Spicy slurpy chicken & noodle goodness in a bowl

Sometimes, I know with absolute certainty that my day will involve leisurewear and soup. Generally, its cold, windy and/or wet outside, and any chill to the bone, in-your-face weather provides fantastic opportunities for me to don said leisurewear and indulge my obsession with soup-making.

This number is a bit ramen-meets-laksa-meets-my vegetable crisper, and its not worse off for it. I think you'll echo my sentiments when you get to the bottom of a bowl of this goodness. The soup component can be made ahead of time, and I dare say its better having a few days marinating and developing on your fridge shelf.

Serves 4-6

Leisurewear and soup, the hallmarks of a good winter's day. Photo: Katrina Meynink

Ingredients

2 tbsp coconut oil

4 small eschallots, very finely chopped

3 tbsp excellent quality Thai red curry paste (I used Charmaine Solomon's)

2 tbsp curry powder

1 can (400 ml) coconut milk

500ml master stock

500ml chicken stock

3 lemongrass stalks, bruised

5cm knob ginger, minced

4 kaffir lime leaves, deveined, very finely sliced

1 tbsp brown sugar

1 tbsp peanut butter

1 tbsp Maggi seasoning

pinch paprika

juice 1 lime

The add ins

200g udon noodles

4 baby pak choy

4 chicken thighs seared over high heat until browned and cooked through, or use 1 breast chicken

1 cup sprouts

¼ cup coriander leaves, finely chopped

Asian mushrooms

Micro herbs to serve

Fried shallots to serve

Method

In a large pot over medium heat, add coconut oil and eschallots and fry until golden browned.

Add red curry paste and curry powder, then cook for another 2 minutes until fragrant.

Add coconut milk, stocks, lemongrass, ginger, lime leaves, sugar, peanut butter, Maggi seasoning and pinch of paprika.

Simmer over low heat for about 45 minutes. You want the flavours to develop and the mixture to reduce slightly and take on a creamy sort of consistency.

Add the noodles and baby pak choy and cook for 1-2 minutes. Turn out into serving bowls.

Combine the sprouts and coriander in a small bowl, then place a small handful in each bowl. Top with chicken and mushrooms or any other toppings, sprinkle with fried shallots and serve piping hot