chicken soup with lemon, ginger and nam pla

7 Oct

Sunday was market day. Two pineapples, lots of lemons, a bag of carrots that went mouldy the day after, and a chicken, its head lolling grotesquely. Squeamish girls, we asked for the head and feet to be chopped off.

Sunday night we had roast chicken and leek tart. I boasted that I had not been really sick, stay at home miserable sick, for more than a year.

Wednesday the leftover roast chicken went in a pot with a red onion and a dodgy carrot. The tiny apartment was invaded by chicken stock, the scent of smug preparation. We thought of risottos, soups, pasta.

Thursday morning I got sick. Nauseous, head-spinning sick. At a creepy crawly pace I cut salmon slices at work. Whipped eggs and almonds. For once I didn’t want to taste the latest experiment: turmeric, pistachio and rose-water tart. I just wanted to go back to bed. To have someone make me chicken soup.

No-one made me soup. I went home early (was accosted by a creepy pony-tailed man who insisted on complimenting my breasts) and dozed off alone on the sofa.

I made me soup. I chopped onion and courgette, grated ginger. Skimmed the fat off the stock. Pulled the remaining scraps of chicken from the grey carcass. Stirred, slowly. I squeezed in half a lemon and added a tiny splash of soy sauce and fish sauce, nam pla, for flavour without salt.

It was clear if not pretty, a lemon slice floating on the surface. Light and bright and soothing. Just right (and just easy enough) for sad invalids. When I feel better, I might add salt and pepper, bulghur wheat or rosemary-garlic croutons, cherry tomatoes. Cream. Endless possibilities.

Chicken soup for sad, sick people

For the stock:

1 leftover chicken carcass (roast or not), a little meat left on

1 red onion

1 carrot

For the soup:

a little olive oil

1 red onion

1 courgette

1 inch ginger

50ml white wine

leftover chicken pieces

chicken stock

2 tsp soy sauce

1 tsp nam pla (fish sauce)

juice of 1/2 lemon

lemon slice, to decorate

Make the chicken stock: (Preferably the night before.) In a huge pot, place your chicken bones, hopefully with a little meat left on, onion and carrot. Fill the pot (at least enough to cover the chicken). Bring to a boil and then turn down to simmer for at least one hour if not two. The kitchen should smell satisfactorially chickeny. Let cool and skim off some of the fat on the surface.

Make the soup: Heat olive oil in a large saucepan. Finely dice the onion and courgette and grate the ginger. Sautee the onion until translucent, then add the courgette and ginger. Cook and stir every now and then until the courgette is nice and soft. Add the white wine and let most of it bubble off.

Now add enough stock to fill your saucepan. While it heats, pull any leftover chicken meat off the bones and shred it with your fingers. Add to pot. Squeeze in the lemon juice, add the soy sauce and nam pla. Let it warm to desired temperature, then serve with a slice of lemon.

If you are not sick – I hate you. But you may add fun things: croutons, parmesan, black pepper, creme fraiche, lardons.

 

 

 

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