Friday, 12 August 2016

Burmese Style Chicken Noodle Soup

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There's something really special about this chicken noodle soup. 



AIP paleo Burmese Style Chicken Noodle Soup Thai

But first, this. 

On a diet as restricted as the autoimmune protocol, with its long list of 'spices to avoid' that you can still create such a wide range of curries and soups, if you put your mind to it. 

While coming up with recipes for my ebook SPICE, one of my big ambitions was to create an AIP-compliant Red Thai Curry that would bring back memories from the old days. And, eventually, I did. There's also a version of the Indian Lamb Do Piaza in the book - a thick, rich curry slow-cooked with onions. I've also come up with a Green Thai Curry, Bombay Potatoes (yep, no potatoes) and some truly wicked, chewy Naan that you can dip alongside. If someone tells me you can't create a curry using AIP compliant herbs and spices then I'll cook them one and show them. 

Now, back to this chicken noodle soup, and why it's so special. There are definitely Red Thai flavours going on in this soup, but it's kind of a mishmash of Thai and Indian flavours, with the earthy turmeric in there, too. The parsnip noodles are perfect - my children didn't even notice they were veggie noodles and slurped them up without question. 


AIP paleo Burmese Style Chicken Noodle Soup Thai


You don't get the heat of course, that you get in a chilli-flecked, regular Red Thai curry - but you could add it if you wanted to. Just up the amount of ginger, or grate in some fiery horseradish root. 

I prefer it as it is - with a load of lime juice squeezed in at the end. Don't skip the lime - it lifts the whole dish. 

I seriously love this. I really hope that you do too. 

Burmese Style Chicken Noodle Soup

Serves 2
Ingredients 
2 cloves garlic, peeled and roughly chopped
2 small sticks of fresh lemongrass, trimmed and washed, the tough outer parts removed 
30g bunch of fresh coriander leaves
thick slice of peeled ginger, chopped roughly
2 spring onions, trimmed, washed and roughly chopped
1 small cooked and cooled beetroot
2 small raw carrots, peeled and trimmed
1 tsp fish sauce
juice of 1 lime
1 tsp mild, unflavoured coconut oil
4 boneless chicken thighs, bone and skin removed, chopped into bite-sized pieces
1 tsp turmeric powder
400ml coconut milk
200ml chicken broth or stock
4 large parsnips, peeled and spiralized using the medium setting on the spiralizer
1 spring onion, trimmed and washed
Fresh coriander and limes, to serve

Method
First, make the paste. Place the chopped garlic in the cup of a powerful blender - I use this one. Take the lemongrass stalks and roughly chop them, adding them to the cup with the coriander leaves, ginger, spring onions and beetroot. Chop one of the carrots into small pieces and add to the cup too, with the fish sauce and the juice of the lime. 

Open up the can of coconut milk and pour in a splash - about 2 tbsp worth - into the blender cup. Blend until smooth. You should have what looks like a thick, reddish smoothie. This is your curry paste for the soup. 

To make the soup, melt the coconut oil in a large pan and pour in half of this curry paste (save the other half for a different meal, or freeze it if you like, in a freezable container). It will sizzle, and release its aromas. Add the chopped chicken and stir-fry, until almost cooked. The paste will start to dry up slightly. When this happens, and it coats the chicken, add the turmeric and the coconut milk. Pour in the stock and bring to a gentle simmer. Cook until the chicken is fully cooked and tender.

Once the soup is simmering and the chicken is cooked, drop in the parsnip noodles. Place a lid on top of the pan and simmer for another 5-10 minutes or so, until the noodles are tender. 

Lift the noodles and chicken into serving bowls and ladle the sauce over the top. Finely slice or julienne the remaining carrot and the spring onion and scatter over the top of the bowls. This will add aromas to the hot soup, as well as colour. Squeeze the soups with a good amount of fresh lime juice - I squeeze lots on these. Serve while hot. 

Made this recipe? Tag me in on Instagram, Facebook or Twitter and I'll share any I see. I love to see your creations of my recipes :) 


Love takeaway food? Looking for more ways to play with herbs and spices on the autoimmune protocol (AIP)? I've written an ebook with over 90 recipes called SPICE that will guide you through herbs and spices on AIP, and you can download it on your Kindle app or Kindle device here






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