I woke up today strangely, craving for a bowl of piping hot Vietnamese Pho in Pho Mot Do. Which requires me to put on my best behaviour, stepping out from my house and order a Grabcar. As soon as I finished drinking my Penang coffee and listening to Mabel ‘Thinking of You’ on repeat, I decided to be a recluse and cook myself a bowl of nourishing Pik Gai Toon (Thai braised chicken wing soup) with noodles instead.
Before I knew it, I found myself breathing in the steamy aromas and slurping on the hearty, earthy Thai braised chicken noodles soup I’ve made. I could have been sitting in Petchaburi Soi 5 in Bangkok. Insanely delicious, homey and reassuring.
If you are looking for a less threatening but still intensely flavourful Thai soup, this is your recipe!
6 pieces of chicken wings
Egg noodles, blanched according to the packet (I use carrot noodles here. Feel free to use quinoa/rice any type of noodles)
3 stalks of coriander (roots & stems)
6 cloves of garlic, peeled
4 cups of water
1 tablespoon of granulated sugar
1 tablespoon of oyster sauce
1 ½ tablespoon of fish sauce
1 ½ tablespoon of soy sauce
2 tablespoon of black soy sauce
Pound the coriander roots and garlic in a mortat. Set aside. Heat oil in a pot over a medium heat. Stir in the pounded ingredients, cook until fragrant. Add the chicken wings. Stir well to combine for 2 minutes. Season with sugar, salt, fish sauce, soy sauce, oyster sauce and dark soy sauce. Toss to coat for 2 minutes. Add water. Finally, cover and simmer in a low heat for 30 minutes. Put blanched noodles in a bowl. Once the soup is cooked, top chicken wings and pour soup on noodle. Sprinkle with chopped coriander leaves.
You can opt to serve with rice without the noodles.