I love this whole post because I also don’t love leftovers but I do like using something I cooked earlier in the week for some other kind of meal. Is there a brand of shrimp paste that you recommend?
Aw I'm so glad! I've never loved leftovers, which makes recipe testing hard for me because I can't possibility eat everything haha so I love to repurpose! For shrimp paste I love Dragonfly brand, it's bright orange and in soybean oil. It's brighter and fresher than the grey fermented shrimp paste. I have a photo of the jar in this post: https://eatchofood.substack.com/p/shrimp-butter-pasta?utm_source=publication-search
Oh man. You had me at poached chicken and this soup looks absolutely delicious. I think I need to make it tonight. My one question is about the noodles. I am a notorious failure with all rice noodles. I just can't seem to get them right?? Is there a reason you don't rehydrate them in the broth with the soup? I should probably just follow your recipe exactly and I'm sure they'll come out perfectly. Would love your thoughts in any case.
So these aren’t rice noodles! They are made from mung bean starch and if you boil them they turn into mush which is why they just need a soak in hot water. For these and rice noodles I prefer to cook them separately to not muck up the clarity or flavor of the soup with starches. Cooking rice noodles can be tough and it depends on the brand you’re using. Three sisters brand is one of the best. Sometimes I like to soak the noodles in tepid water for an hour before if I remember and then they boil is only a few minutes for the best texture. But if you ever find refrigerated rice noodles they are fresh or semi fresh/hydrated those are the absolute best! The semi hydrated ones only take 1 minute to cook!
Shacha aioli is everything I didn’t know I needed
It’s incredible! I hope you make it!
I love this whole post because I also don’t love leftovers but I do like using something I cooked earlier in the week for some other kind of meal. Is there a brand of shrimp paste that you recommend?
Aw I'm so glad! I've never loved leftovers, which makes recipe testing hard for me because I can't possibility eat everything haha so I love to repurpose! For shrimp paste I love Dragonfly brand, it's bright orange and in soybean oil. It's brighter and fresher than the grey fermented shrimp paste. I have a photo of the jar in this post: https://eatchofood.substack.com/p/shrimp-butter-pasta?utm_source=publication-search
Oh man. You had me at poached chicken and this soup looks absolutely delicious. I think I need to make it tonight. My one question is about the noodles. I am a notorious failure with all rice noodles. I just can't seem to get them right?? Is there a reason you don't rehydrate them in the broth with the soup? I should probably just follow your recipe exactly and I'm sure they'll come out perfectly. Would love your thoughts in any case.
So these aren’t rice noodles! They are made from mung bean starch and if you boil them they turn into mush which is why they just need a soak in hot water. For these and rice noodles I prefer to cook them separately to not muck up the clarity or flavor of the soup with starches. Cooking rice noodles can be tough and it depends on the brand you’re using. Three sisters brand is one of the best. Sometimes I like to soak the noodles in tepid water for an hour before if I remember and then they boil is only a few minutes for the best texture. But if you ever find refrigerated rice noodles they are fresh or semi fresh/hydrated those are the absolute best! The semi hydrated ones only take 1 minute to cook!
OH whoops. Okay. This is incredibly useful. Thanks so much for clarifying!! I am determined to get it right. <3
Love doing a chicken on a Sunday night & then eating it through the week. I normally roast but will poach next time so I get the yummy stock!!
It's the best! Nice to switch it up between roasted and poached chicken sometimes!