Soba chicken noodle soup with fried shallots
( SERVES 4 )
29/6/2006
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Ingredients
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| 600 g | Boneless chicken thighs |
| 1 | Sea salt |
| 200 g | Soba noodles |
| 2 tsp | Sesame oil |
| 2 | Shallots |
| 1 tbsp | Peanut oil |
| 4 cups | Chicken stock |
| 4 slices | Fresh ginger |
| 2 | Red chillies, (finely sliced) |
| 1 | Fresh coriander |
| 1 tbsp | Sesame seeds |
| 1 tbsp | Roasted peanuts, (finely chopped) |
| 1 | Fish sauce |
Directions
- Preheat oven 200C, season and roast chicken 25 minutes, set aside and slice when cool.
- Cook soba in plenty of boiling water for 4 minutes, rinse, toss with sesame oil and set aside.
- Heat peanut oil and fry shallots until crisp, remove from oil. Heat stock with lime and ginger until simmering.
- Arrange small bowls of sesame, peanuts, coriander and chilli. Ladle simmering stock into large bowls, then add noodles and chicken.
- People can help themselves from the small bowls and add fish sauce to season.
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