The Homeworker’s Cookbook 1: Spicy Chicken & Egg Soup
Wherever you are in the world and whatever you’re doing, if work at home it’s still very easy to stop eating properly. Where I live in London (between three major stations) I’m surrounded by takeout joints, 90% of which are either cheap, pretty good offerings of world cuisine, or total rubbish like McDonalds, so I switch between having, say, Thai or Vietnamese or cooking at home and eating a main meal alone in the middle of the day.
First rule is, always lay a place at a table – never eat at your desk or on your lap; knife, fork, spoon, chopsticks, mat, napkin, condiments, water, whatever. Second, cook something, no matter how minimal. Third, don’t make too much or too heavy a meal as you’ll stop thinking in the afternoon and start snoozing!
As someone in any creative industry your job involves quiet and continuous thinking, so I’m assembling a few recipes which are so easy they allow you to continue cogitating while you cook. Try this one, and if you like it I’ll post a few more. About portions – I have a decent-sized breakfast and my meals get progressively smaller through the day, but I don’t snack. These portions work for me but then I’m over six foot – you may wish to adjust according to your natural intake, weight, height etc. Here’s a winter dish I kind of evolved for a cold day. It’s essentially a simpler take on a Vietnamese dish.
A couple of chicken thighs
2 medium eggs
3 chopped spring onions
Enough noodles so that the ends cover a 10 pence piece (I prefer brown but it’s up to you)
2 medium spoons of red curry paste
1 chopped red chilli
1/2 a can of coconut milk
A handful of chopped coriander
1 chicken stock cube in 1/2 pint of water
3 or 4 stalks of broccoli
What to Do:
Cut the thighs in half longways.
Pour boiling water on the stock cube.
Fry the paste and chopped chilli for a minute in a deep pan.
Add the chicken and cook for 2 more minutes before pouring in the mixed stock and coconut milk.
Stir, cover and cook for 5 minutes on a low heat.
Add the broccoli, spring onions and noodles. Cook for another 5 minutes.
Add the coriander at the end.
In a separate small pan, make an omelette from the 2 eggs. Add milk and use an electric whisk. This whole process should take less than 3 minutes.
Pour the soup into a bowl and float the omelette in it.
(For a lighter meal, leave out the noodles.)
Prep time: 5 mins
Total cooking time: 10-15 mins max
It should look like this. Now eat and get back to work!