This noodle soup has, for a very long time, been one of my secret and most satisfying comfort foods. One of those fab things you eat, slurpily, from a bowl in front of the telly. Or, in bed (and hang the sheets), if things are really bad. It had never occurred to me to cook it for the children until the other day, which is odd as (1) I spend so much time thinking about their diet and (2) it is such a flexible option feast, and can be made to contain all sorts of things they like. This, my favourite, was their first taste of noodle soup and I'm gratified that it was a rip-roaring success. I can see this becoming a rather enjoyable habit.
My Favourite Noodle Soup
Use whatever amounts seem suitable for your needs
GOOD chicken or pork stock
green Thai curry paste
finely sliced spring onions
sweetcorn, frozen or canned
pak choi or other greens
dried fine egg noodles
cooked chicken or pork, shredded
soy sauce, to taste
Break the slab of noodles up a bit and put them in a bowl. Cover them with boiling water from the kettle, put clingfilm over the bowl and leave to soak . Meanwhile, bring the stock to the boil in a good-sized saucepan and stir in the curry paste. Slice the greens finely and put it into the boiling stock with the spring onions and sweetcorn kernels. Shred the cooked meat and drain the noodles, then add these to the soup as well. Season with a bit of soy sauce, tip into deep bowls and serve, with plenty of napkins and prawn crackers too, if you fancy.
I confess to something of the MTD's (Mum's Two Dinners) tonight - I had a bowlful of this noodle soup with the boys earlier, and will be enjoying a repeat performance when the Hubster gets home later...