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet. Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
Serve sprinkled with chopped fresh coriander.
Notes/Results: A great balance of flavor--savory, tangy, sweet and just slightly spicy and very quick to get to the table, I really like this simple soup. If you don't like shrimp Nigella originally did this with cooked chicken so you could put it back in or you could leave out the poultry/seafood and add more veggies or tofu--it's all good. I especially enjoyed the pronounced tang of this soup with the tamarind soup mix, lime juice and the lime leaves that I added and the sharpness of the ginger. I would happily make it again.
Linking up this Nigella Lawson recipe with I Heart Cooking Clubs for this week's theme: Monthly Cuisine Challenge: Asian Food.
Now let's look into the Souper Sundays kitchen and see who is here.
Debra of Eliot's Eats is back with New Mexican Beef and Beer Chili and said, "I wanted to post this recipe in October for both Oktoberfest and Halloween festivities. In honor of Oktoberfest last month, our local paper published quite a few wonderful sounding beer-based recipes. I could not resist the title of the recipe: New Mexican Beef and Beer Chili. Although I didn’t get this posted in October, it is still a perfect recipe for November as the temperatures drop, families come together, and delicious hearty meals are needed."
Debra also shared these delectable Grilled Goat Cheese Sandwiches with Balsamic Butter inspired by a recent read and said, "I’ve mentioned a few times that it is now soup weather here and I have posted a couple recently. I wanted to experience that grilled cheese from the novel that was made with goat cheese. Sounded delicious. I wanted to step it up another notch by using balsamic butter, something that I have been wanting to make for a while now."
Tina of Squirrel Head Manor made Slow Cooker Potato Soup, saying "Recently I have been wanting to use my slow cooker more so dinner could be simmering away while we enjoyed the day out. Or just sitting around reading or errands. You get the idea. I had lots of potatoes which I feared would go too soft if they weren't used soon so I decided on a potato soup. ... I had made a baguette earlier that day so it was a treat to sop up the comfortingly hot soup."
Johanna of Green Gourmet Giraffe brings a fun Ghost Salad for a special party and says, "My mum made scones and Kerin brought drinks (including some very nice herbal tea). She also did a fine joy of arranging the ghost salad as I chopped veggies at the last moment. As well as sausage rolls, we also served some chips, rice crackers, hummus and leftover pizza."
Thanks to everyone who joined in this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!