I was recently told that the state of a persons fridge tells you more about them than their wardrobe. If this is is true, I can’t think and slightly despair what mine says about me. The last week it has been more like a destitute war-zone than anything pride worthy. Like the rest of London, I feel it more necessary to be out enjoying Christmas parties, or nursing mulled wine induced hangovers to be stocking up on anything other than recipe testing essentials… (You need to retox a before the Janurary detox!) So half tub of tapenade, a trio of Brindisa lentil jars, half a mouldy lemon, a few bunches of herbs and a thumb of salami is pretty much my lot. Oh wait, hold on I have found some broccoli too.
I made this recipe for supper several nights ago, based on a hybrid of the London based restaurant, Rosa’s Thai, classic tom yum soup and the hot and spicy broth I have in my book.
Blissfully this noodle soup, requires mostly condiment ingredients, only the adornment of a few greens and herbs, so it has become a midweek, late night go to. There is nothing like a bit of spicy and citrus to cut through the fog of mulled wine induced tiredness. I implore you all to give this, or any chicken, seafood (check my book for that) version a go. It is also rather waistline friendly too, which is a plus if you’ve been on the mince pies.
If you have any leftover chicken bones from Sunday roasts, a homemade stock for this soup is definitely best. If not, you can equally use water and half a jelly stock pot.
- 750ml of light chicken stock
- a small handful coriander stalks
- 6 slices of Galangal
- 2-3 red chillies
- 1 lemongrass, halved and bashed
- 3 tablespoons of fish sauce
- 3 tablespoons of lime juice
- 1 tablespoons of chilli paste, or tom yum paste
- a handful tenderstem broccoli
- 150g rice noodles
- 1 large pork chop
- 1 teaspoon ginger, grated
- 2 cloves garlic, grated
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- coriander, to garnish
To begin, marinade the pork chop, by mixing together the grated ginger and garlic in a bowl with the toasted sesame seed oil and a big pinch of sea salt. Rub the mixture all over the pork and set aside to marinade, whilst you make the noodles and soup.
Fill your kettle and bring to the boil. Place the noodles in a heat-resistant bowl and pour over the hot water, making sure they are fully covered. Allow the noodles to steep for ten minutes, whilst you get in with the soup.
First bring the stock to the boil in a pan over a high heat. Then add the chillies, coriander root, lemongrass and galangal and brew for a minute or so on a high-heat. Add the tenderstem broccoli, chilli paste, fish sauce and lime juice and stir for a minute. Simmer to allow all the flavours to mix and mingle together and the broccoli to cook for a couple of minutes.
Place a frying , on the stove, over a high heat. Add the olive oil to the pan, then add the pork chop. Cook for 4 minutes on each side, so it is golden on each side. Set aside the meat to rest for a couple of minutes.
Add the noodles to the soup and divide between bowls. Finally slice the pork chop and divide between the two bowls and finish with a little coriander