The weather here in Toronto has been pretty spectacularly crappy the last couple of days. It’s grey, it’s gloomy, it’s rainy: the kind of weather that makes you want to hunker down under a blanket with a big bowl of comfort food. Enter: Josh. He took a pic of this fantastic-looking soup and I knew I wanted to make it – that it was perfect for this kind of week. You can make the entire thing in about 20 minutes, including prep time.
Happily, he posted the recipe within a day or so and I made it last night. I added shredded carrots, mushrooms and a little more hot sauce than it calls for, but that’s just me. The base recipe is great. You could also make it a vegetarian dish by substituting the chicken bouillon cubes for vegetable stock/cubes and not adding any protein.
Josh's Thai Chicken Soup
Serves 4
Ingredients
425g (15 oz) tinned corn kernels, undrained
2 chicken stock (bouillon) cubes, crumbled
8 spring onions (scallions), sliced
1 tb finely chopped fresh ginger
500g (alb 2oz) skinless chicken breast, trimmed and thinly sliced
1 ts sweet chilli sauce
1 tb fish sauce
200g (7oz) fresh thin rice noodles
2 large handfuls cilantro leaves, chopped
2 ts grated lime zest
2 tb lime juice
Directions
1. Bring 1 litre of water to boil in large saucepan over high heat. Add corn kernels and their juice, the stock cubes, spring onion and ginger, then reduce the heat and simmer for 1 minute.
2. Add the chicken, sweet chilli sauce and fish sauce and simmer for 3 minutes or until the chicken is cooked through.
3. Meanwhile, put the noodles in a large bowl heatproof bowl, cover with boiling water and soak for 5 minutes, or until softened. Separate gently and drain.
4. Add noodles, cilantro, lime zest and lime juice to the soup and serve immediately.
Food Nurd 