Perhaps the best cold and flu cure in the world? In fact, I’m going to go out on a limb and eliminate the perhaps. Yummy punch broth, deep in chicken, sharp in limb, pungent in lemongrass and fragrant in coriander. Oh yeah, and then there’s the stonking sucker punch of chilli that comes in and slaps you around the chops. POW. Sinuses open, floodgates stream, cold eliminated.
I think this is really tasty. It is a recipe that is actually nicked from a very dear friend. If you knew this friend you would be as shocked as I was that something so culinarily wondrous emerged from him. More of a burger and bap sort of boy, if you know what I mean. Although he wouldn’t call it a bap, he’d call it a ‘barm‘; a peculiar Blackpoolism that I have failed to drum out of him in our years of friendship. Bloody weird. Definitely not a real word. Work in progress.
This is also a really great way of using up left over chicken from a roast or whatever! If you don’t fancy chicken, switch it out for prawns or pork or fish or whatever.
Anyway – give this a go, ill or otherwise. Serve as a starter or add noodles and serve as a main.
I think this is really tasty. It is a recipe that is actually nicked from a very dear friend. If you knew this friend you would be as shocked as I was that something so culinarily wondrous emerged from him. More of a burger and bap sort of boy, if you know what I mean. Although he wouldn’t call it a bap, he’d call it a ‘barm‘; a peculiar Blackpoolism that I have failed to drum out of him in our years of friendship. Bloody weird. Definitely not a real word. Work in progress.
This is also a really great way of using up left over chicken from a roast or whatever! If you don’t fancy chicken, switch it out for prawns or pork or fish or whatever.
Anyway – give this a go, ill or otherwise. Serve as a starter or add noodles and serve as a main.
Recipe
Ingredients (Serves 4):
500g cooked chicken, pulled into bite sized chunks. If you’re using fresh chicken buy breasts, chop and poach in milk until cooked through. Keep the carcass.
1 stalk lemon grass
1 red chilli, sliced
1 green chilli, sliced
1 inch fresh ginger, grated
1 ltr chicken stock
1 bunch fresh coriander, chopped
3 limes, juice
250g mushrooms, sliced
4 tablespoons fish sauce
1 tablespoon soy sauce
1 cup coconut milk
NB – if you have any vegetables lying around – bang them in! Try and be sensible about which ones you choose (leave your potatoes OUT) but I have used things like leeks, tomato etc.
Method:
1. In a large saucepan place the chicken stock and add the lemon grass, chili, coconut milk and ginger and bring to a simmer. If you have the chicken carcass, chuck that in too – it will add a deeper chicken flavour! Simmer for about 4 minutes. Add the mushrooms, simmer 5 more minutes, until the mushrooms are cooked through.
2. Add the chicken and fish and soy sauces. Add noodles at this point if you are using them. Simmer for 2 minutes.
3. Remove from the heat and add the lime juice. Taste. Add more lime, soy, fish sauce as required. You want to get a balance of sweet, sharp, salty and sour. When satisfied add the fresh coriander, stir through and serve immediately.
Ingredients (Serves 4):
500g cooked chicken, pulled into bite sized chunks. If you’re using fresh chicken buy breasts, chop and poach in milk until cooked through. Keep the carcass.
1 stalk lemon grass
1 red chilli, sliced
1 green chilli, sliced
1 inch fresh ginger, grated
1 ltr chicken stock
1 bunch fresh coriander, chopped
3 limes, juice
250g mushrooms, sliced
4 tablespoons fish sauce
1 tablespoon soy sauce
1 cup coconut milk
NB – if you have any vegetables lying around – bang them in! Try and be sensible about which ones you choose (leave your potatoes OUT) but I have used things like leeks, tomato etc.
Method:
1. In a large saucepan place the chicken stock and add the lemon grass, chili, coconut milk and ginger and bring to a simmer. If you have the chicken carcass, chuck that in too – it will add a deeper chicken flavour! Simmer for about 4 minutes. Add the mushrooms, simmer 5 more minutes, until the mushrooms are cooked through.
2. Add the chicken and fish and soy sauces. Add noodles at this point if you are using them. Simmer for 2 minutes.
3. Remove from the heat and add the lime juice. Taste. Add more lime, soy, fish sauce as required. You want to get a balance of sweet, sharp, salty and sour. When satisfied add the fresh coriander, stir through and serve immediately.
Left over chicken?
Pulled into chunks…
Who fancies a pull?
simmer away
ginger!
chilli
spare veg? Let it join the party
more simmering please
BROTH!
