Takes about 30mins
- Vermicelli rice noodles
- 4 chicken thighs with the bone
- 10 ripe red whole tomatoes
- 5 cloves of garlic (3 cloves minced)
- 2 teaspoon minced ginger
- 1 inch nugget of ginger
- 1 onion minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 3 tablespoon vegetable oil
- 1 teaspoon sugar
- Spring onion greens thinly sliced
- 8 tablespoons of crushed peanuts
First fill a cooking pot with about 2 litres of water, add the chicken thighs, 2 whole cloves of garlic, nugget of ginger and boil.
Then add the whole tomatoes to separate pot, cover with water and simmer for about 10 mins or until the skins become loose and easy to peel (this is the secret to a sweet and rich tomato sauce without relying on lots of sugar). Carefully remove tomatoes from water and set aside to cool.
Once the chicken loosens from the bone, lift them from the water and put aside to cool (keep the water-we'll use this for soup). Pull the meat from the bones and dice meat roughly. Now put the bones back into the water along with the nugget of ginger, 2 cloves garlic, and continue to boil (add more water if necessary), salt and pepper to taste – here is your soup.
For the tomato sauce:
Pull of the skins and crush tomatoes with a fork in a bowl.
Heat pan, add all the oils and gently fry minced garlic, onion, and ginger with fish and soy sauce. Add the tomatoes, sugar and simmer until the tomato sauce is rich and thick (add a little water to help it stew but not too watery).
Add rice noodles to boiling water until limp then divide between bowls. Spoon tomato sauce on top, followed by the chicken then garnish with spring onion greens and crushed peanuts.
Strain the soup and serve as a side dish. Pickled mustard greens or kimchi and dried chilli make a perfect accompaniment.