Our eldest son Tom has had quite a journey this past four years of his young life!
Whilst taking on a double degree at university, he has also managed to travel, spending three weeks in Borneo climbing mountains and helping underprivileged children, five months studying and working in London, two weeks touring Scotland, Ireland and Wales and then finally two weeks in Turkey!
The past year or so he has been settled back at home continuing his studies, this month he finished his third and final year of his Arts Media degree, and today he completed his final exam for his first year of his Law degree!
To celebrate I've cooked him an Asian noodle dish, a cuisine he became rather fond of during his time in Borneo and something I am pretty sure he lived on when cooking for himself in London!
It is simple to make and perfect for people on the go!
I added extra chilli to tonight's batch as he likes it spicy and tonight it is all about him!
what you need
2 x 400ml cans coconut milk
¼ cup green curry paste (see Basics Chapter to make your own)
500g chicken thigh fillets, finely sliced
270g packet dried noodles (any Asian variety)
1 tbsp fish sauce
Juice of 1 lime
3cm piece ginger, finely sliced
1 red chilli, deseeded and finely sliced
3 green shallots, finely sliced
225g can bamboo shoots, drained
½ bunch coriander, (root, stalks and leaves)
washed and finely chopped
handful of coriander leaves and Vietnamese mint leaves, to serve
what to do
1. Combine coconut milk, curry paste and 100ml water in a large saucepan.
Bring to the boil, then reduce the heat and simmer, uncovered, for 5 minutes. Add the chicken, simmer for a further 5 minutes.
2. Meanwhile, cook noodles in a separate pan of boiling water for 5 – 10 minutes, depending on variety and thickness. Once noodles are cooked, drain and refresh under cold running water to prevent them over-cooking.
3. Add all remaining ingredients (except the herb leaves) to the soup, and simmer for a further 5 minutes. Add the noodles, cook for a further 2 minutes to heat through.
Serve topped with fresh herb leaves.
V option: Substitute diced and steamed vegetables (such as pumpkin or sweet potato) for the chicken.
GF option: Use a rice noodle instead of wheat.
Recipe extract from Naked Food Cookbook by Jane Grover
Food photography Steve Brown