The Homeworker’s Cookbook 1: Spicy Chicken & Egg Soup

London

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.

You’ll need:

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!

IMG_5951

9 comments on “The Homeworker’s Cookbook 1: Spicy Chicken & Egg Soup”

  1. chris hughes says:

    Looks delicious – looking forward to the next one! I take it, though, this is not from the Arthur Bryant cookery book:)?

  2. Jo W says:

    Oh no,Chris! You’re turning into a right Nigella! 🙁

  3. Matt says:

    All sound great, now just remove all those spices and I be right with you…..I would do this dish without the curry and chilli, just add in some Marmite as a substitute… BLISS.

  4. admin says:

    MARMITE?! Paysanne!

  5. Vivienne says:

    That meal would last me a week.

  6. snowy says:

    I’ve always been vaguely tempted by the idea of egg flowers, beaten egg poured onto the broth in overlapping loops. But I know I wouldn’t get nice flowers, but most likely some sort of wierd eggy octopuses.

    [Marmite. diluted and mixed with soy makes an adequate Oyster sauce substitute, if you have suddenly run out and all the shops are shut. [It happens.]

    I’ve made a similar-ish dish but with strips of beef, onions, bean sprouts, carrot and/or broccoli, beef stock, oyster sauce and light soy sauce.

    Stir fry, meat and veg. Add liquids bring to a simmer and drop in two nests of noodles. Dried noodles prefered, they absorb the stock and sauces as they cook.]

  7. Helen Martin says:

    I went away and made a pot of leek and potato soup. I don’t go for fancy names much. It was good but I could have added more garlic.

  8. John Howard says:

    Forget the Marmite and other nonsense. As for Nigella, I find the image of Admin pouting over a steaming pot whilst glancing at the camera needs to be behind a veil and not for general consumption…. Thanks for the recipe though, it looks and sounds great and will definitely be in my scrapbook of random recipes. A great addition to the blog.

  9. John Howard says:

    Sorry, “think” rather than “find”

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