Posts Tagged ‘chicken stock’
Some days, you get back home exhausted. You’d love some comfort food, fragrant, gourmet but have not much energy to prepare anything. Owen Potts asked whether I was tempted to give their products a try around a tasty Vietnamese soup and it certainly was very tempted.
You probably have seen their range in your localsupermarket – lovely flavoured stock but also fabulous sauces like the cranberry one with a hint of honey… or the one inspired by Spanish tapas with red pepper and pimenton. So handy to have in your cupboards to sort out a last minute dinner ou just to make your life easy on a daily basis. Bonus points for the very easy opening too - no need to go hunting for a pair of scissors.Owen Potts actually is one of the most famous creators in that industry - many great brands have asked him to design chutneys, condimentts, etc for them.
And so, on the menu, a Vietnamese soup you are sure to love. Delicious, of course but even better, prepared in 10mn, cooked in 20mn.
So what do you need? Well, for 2 persons:
* 70g rice pasta
* 500ml Owen Potts chicken stock
* 200g diced breast chicken
* 2 star anise
* 1 cinnamon stick
* 2 bruised lemongrass sticks
* A 2cm piece of fresh ginger, sliced
* A teaspoon of fishsauce
* 150g beansprouts
* To decorate: some salad onion and a half chilli
The rest is easy as ABC.
* Heat the Owen Potts stock with an extra 300ml water, chicken, star anise, ginger and lemongrass. Let it simmer for 15mn or so.
* Scoop the star anise, ginger, lemongrass and cinnamon. Pour the fish sauce in.
* In a separate pan, fry the rice pasta for a couple minutes then add them to the soup.
* Aff the beansprouts and simmer a little longer.
* Serve and sprinkle with sping onions and chilli.
The spices and lemongrass bring a gorgeous fragrance to the whole kitchen - a real pleasure to prepare, instant change of atmosphere. You can make lots of variants of this too. Add some pak choi. Some single cream. A handful of sesame seeds. Use it as an exotic base for risottos.
Your turn! What would you do with the mustard and tarragon sauce in the same range?