This was my first attempt at experimenting with Thai flavours by myself, without relying on a ready-made jar or paste, and we were really pleased with the results. It would be a great way of using up leftover roast chicken too and would work well with prawns.
Thai Noodle Soup
2 carrots, grated
3 spring onions, chopped very fine
1/4 red pepper, chopped very fine
6 dried shiitake mushrooms, rehydrated in water for several hours beforehand and sliced
1 litre stock (I used a Knorr Chicken Stock Pot)
2 star anise
1 bay leaf
1 cinnamon stick
Perfect Shake Thai 7 Spice
fresh coconut milk
1 Mixed Chillies Knorr Flavour Pot
Put the stock on to boil. When it reaches boiling point, add all the whole spices and the Perfect Shake Thai seasoning and leave to simmer for 1/2 hour for the flavours to develop.
Remove the whole spices and add the vegetables, mushrooms and noodles.
Time to juggle with the lemon juice, sugar, fish sauce, soy sauce, coconut milk and chilli until you get the perfect balance. Start by adding the Chilli Flavour Pot and stirring until it is melted then 1 glass of the fresh coconut milk, then 1tbsp of each of the other ingredients (lemon juice, sugar, fish sauce, soy sauce) in turn, adjusting until you get the right balance of sweet, salty, spicy and sour.
Leave to simmer until the vegetables and noodles are cooked. I used the Dukan Konjac Shirataki noodles which took literally seconds but check the packet instructions. Leave to simmer for 10 minutes for the flavours to infuse.
Disclosure : I received a Knorr Flavour Pot Mystery Box to experiment with. Follow the #seizetheflavour hastag @UnileverKitchen to see everybody else's Mystery Box Masterpieces.
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