Raihanna 54 Posted February 5, 2014 Assalamualaikum, Hello, everyone, I am back with another halal recipe to enrich your culinary experience :) SInce it is cold now in many countries, I will show you a recipe that can warm up the day. Check it out! CHICKEN NOODLE SOUP Serves : 4 Total Time: 1 hrs 20 minsPrep Time: 40 minsCook Time: 40 mins Ingredients 1 1/4 lbs chicken pieces, with the bone still in (preferably thigh)4 cups water (1 litre)1 teaspoon salt2 -3 tablespoons oil (for frying)1/2-1 teaspoon chicken stock powder (optional)1 cup coconut milk (250ml)2 kaffir lime leaves, edges torn2 small waxy potatoes, boiled, peeled and sliced2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired1 1/2 cups bean sprouts (120g)7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g)2 shallots or 2 onions2 -4 tablespoons chopped cilantro Seasoning Paste 1 teaspoon black peppercorns1 teaspoon coriander seed, lightly toasted4 candlenuts, chopped or 4 macadamia nuts2 ounces shallots, roughly chopped (60g)2 garlic cloves, minced1 slice ginger, minced1/2 inch fresh turmeric, minced or 1/4 teaspoon turmeric powder To Serve 1 lime, quartered (optional)chili sauce (optional) salty crackers (optional) Directions 1. Put the chicken, water, and salt in a saucepan. Bring to the boil,cover, lower heat, and simmer gently until the chicken is soft. When thechicken is cool enough to handle, discard the skin and remove the fleshfrom the bones, shredding it finely by hand. Put back into chickenstock.2. Prepare seasoning paste by processing all ingredients listed belowseasoning paste. Add a little of the oil if needed to keep the mixtureturning.3. Heat the oil in a saucepan with a heavy base, then add the seasoningpaste and stir-fry over low-medium heat until fragrant, about 4minutes. Add the reserved chicken stock with the chicken pieces andbring to the boil. Add the coconut milk and kaffir lime leaves, thenbring gently to the boil, stirring. Taste and add a little chicken stockpowder if desired. Simmer with the pan uncovered for 5 minutes.4. In between, slice the 2 shallots very thinly and evenly. Heat enoughvegetable oil to cover the shallots. When it is just warm, not hot, addthe sliced shallots and cook over low heat, stirring frequently, untilthey are golden brown and crisp. It is important to keep the temperaturelow otherwise the shallots will brown before they are cooked. Theprocess may take around 8 minutes. Lift out and dry on paper towel. Theflavoured oil can be kept for frying or used as a seasoning oil.5. To serve, divide the noodles between four large bowls and pour thechicken stock over. Divide the sliced potatoes, egg quarters, beansprouts, chopped coriander and crispy shallots.6. Serve with a lime wedge, salty crackers, and put a small dish of chili sauce ontothe table, so that your guests can spice up the dish if desired. That's all. May you like it. Have a nice meal... err... day :D Wassalam 1 Share this post Link to post Share on other sites
MarineLiner 20 Posted February 6, 2014 :sl: , Hemmm, Black Beef Soup, MUTTON CURRY and now CHICKEN NOODLE SOUP, nyam nyam, sedaaap. May be one day camel meat recipes since we have a chance to import them from Australia . Share this post Link to post Share on other sites