When I dream about going back to Iceland, I think about waterfalls, glaciers, volcanoes, and this delicious noodle soup from a little restaurant called Nudluskalin. Nudluskalin is in Reykjavik and they serve a noodle soup with a lot of Asian flavours. My favourite dish is called ‘Noodles for the Soul’. It’s a spicy, sour noodle soup loaded with cilantro. After I tasted it, I just had to replicate it once I got home. It’s not quite the same but it’ll have to do until I visit Iceland again.
The original is made with vegetable broth but they do have chicken in the soup so I just use a chicken base. So here it goes:
– 3 to 4 pieces boneless skinless chicken thighs (feel free to improvise if you have chicken bones from last night’s roast chicken)
– 2 to 3 sweet red pepper
– Portobello mushroom
– Dry chilli flakes
– 2 to 3 limes
– Maggi seasoning
– Fish sauce
– Wonton soup noodles
– Nappa cabbage (optional)
– Sunflower oil
1) Peel and cut the onion in half and boil with chicken thighs. I use a large size pot that can hold around 2 litres of water.
2) Smash and chop the ginger until you have about 3-4 tbsp of ginger. Add one tbsp of ginger to the boiling water, 4 splashes of Maggi seasoning and 4 splashes of fish sauce.
3) Smash and chop the garlic and heat in a small pan with 1 ½ tbsp of sunflower oil. Add 2 tsp of dry chili flakes and the remainder of ginger to the garlic. Heat slowly until the garlic starts to turn a little red from the oil released by the chili flakes.
4) While the water is boiling and the garlic and chili are slowly heating, chop up the red peppers and mushrooms into skinny slices and add to the boiling water.
5) Once the chicken is cooked, shred the meat with a fork and add it back into the boiling water. Then add the chili, ginger and garlic mixture to the water. Turn the heat up to boil the water.
6) Once the water is boiling, you can add the wonton noodles, pulling the noodles apart as you put them in the water. If you like Nappa cabbage, this is also a good time to chop them up, rinse them and add them to the pot. At this point also taste the broth, if you want a saltier broth add more Maggi Seasoning ad Fish Sauce to taste.
7) Let the pot continue to simmer while you slice the limes in half and chop up the cilantro.
8) Once you’re ready to serve, scoop the soup into bowls, squeeze in the lime juice and add the cilantro to finish. If you like really spicy food and you have a jar of chili oil, you can add it to taste.