Recipe

Sarah’s Thai Noodle Soup

Sarah’s Thai Noodle Soup

Sometimes the nicest thing in the whole world is coming home to a home cooked meal. Especially if you’re tired or cold or just in need of a cuddle.

I came home the other day in one of these states to be greeted by the best housemates in the world, a cold beer and a bowl of the most delicious Thai Noodle Soup I’ve ever had in my life. It was creamy and fresh and garlicky, gingery and full of crunchy veg. This recipe has quickly become a store cupboard staple and has become something I dream about, along with Bodeans Burnt Ends and Spaghetti Carbonara. 

Find below the finest and quickest Thai noodle soup recipe you’ll ever find. 

  • 4 Small chillies (v. small, probably 1 chilli’s worth)
  • 1 tsp Cayenne pepper
  • 2 cloves Garlic
  • 1 Small onion
  • 1 lime (zest and juice)
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 Bunch of fresh coriander
  • 3 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tin Coconut milk
  • 1 litre Vegetable stock
  • 2 nests Dried egg noodles
  • Vegetables (whatever you have, however much you like)
  1. Cook the onion until soft, add the Ginger, Garlic, chilli and spices and cook on a gentle heat adding splashes of coconut milk to keep the paste from Browning too much. 

  2. Add vegetables of your choice. (I like mange tout and baby corn but whatever you have in the fridge would be fine) the veg stock and coconut milk. 

  3. Cook together for 15 mins adding the noodles to a separate pan of boiling water for the last 5. 

 

Honey Sriracha Chicken

Honey Sriracha Chicken

Sometimes its hard to justify a meal with no vegetables to yourself. Not tonight though.
I never thought you could recreate this sticky, sweet and spicy Chicken dish so easily at home. But all it took was a little Pintrest consulting and some imagination and this was in our laps. I was one of the most comforting things i’ve ever made. The sauce was sticky and spicy and the chicken was crunchy. Turns out the secret to good fried chicken, which was revaled to me one misty night by a korean lady on youtube is double fry! If you only fry the chicken once, it starts to go soggy immediately. If you let it cool a little and then reintroduce it to its friend the frying pan, it will become crunchy just like you want, without being overcooked.
I found the best thing for this recipe was to use a small mug to measure out everything.
Course: Main Course
Cuisine: American
Keyword: chicken, hot sauce, shiracha, sticky
Servings: 2 hungry people

Ingredients

For the chicken

  • 2 tbsp Soy Sauce
  • 1 tbsp Wine vinegar
  • 1 cup/100g Flour
  • 1/2 tbsp Garlic salt

For the sauce

  • 1 Stock cube (chicken or veg)
  • 3 cups Water
  • 1/2 cup Soy sauce
  • 1/2 cup Honey
  • 1 big squeeze Sriracha or any other hot sauce

Instructions

  • mix together everything in a saucepan and leave it bubbling furiously while you do everything else. It will boil down and become sticky and thick, which is what you want.
  • Shallow fry the chicken until golden and set aside. Don’t crowd the pan, or move the chicken about too much. Set the browned chicken aside.
  • Cook 1 cup rice with 2 cups boiling water with the lid on for 12-15 minutes. Then turn off the heat and let it sit to steam.
  • Fry the chicken again in the same frying pan, when its ready, put the pieces in the saucepan with the sauce to coat them.
  • Sprinkle with sesame seeds and serve.