Rachel Khoo: O Broth, where art thou?

On days like these, when freezing rain is pounding down outside and a trip to the outdoor market is a write-off, there is one thing that soothes my soul. Soup. Perhaps there’s a hint of nostalgia in the comfort of this dish. True to his Malay Chinese heritage, my dad would regularly whip up a revitalising spicy broth in the depths of winter. He was a firm believer that spicy food is the solution to most problems, and feeling under the weather was no exception. With Dad in mind, I tend to whip up something fast and nourishing to ward off colds, and this chicken broth with lemongrass, chilli and ginger has all the makings of a cold-busting medicine without the nasty aftertaste or ill-effects of over-the-counter cures. It’s medicine at its tastiest.

Cold-busting chicken soup

Serves 2

3 stalks lemongrass (white parts)

3 cloves garlic, peeled

3cm piece of ginger, peeled

3 shallots, trimmed and peeled

1 or 2 red chillies, seeds removed

2 tbsp vegetable oil

2 free-range chicken thighs, bone in

850ml chicken stock

2 large carrots, peeled and cut into 1cm rounds

60g rice noodles

1 tbsp soy sauce

Small bunch of coriander, chopped

Blitz the lemongrass, garlic, ginger, shallots and chillies in a food processor until finely chopped, or chop by hand. Add the oil to a heavy-bottomed pan and fry for 3 minutes. Add the chicken thighs (and a little more oil if necessary) and fry for 2 minutes before adding the stock. Cook in the simmering stock for 15-20 minutes, adding the carrots after 5 minutes. Remove the thighs and carrots, leave to cool slightly and shred the meat. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside. Strain the broth through a sieve. Return to the pan and add the chicken, carrots and noodles, reheating if necessary. Add the soy sauce. Divide between two bowls and top with the coriander.