Spicy Asian Noodle Lung Soup Recipe | Food

Hugh Fearnley-Whittingstall recipes Spicy Asian noodle lung soup recipe

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Hugh Fearnley-Whittingstall

Date Published:: 28/05/2008

Never one to let meat go to waste, Hugh transforms leftover lamb's lungs into a spicy Asian soup recipe in River Cottage Spring

Ingredients

The lung from one fresh lamb pluck, about 150g
A good thumb-sized piece of fresh ginger, peeled and cut into 2mm slices
4 pieces fresh lemongrass cut into 2-3 cm lengths, (optional)
1 clove of garlic, finely chopped
2-3 tbsp fish sauce (nam pla)
2-4 leaves fresh or dried kaffir lime leaves
2 tbsp fresh coriander leaves, chopped (reserve the stalks)
1 small fresh chilli finely chopped
300ml water or chicken stock
2-3 tbsp lime or lemon juice
1 spring onion, thinly sliced
100g thin noodles

Method: How to make spicy Asian noodle lung soup

1.Detach the lungs from the pluck. Trim and cube the lung in to 2- 3cm square pieces removing any sinew or ventricles as you go. Take 100g of the lung and rinse it well. Place in a saucepan covered with some stock vegetables- see the recipe for devilled crab for more details. Place a plate on top of the pan to weigh the lung down. Bring to the simmer and cook for about 1-1.5 hours, or until the lung is tender. Set aside to cool. Discard the cooking liquor.

2.Put the ginger, lemongrass, garlic, kaffir lime leaves, coriander stalks, chili and water or stock into a saucepan. Bring to the boil on medium heat for 5 - 8 minutes then strain the liquid into a clean pan.

3.Cut the lung into 1cm square chunks, checking once again for sinew, then add it to the soup along with the noodles. Continue to cook on a medium heat, covered, for about 2-3 minutes.

4.Remove from the heat and add lime juice, coriander leaves and spring onion. Season, stir well and serve.

© River Cottage

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