Homemade Curry chicken noodle soup tonight, trying to approximate a Chinatown lunchtime favorite. Getting slightly closer each time.
Tonight, I used two types of curry paste, fresh aromatics, and fresh lemongrass and cilantro stems along with bone-in and skin-on chicken thighs (two thighs and two more bones) to make the soup. Potatoes at the end. Finished with fish sauce and palm sugar
Big project earlier was prepping and blanching the vegetables I bought in Chinatown yesterday, for easy inclusion over the next few days. So I had Gai lan ready to add to the soup when it was done.
Boiled some knife-cut noodles on the side, topped with soup, potatoes, gai lan, chicken, scallions, and cilantro, and a final addition of lemon juice.
Hit the spot. Chicken skin chips for a treat while the soup was cooking.
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Yesterday was perfectly cold and wet weather for a group hotpot & bbq dinner in Chinatown. I’m definitely on a curry soup kick, because I chose the curry broth!
My favorite dip-ins for the hot pot were thinly-sliced lamb and pork belly, plus squid and some fish paste-stuffed spicy green pepper. Of the bbq options, the beef short rib and spicy pork belly were my favorites.
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