Thai Chilli Garlic Udon Soup

Place chicken parts in a pot with cold water.  We used an organic chicken wing and thigh. Bring to a boil then drain water, rinse thoroughly, add water back to the pan and bring your chicken to a boil again. Reduce heat and let simmer for 20-30 minutes.

Slice a bit of beef and chop a few fresh prawns as shown in photo -- we used our Kiwi stainless knife and tamarind cutting board.

 In a mortar and pestle, pound the prawns together with sliced green onion just enough to get them mixed but not too much as to create a paste.

Cook your udon noodles in water, drain and set aside.  Place about 3 cups of chicken stock in a pan, add cooked udon noodles, sliced beef and pulverized prawns.  Stir in a teaspoon of ground chilli with fried garlic.  Season with fresh cilantro and a small amount of crushed black pepper. 

Enjoy!