by Alison Boyd-Savage
When the temperature drops below freezing, I crave a comforting bowl of chicken soup. I am not thinking of the traditional, homey kind, but something bright and aromatic and slightly spicy. If it includes rice noodles, then it’s all the better. A recent bout of the dreaded winter flu left me longing for my favorite Thai style soup, with no access to a supply. When I was on the road to recovery, I made a quick trip to the supermarket and stocked up on everything I needed to satisfy my craving. A couple of bowls in, I was breathing easier, feeling nourished and somewhat invigorated. It may not cure all your ills, but I can attest to the sheer sinus clearing, palate-pleasing satisfaction it gives.
Spicy Chicken Noodle Soup
The quantities below are a guide. You can tinker with ingredients and make it more spicy to taste. I served half using the basic method and then added coconut milk to the remainder for a creamier version. If you are not using homemade broth, then substitute a premium brand such as Kettle and Fire bone broth.
Lemongrass adds a signature flavor, and I can always find it in the packaged herb section at King Kullen. It is quite fibrous, but the inner layers will break down in the soup if chopped very finely.
I sometimes grow it as an annual in full sun, harvest it in the early fall and freeze the stalks for winter use.
Ingredients
1 large boneless, skinless chicken breast (10–12 oz)
8 cups organic chicken broth
6 oz medium rice noodles
2 shallots, thinly sliced
1 clove garlic, finely grated
2–3 fresh lemongrass stalks
1.5-inch piece of fresh ginger, finely grated
1 cup thinly sliced shiitake mushrooms
½ red bell pepper, thinly sliced
1 cup fresh bean sprouts
1 cup bok choy (white and green part), thinly sliced
1½ teaspoon gochujang sauce
2 tsp. fish sauce
1 tsp. honey
Fine sea salt
Juice of half a fresh lime
2 scallions, thinly sliced
½ cup fresh coriander, chopped
Method
Remove the tough outer layers of the lemon grass stems and chop the tender inner section very finely. Pour the chicken broth into a large heavy pan and add the chicken breast. Bring the liquid to a gentle simmer and poach the chicken breast for 6 to 8 minutes, until it is barely cooked through. Remove from the liquid and set it aside.
While the chicken is poaching, cook the noodles according to the package directions then drain and rinse under cold water. Add the shallots to the chicken broth and simmer for a few minutes before adding the bell pepper, shitake mushrooms, lemongrass, ginger and garlic. Cook gently for a further five minutes.
Add the fish sauce, gochujang and honey and stir through. Shred the chicken into small pieces and add to the pan together with the bok choy, noodles and bean sprouts. Heat everything together for about 3 minutes and taste for seasoning. The fish sauce is quite salty, only add salt if needed.
Ladle the soup into heated bowls, and add a squeeze of fresh lime juice, and a sprinkling of cilantro and sliced scallions. The soup is best served fresh. I usually let the flavors mingle for about 15 minutes and then gently reheat. It does not freeze well, but can be refrigerated and eaten within 24 hours.
If you like a richer, creamier soup. add ¾ cup of coconut milk and a little extra gochujang and fish sauce. You can substitute Shrimp, pork or tofu for the chicken.
Alison Boyd-Savage worked in advertising before running a catering business in her native London. After moving to Long Island, she first settled in Bridgehampton, where she worked as a private chef. Five years later, the quiet beauty of the North Fork prompted a move to Southold. On weekends she loves to entertain, and can be found scouting the local farm stands for seasonal produce and visiting the markets for local fish, meat and eggs.
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