moroccan rose

Today's post is dedicated to another cooking adventure...


Thai Chicken Noodle Broth. 

yay! (...but looks so unasian... blame the vegetables lol)

We followed a recipe in some Women's Weekly Soups mini booklet but a very similar recipe can be found online here .  The only differences between these recipes and our version are that we substituted chicken lovely legs for breast fillets and one heaped teaspoon of chilli paste instead of red chillis. (And i just realised why our version looks slightly unasian... there are no asian vegetables and the chilli paste meant a clear broth was out of the question.... but we'll get back to that!) Oh, and shaved palm sugar was essential to help sweeten the soup but this is not stated in the online version!

Since our fridge lacked any kind of asian vegetable (Disgraceful yes... - but at least we had palm sugar okay??... Not every Asian has palm sugar in their pantry!!!!!! ... or do they LOL), we decided to throw in celery and mushroom instead of the desired bok choy. Oh, and if you're using dried vermicelli remember to soak it before adding to the pot. 

And now it is Cino's turn to shineeeeeeeeeee..... or perhaps sleep with his head sandwiched between two pillows for the camera. LOL