Happy New Year! I hope everyone had a relaxing and rejuvenating holiday. After returning from my vacation, I decided to start some new projects and devote some more time this year to blogging and developing my own personal work once again. Like redesigning this blog! boom boom chicka bow wow! I did a lot of thinking, and personally my views on food, blogging, and photography have changed a lot over this past year, and I’ll be taking small steps to change this blog a little at time so that it really feels more like a reflection of myself rather than another version of the same old New York City food blogger site you see all the time (these are my hopes at least!). Follow along and we’ll see where this all goes.
The holidays were wonderful and quick for me. Once I had returned home from my luxurious Atlanta vacation, where I quite literally laid on my parents’ couch all day and used up all of their kleenex (oh yes I went home only to get sick right away and lay in a whiskey/nyquil coma for most of Christmas — but my childhood dog, who lives with my parents loved it), I was welcomed back into New York by cold weather and lots of pent up mucus (tmi? probably). I constantly had a craving for warm chicken soup, but found that with all my sinus congestion given sickness and the lovely chill in the air, I was having issues tasting anything. The average New Yorker would have just called upon Seamless’ to find them a spicy thai soup or something that would really knock them out, but unfortunately I live in a part of the city where very few good and non expensive Asian delivery restaurants exist. So, I set out to my local grocery store with a mission to create a fiery chicken noodle soup… and that I created.
What I love about this soup is it’s really a hodgepodge of a lot of things put together. It’s got the classic combo of chicken and noodles, but the restorative flavors of turmeric and ginger with a special guest star, the habenero pepper. Trust me when I tell you, an exorcism has nothing on this soup. This thing will knock all the fever demons out of you!
SPICED UP AND KNOCKED OUT CHICKEN NOODLE SOUP
serves about 5-7 people
12 cups chicken stock
1 chicken (2.5-3 lbs.) rinsed, and patted dry
2 lemongrass stalks, white part only, thinly sliced
3 habanero peppers
2 tsp cumin seeds
1 tsp black peppercorns
3 red shallots, coarsely chopped
2 tbsp finely chopped ginger
2 tsp ground turmeric
8 oz shin ramen
Additionally: season with fish sauce and lime and serve with parsley
- Bring stock to a boil over high heat in a stock pot, add whole chicken and lemongrass, and bring back to a boil. Reduce heat to medium-low, simmer for 10 minutes, then turn down heat to low and cover with a lid and leave to continue cooking chicken in stock until juices run clear when pierced with a skewer (1½ hours). Remove chicken from stock. Once cool enough to handle, tear meat into bite-size pieces with a fork. Strain stock, return to saucepan with chicken meat, season to taste and set aside.
- Dry-roast whole spices in same pan until fragrant (about 20 seconds), finely grind in food processor, then add shallots, ginger, turmeric and a pinch of salt and blend. Set aside.
- In the pan that you roasted the spices in, sauté your habaneros. Make sure to be careful when you handle peppers. Pepper fingers is a slow slow death, but I highly recommend if you can’t afford gloves this winter just don’t touch your face or anyone else for that matter.
- Bring water to a boil. Add ramen and bring back to a boil. Let noodles cook for about 2-3 minutes, until al dente. Drain and let cool off to the side.
- Heat 1 tbsp olive oil in a frying pan over medium heat, add turmeric paste and stir continuously until fragrant (1-2 minutes). Add to chicken broth.
- Bring broth to a boil, season to taste with fish sauce and lime juice, then pour into bowls over ramen noodles. Top with habaneros and herbs. Squeeze a bit of lime juice to finish.