We were craving for some Asian flavours. Basically a big bowl of soupy noodles.
This is what we did :
- We prepared a bed of flat rice noodles
- Layered it with a bed of pumpkin shoots and mizuna from our balcony garden
- And topped it with chicken pan-fried with fish sauce and sesame oil
There really is nothing quite as fresh as greens cut freshly from your garden. Look how green they are.
We made our broth with a blend of :
- ginger
- lemongrass
- garlic
- chilis
- kefir lime powder
- fresh lime juice
- fish sauce
- chicken stock
- coconut cream
The hot steaming broth cooks the greens quite instantly. Some people think it is an instant soup. Or that soups should be rather instant to make. Not the ones in our bowls. Soups are extracts of flavours. If soups are that quick and easy, restaurants might as well serve it to you like water.
We then sprinkled our home-grown parsley and Thai basil leaves. Wicked! It is not often that we cook this dish because certain fresh ingredients which are not easily available. We made more and freezed a tub for other days in need of comfort.
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