I’m back to Gurgaon after a week long Diwali break in Bangalore. Imagine the food that’s been consumed while I was there. I’ll put up another post about it. Anyway, since I’m back and it’s almost winter, almost, I wanted to get started with soups. I’m not a soup person by and large, but Thai flavours get me going. This time I did attempt one. I didn’t make a soup paste for this one since I didn’t have that kind of time on my hands. Therefore, this is very simple to make. Like my flatmate says, it went straight to his soul missing his stomach.
3 pieces chicken on the bone (preferably leg and thigh pieces)
1 chicken bouillon cube
Handful of coriander stems (just twist the bottom part of the coriander bunch you have)
4 cloves garlic
1 inch ginger piece sliced
3 lemongrass crushed
1 tbsp grated galangal
2 large green chillies or 1 tsp red chilly paste
1 cup sliced mushrooms
3 tbsp rice vinegar
1 tsp sugar
1 tbsp sesame oil
1 tsp olive oil
Fish sauce and soy sauce for seasoning
Cut out the chicken flesh from its bones and cut it into tiny pieces. Keep the bones aside.
Heat the oils and add ginger and garlic to it.
Add chicken bones and let it brown.
Add a litre of water and to it add – bouillon cube, coriander stems, lemon grass and garlic. If you want it spicy, add the chillies at this point.
Let this come to a boil, and then lower the flame to minimum. Let it simmer for 30 mins.
After 30 mins, scoop the bones and coriander stems out.
Add rest of the ingredients and let the chicken pieces cook.
Finish with a garnish of coriander leaves and spring onions.
- Don’t worry of you don’t have all the ingredients. Feel free to make it your own by adding or omitting anything you feel like
- Add cooked noodles to this and you have a noodle soup