I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 10 October 2016

Goose Noodle Soup.


Aromatic Goose Noodle Soup.


An almost free meal made from the leftover goose carcass. There's plenty of meat left on the bones of roasted fowls and should never be thrown away. The goose was stuffed with Asian herbs and spices, which has given it intense perfumed aromas. This has added depth to the already beautifully flavoured stock. The stock for this broth is the ham poaching liquor, also spiced with Asian flavourings, nothing is going to waste. If you are a fan of Vietnamese phõ, you will love this version.


In a large stock pot, place

-the goose carcass (along with all the herbs and spices it has been cooked with),

-2 litres ham stock,

-1 litre water,

-2 carrots, cut into chunks,

-2 celery, cut into chunks,

-a small handful coriander.

Bring up to the boil, turn the heat down to low, simmer for around 1 hour.


Serve with your choice of noodles and vegetables.


Great accompaniments to any noodle soups include,

-crispy fried shallots,

-crispy fried garlic,

-chopped spring onions,

-chopped coriander,

-chilli flakes,

-vinegar,

-touch of sugar.

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