So there are times when I still crave for a good bowl of noodles- even if Perth is going through hot hot hot weather. I still enjoy light meals like this, quick to do and relatively healthy. It’s what hubby and I enjoy, just sitting in front of the tele, on Saturday night..sometimes talking about our future, our goals.. or sometimes just watching episodes of shows.
Then, there is that comfortable quietness that we enjoy. You know, the type where we slurp the noodles, but he read his newspapers, and I serve the net for just a few minutes. Then the reconnection happen. They, hey check this out- look at this article on line, or would you believe this happened?
Or perhaps the satisfaction that he turned around and just thanked me. And say “I enjoyed this.”
and I’m happy.
Thai Inspired Chicken Broth Noodle Soup (serves 2)
500 ml chicken stock
1 red chill padi chopped
2 tablespoon of fish sauce
slivers of ginger
1/4 cup of coconut milk
1 tsp brown sugar
1 chicken breast sliced thinly
100-200 grams of rice vermicelli (soaked in hot water and drained)
3-4 cups of any veges- I used sprouts, shredded carrot and bak choy
few sprigs of spring onions chopped
Boil stock with chill, ginger and fish sauce. Once it boils, add sugar. Taste. Then cook chicken first then veges in it. Add coconut milk in the last few minutes.
Separate noodles in bowls. Ladle soup and chicken. Sprinkle spring onions. Serve.