It's perfect for colds, warming up after being drenched in the icy English rain, or curing the dreaded 'fresher's flu'. If you've been to uni you'll be familiar with it, and if you're at uni you will have it at least four times before Christmas. I popped up to Reading last weekend for a couple of days of fresher's week (I'm still suffering a bit from the separation) and came home feeling so, so, awful (I blame you LOUISE!). Luckily, I had this trusted recipe to hand. You can make tons of this and freeze it too, perfect for the lazier type.
Here's what you'll need:
(Mine made about 3 bowls)
- A few cloves of garlic
- Ginger (about a thumb sized chunk)
- A big teaspoon of crushed chillis/chopped fresh ones
- Zest of half a lime
- Juice of a lime
- 1 pint chicken stock (I'll tell you how to make this)
- Shredded Chicken (as much as you fancy, white and dark meat)
- 1 red onion, finely chopped
- Handful of chopped fresh coriander
- Olive Oil
- Fine Egg Noodles
- Spring Onions for garnishing
To Make Chicken Stock
After a roast, take any excess meat off the carcass and put in a large pan on a lowish heat and fill to about half way with hot water. Put in a generous amount of salt (about a tablespoon/just under?), some garlic cloves, flattened under a knife, black pepper, and a couple of red onions cut into quarters. You can also throw in any leftover veg. Leave to gently simmer for a couple of hours, skimming every now and again. Voila. Delicious stock. It keeps for a few days in the fridge, but you can keep it in the freezer for 2-3 months.
To Make The Soup
Get a big pan, and put a generous glug of olive oil in it.
Add your chillies, garlic, ginger and lime zest, give them a good stir and fry them off a bit (you want enough oil that they will sit in it and not burn).
Finely chop your onions and add to the mix, and squeeze in the lime juice, keeping it on a lowish heat.
Shred your roast/rotisserie chicken (great use for leftovers) and throw it in, stir fry for a minute or so and then add the stock...
...which looks like disgusting greyish jelly.
Once the stock has melted in add your chopped coriander and around a pint of boiling water and give it a good stir.
Just before you want to eat it throw in the noodles (if you're going to freeze it I recommend leaving the noodles out until you want to eat it. No one likes a soggy noodle...).
Wait until they're cooked, and serve.
Garnish with some chopped spring onion, and apply to face.
Consider your cockles warmed my friend.
You're welcome.
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