I am not one of them.
(For the curious: top row, left to right - chicken noodle, Dublin coddle, turkey mulligatawny, potato, pork and sweet potato stew. bottom row, left to right - spicy bean soup with carnitas, white turkey chili, ground beef chili, and borscht.)
So when I saw that this week's challenge was soup, I nearly threw my hands up in despair. I make soup every week! What on earth could I do to make it special?
Answer: Reread every recipe in my trusty The Cook's Encyclopedia of Soup, and find an overlooked recipe that was bound to set my taste buds on fire.
And so I present Chiang Mai Noodle Soup.
Chiang Mai Noodle Soup
(adapted from The Cook's Encyclopedia of Soup; 4 servings)
- 1 15-oz can coconut milk
- 2 tbsp red curry paste
- 1 tsp turmeric
- 2 cups cooked chicken meat, cut into bite-size pieces
- 2 1/2 cups chicken stock
- 1/4 cup fish sauce
- 1 tbsp soy sauce
- lime juice, to taste
- 2 to 3 oz. rice sticks (a.k.a. cellophane or glass noodles)
- chopped scallions
- sliced fresh red chilis
- minced shallots
- pickled mustard leaves, chopped
- fried sliced garlic
- fresh cilantro leaves
- fried noodle nests
Meanwhile, place the rice sticks in shallow heatproof dish and pour boiling water over to cover. Leave to soak 10 minutes.
Next, prepare your chosen garnishes. (I just went with scallions, not having thought to buy red chilis as well, and not having access most of the rest.)
Remove the soup from the heat and add the lime juice to taste. Drain the rice sticks and divide between four bowls. Ladle the soup over the noodles, add the garnishes, and eat!