On my way to the post office to renew my car’s license disk yesterday morning, I passed quite a few retail clothing stores. Would you believe me if I told you that I spotted short sleeved tops, floral dresses and cute sandals? It’s the middle of July, people – I’m still freezing and shops are offering summer attire instead of wool jackets and boots. Did I miss something?
Although I’m totally ready for beachwear and salads and ice creams, we still have a good many weeks of winter left. So I give you a delicious chicken soup with Thai flavours and shimeji mushrooms to comfort you during these days of hibernation. This soup balances the spicy jalapeno and chilli and coconut milk beautifully, and has substance in the form of pulled chicken. It’s the first time I used shimeji mushrooms and I can really recommend it, it adds a special quality to the soup.
4 chicken breasts
1 onion, chopped
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon cayenne pepper
1 red pepper, sliced
1 yellow pepper, sliced
1 jalapeno, chopped
1 red chilli, chopped
3 tablespoons soy sauce
500 ml chicken stock
2 cans coconut milk
1 tablespoon lemon juice
2 teaspoons brown sugar
100 g rice noodles
150 g shimeji mushrooms
- Place the chicken in a ovenproof dish and add salt and pepper to taste. Cook at 180 degrees for 30 minutes. Pull the chicken apart using two forks. Set aside.
- Sauté the onion and garlic in a splash of olive oil. Once the onion turns translucent, add the ginger and cayenne pepper.
- Add the red and yellow peppers, jalapeno and red chilli and fry for another 5 minutes.
- Add the soy sauce, chicken stock and coconut milk and cook for 10 minutes. Then add the chicken, lemon juice and brown sugar. Cook for an hour at a low heat.
- Add the rice noodles and shimeji mushrooms and cook for ten minutes.
- Serve hot with freshly baked bread.