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2010 Cooking Club Week 4: Spicy Thai Chicken Noodle Soup

2

Comments

  • #52
    Little Alex
    Registered Users, Registered Users 2 Posts: 1,302 ✭✭✭Little Alex


    So, Mr Magnolia, thank you for the recipe. Had to improvise a bit: pork chops cut into strips and udon noodles. Oh yeah, and a green pepper somehow found it's way in, too... :D

    Turned out lovely!


  • #53
    angeldelight
    Registered Users, Registered Users 2 Posts: 5,175 ✭✭✭angeldelight


    I made this last night and it was delicious!

    I used a Thai Red Curry paste that I found in Dunnes (they only had that one and one for Korma) which wasn't very hot so next time I'd definitely try to get a hotter paste. I added a tsp of chili powder to it to add a little heat but it still wasn't noticeably hot - just warmed the back of the throat.

    I boiled two chicken breasts with some garlic, onion and peppercorns then strained it and used that as the liquid to add to the soup. The only thing I'd do differently is try reduced fat coconut milk and see if it's still as nice, and maybe do 3 chicken breasts and some extra noodles but I will absolutely be making this again! Took pictures but USB port is playing up so will have to leave it for this time


  • #54
    applehunter
    Registered Users, Registered Users 2 Posts: 6,056 ✭✭✭applehunter


    Got round to making this.

    It was fine but I felt it was more like curry sauce than a soup.


  • #55
    F.A.
    Closed Accounts Posts: 327 ✭✭F.A.


    I'm happy to report that my boyfriend is currently cleaning the pot with his tongue! :D

    Thanks for sharing. :)


  • #56
    unkel
    Registered Users, Registered Users 2 Posts: 65,708 ✭✭✭✭unkel
    Chauffe, Marcel, chauffe!


    Wonderful. Absolutely wonderful. I've never felt as proud of cooking something that turned out to be this nice. Everybody loved it. Big thank you to Mr M :)

    phpYETUO9PM.jpg

    Cooked and reduced a chicken (minus two breasts and two drumsticks I used to do the cooking club Chorizo chicken again two days ago) for about 90 minutes. From then on I used the recipe pretty much to the letter, although I used a little bit less curry paste (red Thai) and I added pak choi. I used vermicelli (very thin noodles) instead of the normal noodles

    Served with warm fresh home made brown bread. This one is very firm on the regular list from now on. I had two bowls and so did Mrs unkel (there's a first!), I impressed my next door neighbour and even my mother in law :D

    My ads on adverts.ie

    https://www.adverts.ie/member/5856/ads



  • #57
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,436 Mod ✭✭✭✭Mr Magnolia


    Great to hear you enjoyed it so much and credit to you for putting it together so well.


  • #58
    _blank_
    Closed Accounts Posts: 41,926 ✭✭✭✭_blank_


    Made this this evening (we do love this dish), and seeing as it's nice out, I decided to "summer it up" a bit by adding the grated rind, and juice, of a lime and some steamed broccoli. De-lish, as always.


  • #59
    John Mason
    Hosted Moderators Posts: 10,661 ✭✭✭✭John Mason


    it really tasted like more :)

    the lime juice gave it a summery taste


  • #60
    Edgedinblue
    Registered Users Posts: 2,166 ✭✭✭Edgedinblue


    Made this couple weeks ago was so good! loved it! will defo make it again, thanks op!


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  • #61
    matrim
    Registered Users, Registered Users 2 Posts: 7,518 ✭✭✭matrim


    Made this tonight. It was lovely even though I added too much noodles.

    One question I didn't add lemongrass as I couldn't find any. Would it make a big difference to the taste or is there any good alternative if you can't get it?


  • #62
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,436 Mod ✭✭✭✭Mr Magnolia


    matrim wrote: »
    One question I didn't add lemongrass as I couldn't find any. Would it make a big difference to the taste or is there any good alternative if you can't get it?

    The juice and/or rind of a lemon or a lime is a good alternative. It does need that tartness to bring it up a level. If you're stuck with only a lemon add the half the juice and half the rind, when it's done, if it's still not tart/balanced enough add the juice of the other half.

    Edit/ just to say that lemon grass should be available in any veg shop.


  • #63
    foodaholic
    Registered Users, Registered Users 2 Posts: 1,517 ✭✭✭foodaholic


    So finally got around to making this dish. I used the leftover chicken from Minders Vietnamese recipe. Will definitely be making this again. It had the right balance of spicyness with zingyness. Very refreshing. Plus I do love noodles. Thanks Mr Magnolia great recipe.


  • #64
    xxdilemmaxx
    Registered Users Posts: 330 ✭✭xxdilemmaxx


    Made this today to have as a starter before we polish off the rest of Minders vietnamese chicken. Have to say it was very tasty, never usually make oriental soups but will defo be making this again. It was packed full of flavour, I used massaman paste and added a chopped red chilli and some lime leaves to the recipe.

    Enough leftovers for lunches during the week too, yum :D


  • #65
    GOSullivan27
    Closed Accounts Posts: 45 ✭GOSullivan27


    Like the look of that dish! Gonna make it some time this week! :D


  • #66
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    Leaving work now to go home & make this (well something very similar).


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  • #67
    FTGFOP
    Registered Users, Registered Users 2 Posts: 2,389 ✭✭✭FTGFOP


    foodaholic wrote: »
    So finally got around to making this dish. I used the leftover chicken from Minders Vietnamese recipe. Will definitely be making this again. It had the right balance of spicyness with zingyness. Very refreshing. Plus I do love noodles. Thanks Mr Magnolia great recipe.

    Gorgeous photo.


  • #68
    Little Alex
    Registered Users, Registered Users 2 Posts: 1,302 ✭✭✭Little Alex


    Mrs. Alex was delighted when I said I was going to make this again tonight. This is what I came up with:

    picture.php?albumid=1161&pictureid=7286


  • #69
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    I'm planning on making this again tonight. I couldn't find fish sauce for love nor money in Tesco last night, so what can I use as an alternative? I have oyster sauce, if that's any good?


  • #70
    Procasinator
    Registered Users, Registered Users 2 Posts: 1,311 ✭✭✭Procasinator


    Faith wrote: »
    I'm planning on making this again tonight. I couldn't find fish sauce for love nor money in Tesco last night, so what can I use as an alternative? I have oyster sauce, if that's any good?

    The fish sauce is I use (I think blue dragon) is made from anchovies and salt.

    A quick google lead to this page:
    http://www.thaigrocer.com/VegAdapt.html

    It's for vegetarian adaptation, though don't know how easy it would be to source the ingredients.

    Maybe adding finely chopped/processed anchovies would add a nice flavour, but can't really think of ways to really replicate fish sauce.

    Oyster sauce however, while different, might add a nice flavour.


  • #71
    Miss OMMC
    Registered Users Posts: 82 ✭✭Miss OMMC


    I made this last night using all the ingredients listed and WOW! It was just gorgeous!

    When my boyfriend came in and asked what I was cooking, I told him and he actually looked a bit disappointed. He's your typical meat and two veg kinda bloke :D
    When he tasted it however, he couldn't get enough. He actually used the word 'delectable' at one point! :D

    So thanks for this. It's definitely a keeper!!


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  • #72
    moonflower
    Registered Users, Registered Users 2 Posts: 1,104 ✭✭✭moonflower


    Made this for dinner last night, it was so good! I used chicken thighs and Thai Red Curry paste and threw in a couple chilies for extra spice.

    I'll take a photo tomorrow if there's any left for me to have for breakfast.


  • #73
    Twee.
    Moderators, Recreation & Hobbies Moderators Posts: 9,722 Mod ✭✭✭✭Twee.


    Made it last night, oh it was delicious! I couldn't get lemongrass, so I squeezed half a lemon in and it was grand. Served with little naan breads.

    Excellent recipe, thanks!

    230298_10150246466475801_507880800_9144193_3270986_n.jpg


  • #74
    TeletextPear
    Registered Users, Registered Users 2 Posts: 2,413 ✭✭✭TeletextPear


    Made this tonight, delicious! Left out the coconut milk to try and have it a bit healthier and added mushrooms because I have them in practically everything. Presentation could have been prettier but work rang me to come in just as I'd started cooking so I had to horse it down!

    IMAG00621.jpg


  • #75
    applehunter
    Registered Users, Registered Users 2 Posts: 6,056 ✭✭✭applehunter


    Made this earlier and it was a very tasty.

    Had a tin of coconut milk in the cupboard for the last year so was looking for a recipe to clear some space.

    Got a crown of chicken in the butchers for €3 and will use the carcass to make some fresh chicken stock tomorrow.

    Anyone got any recipes requiring lemongrass? Only needed the 1 stalk leaving another 5 in the fridge.


  • #76
    Malari
    Registered Users, Registered Users 2 Posts: 18,150 ✭✭✭✭Malari


    applehunter wrote: »
    Anyone got any recipes requiring lemongrass? Only needed the 1 stalk leaving another 5 in the fridge.

    I keep the rest of the stalks in the freezer. Seem to taste fine when I use them. There are a couple of Thai curry recipes in the Cooking Club back catalogue which probably use lemongrass too. :)

    EDIT: Hah, look at today's recipe :-D


  • #77
    timbertime
    Registered Users Posts: 213 ✭✭timbertime


    Tired this last night and it was amazing! Thanks a million OP. Didn't have any fish sauce but I don't think it made any difference to the dish. Will definately be making it again. Will probably add in some mushrooms and peppers.


  • #78
    sleepyescapade
    Registered Users, Registered Users 2 Posts: 788 ✭✭✭sleepyescapade


    made this for the first time yesterday evening, was amazing and plenty leftover for today. Will be making again :)


  • #79
    Tayla
    Registered Users, Registered Users 2 Posts: 2,158 ✭✭✭Tayla


    I made this today without the fish sauce and garlic.

    Tasted the soup once the madras paste went in and it tasted very similar to something else I make with a cheap medium curry powder so I increased the madras paste to 4tbsp and added some ground chilli flakes, it was gorgeous.


  • #80
    Malari
    Registered Users, Registered Users 2 Posts: 18,150 ✭✭✭✭Malari


    I made this with prawns instead of chicken - still delish. And very messy to eat :pac:


  • #81
    Tayla
    Registered Users, Registered Users 2 Posts: 2,158 ✭✭✭Tayla


    I made this again last night after craving it since i'd last had it.....so good!

    I even had the leftovers for breakfast :eek: :)


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  • #82
    Truley
    Registered Users, Registered Users 2 Posts: 1,628 ✭✭✭Truley


    Just made this for dinner, very nice - and spicy! It doesn't have the dark red colour in the OP pic, more pale in colour but I only used two regular spoons of madras. I also added mange tout to make it a bit bulkier and worked out delicious.


  • #83
    saraocallaghan
    Registered Users Posts: 231 ✭✭saraocallaghan


    I have the recipe printed out to make this weekend! I'm not a fan of spicy food so I might try and find a mild curry paste. Anyone have any recommendations?


  • #84
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    I can't tolerate spicy foods at all. I made it with Korma paste a few times, but it ended up being too mild really! I got perfect results for me using an indian paste with two chillis on it, or a medium one. Can't remember exactly what it was though, but I know it was Pataks.


  • #85
    saraocallaghan
    Registered Users Posts: 231 ✭✭saraocallaghan


    Faith wrote: »
    I can't tolerate spicy foods at all. I made it with Korma paste a few times, but it ended up being too mild really! I got perfect results for me using an indian paste with two chillis on it, or a medium one. Can't remember exactly what it was though, but I know it was Pataks.

    That's brill, thanks Faith. I always see these lovely thai/indian dishes and run away cos they are too spicy for me!


  • #86
    what2do
    Registered Users, Registered Users 2 Posts: 414 ✭✭what2do


    Feeling miserable, bit of a cold - what makes your feel better and this is what I thought of.

    Love it!


  • #87
    CaliforniaDream
    Registered Users, Registered Users 2 Posts: 813 ✭✭✭CaliforniaDream


    This was delicious!
    Made it for the first time yesterday. I used Thai red curry paste which you could definitely taste. It was really tasty.
    I didn't have lemongrass or fish sauce. I used oyster sauce instead.

    I think I'll play around with veg and chili flakes and see what happens.

    Thanks for a great recipe - pity it took me so long to make it!


  • #88
    StudentC
    Closed Accounts Posts: 292 ✭✭StudentC


    My first ever time making a recipe from the Cooking Club, and it's a good 'un!

    Well, I kind of made it - veg stock instead of chicken stock, quorn instead of chicken, masaman paste (because I had it) instead of madras, and the wrong type of noodles, because they were what I had. But it was great anyway!

    Will give it another go with some veg in to bulk it up, need to think about what to choose though, don't want anything too sweet.

    Thanks OP for the recipe.


  • #89
    Malari
    Registered Users, Registered Users 2 Posts: 18,150 ✭✭✭✭Malari


    I didn't realise this was such an old Cooking Club recipe! I made it last night and it fed two of us, with more for lunch today.

    I added in some sweetcorn, and then some chopped scallions and red chilli pepper at the end, for a bit of colour. Yum!


  • #90
    Tayla
    Registered Users, Registered Users 2 Posts: 2,158 ✭✭✭Tayla


    I still make this every month or so, love this recipe.

    I had to laugh at myself reading my comments back when I first tried the recipe as I never used garlic to cook back then but now I put it in everything!!


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  • #91
    earlytobed
    Registered Users Posts: 452 ✭✭earlytobed


    Made this a few times and always a hit.
    Did it at the weekend with a red Thai paste. Lovely and will be a regular dish for the winter


  • #92
    shuvly
    Closed Accounts Posts: 527 ✭✭✭shuvly


    Just made this and it was yum. Used chicken breasts that were poached in water and knorr stock pot, with some veg added at the end, mange touts, sweetcorn and brocolli.

    Used this liquid as the stock and used thai red curry paste and straight to wok noodles. Coriander on top at the end as I love the stuff. Definately to be repeated!


  • #93
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    I had all the ingredients in hand, but with flat rice noodles. Yum! Tastes just like Malaysian Curry Laksa. Next time I'll add beansprouts and fried tofu puffs. Delicious, thanks OP! I enjoyed this very very much.


  • #94
    hairyprincess
    Registered Users, Registered Users 2 Posts: 2,297 ✭✭✭hairyprincess


    Result!! Absolute winner :D

    I used green curry paste and threw in some pak choi that I had in the fridge. Very tasty.


  • #95
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    We had this tonight, I absolutely love it. I used Patak's madras paste which is excellent, chucked in some chestnut mushrooms and I used big fat rice noodles which I've been trying to use up for ages.

    Thanks OP, brilliant recipe.

    thai%20chicken%20noodle%20soup_zpsckhvnohr.jpg


  • #96
    bigronnie9
    Registered Users Posts: 509 ✭✭✭bigronnie9


    tried this last night with Thai Red Curry paste and added some yellow peppers since they needed to be used, really tasty and the only ingredient I needed to buy was lemon grass, perfect. Thanks!


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  • #97
    tampopo
    Registered Users, Registered Users 2 Posts: 2,333 ✭✭✭tampopo


    I saw this a couple of months ago and immediately thought "I've got to make this. I've got to make this."

    Well finally, I just did and tasted it.

    Absolutely divine. And easy to make, so thank you for your Cooking Club contribution.

    This is a meal I would happily have every day for the rest of my life.

    Whenever I go to a Thai restaurant, whatever I order for 'mains' I always have Tom Ka Kai.

    This is fab. Thanks again.


  • #98
    bigronnie9
    Registered Users Posts: 509 ✭✭✭bigronnie9


    made this again last night, so good.

    I actually cooked 4 chicken breasts instead of 2 and shredded them into it (trying to eat abit more protein) and chopped up some peppers as well.

    Delicious again, luckily there was no bread in the house or I would of dunked my way into a food coma!


  • #99
    bigronnie9
    Registered Users Posts: 509 ✭✭✭bigronnie9


    Other half is hooked on this, made it again last night for tonights dinner...added some red peppers when frying the garlic/onions. Will add the noodles into it this evening


  • #100
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Making this now, few cooked chicken thighs to go in, with a red curry paste. Some red and yellow pepper added into it too. And of course some lime juice for the summer zing.


  • #101
    bigronnie9
    Registered Users Posts: 509 ✭✭✭bigronnie9


    made this again the other day, so easy and so good on a miserable evening!


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