Tags

, , , , , , , ,

No sooner had I’d coated the chicken in sweet chili sauce I suddenly thought I had no stock

Right up until I was going to make this it was going to be a North African spiced chicken dish, but as I was gathering my ingredients I changed my mind and it became

Sweet chili chicken noodle soup:

I think I changed my mind because I’ve already made Harissa chicken broth and I’m really trying not to replicate too many meals, I might try making an Indian version if I haven’t already.

No sooner had I’d coated the chicken in sweet chili sauce I suddenly thought I had no stock, fortunately I found a vegetable knorr stock pot thingy knocking about it the cupboard, I suppose plain water would have done..

sweet chilli chix soup prep

I fried the chicken breast in a little oil until they began to char a little

fry chick

Then I took them out and put them in the oven on a medium heat.

I stir fried the veggies in the pan

veg

then added chopped herbs, a little umami and some cherry tomatoes

stirfry veg

covered it in water and added half the stock pot, because they are generally too salty for my taste.

stock

I let that simmer for 10 minutes before adding the noodles and some sweetcorn

add noodles

then cooked it for another 5 minutes

simmer noodles

I sliced the chicken and put it into the bottom of the bowl

chicken

and covered it in soup.

noodle soup

and then I garnished it with flowering coriander

corriander

we had focaccia with it, something I must get round to making, which I’ve put off because I had a manicure last week and my nails are too nice.. lol

soup1

Suffice to say, that was bloody gorgeous..

Advertisements