Coconut soup with homemade noodles

The first time I made this soup was with an old country rooster, after asking my family how it’s done in our way. I remembered that for the noodles, it’s best to knead just enough to get an elastic dough, without overdoing it. When I want something truly filling and simple, I cook it again without much thought. Quick info Total time: about 2 hours Preparation time: 30-40 minutes (depends on how quickly you make the noodles) Cooking time: 1 hour + 20 minutes with the noodles Servings: 6-8 Difficulty: medium Recipe suitable for a weekend lunch when you have the patience to let the meat simmer. Ingredients For the noodles: - 2 eggs - 1 tablespoon oil - flour as needed (about 3-4 tablespoons, depending on the eggs) - a pinch of salt For the soup: - parts from a rooster: wings, claws, back, tail, gizzard, neck, and head - 1 parsnip - 1 carrot - 2 onions - 1 bell pepper - 2-3 potatoes - 2 tablespoons coarse salt - 2 tablespoons tomato paste - greens (parsley or dill, depending on your preference) Optional: 3 finely chopped garlic cloves for those who want more flavor. Preparation method 1. Start with the meat. Wash the pieces of rooster well. Put them to boil in a large pot with cold water and a tablespoon of salt. Let it reach a boil, then skim off the foam. After the first boil, discard the water, rinse the meat under cold running water, then put it back in the pot with clean water. This time, do not add salt; just let it simmer for about an hour over medium to low heat. 2. While the meat is boiling, prepare the noodles. Crack the two eggs into a bowl, add a pinch of salt and the tablespoon of oil. Beat them with a fork until well combined. Gradually incorporate the flour, a little at a time, still using the fork, until a dough starts to form. When the dough is combined, transfer it to a floured surface and knead just until it becomes slightly elastic, for 1-2 minutes. Divide the dough in two. 3. Take the first piece of dough and roll it out as thin as you can, using a rolling pin or a bottle. Sprinkle plenty of flour over the sheet, roll it loosely, and cut it lengthwise in half. With a thin knife, cut as finely as possible to make thin noodles. Gently unfold the noodles and let them breathe on the counter. Repeat with the second piece of dough. 4. Clean the vegetables. Cut the parsnip, carrot, bell pepper, and the two onions into cubes. Cut the potatoes lengthwise into quarters or sixths. 5. After the meat has boiled for almost an hour, add the vegetables to the pot over the meat. Let it come to a boil again. 6. Meanwhile, sift the noodles through a sieve to remove excess flour. It’s important not to cloud the soup. 7. When the soup is boiling, gently add the noodles around the edge of the pot. Stir gently with a spoon to prevent them from sticking. Let it simmer over low to medium heat for another 20 minutes. 8. After 20 minutes, add salt to taste (usually another tablespoon), two tablespoons of tomato paste, and the chopped greens. If desired, add the chopped garlic at the very end. Why I make this recipe often This soup is hearty and works when you want something with meat but also something light. Homemade noodles make a difference; they don’t have that store-bought texture. It’s not complicated if you divide the tasks: while the meat is boiling, you have time for the rest. It yields a lot and can be easily reheated, making it practical for several days. Tips and variations Tips If you use another meat (young chicken or turkey), the cooking time is shorter. If the noodles seem too thick after cutting, roll them a bit more on the countertop with your palm to thin them out. Add garlic only at the end; otherwise, the flavor disappears during cooking. Substitutions You can also use chicken, not just rooster, but the soup won’t have the same pronounced taste. Tomato paste can be replaced with tomato juice if you want something a bit tangy. Variations You can add more vegetables, such as zucchini or celery, if you have them at home. The greens can be parsley, dill, or a mix, depending on your preference. Serving ideas The soup is served hot, with the noodles and vegetables in the bowl, plus fresh greens on top. For those who want, it can also be served with a sliced hot pepper. Frequently asked questions 1. Can I use store-bought noodles? Yes, but the texture and flavor are not as pleasant as homemade ones. However, you save a lot of time if you’re in a hurry. 2. Can the soup be made without tomato paste? Yes, the soup will be lighter in color, with a milder taste. You can compensate with more vegetables or a bit of tomato juice. 3. How thin should the noodle sheet be? Ideally, it should be as thin as possible, almost like a sheet of paper, so the noodles cook quickly and don’t turn out floury. 4. Is it mandatory to discard the first water from the meat? It’s not mandatory, but it helps with the clarity of the soup and the taste. If you want to skip this step, just skim well. 5. Can I freeze the soup? I do not recommend it; homemade noodles change texture after freezing. It’s better to keep it in the fridge for 2-3 days. Nutritional values Approximately, for one serving: 250-300 kcal, with about 20g of protein (from meat and eggs), 20g of carbohydrates (from noodles and vegetables), 10-12g of fat (from meat, egg, oil). Values vary depending on how much meat you use and the portion size. Storage and reheating The soup can be stored in the fridge, in a covered container, for up to 3 days. Reheat directly over low heat so the noodles don’t break. I do not recommend freezing, as the noodles become soft and crumbly. If you want to keep it longer, you can freeze the broth without the noodles and boil them separately when serving.

Preparation

The meat is washed very well and boiled with a tablespoon of salt. When it starts to boil, it is skimmed, and the water is discarded. The meat is washed again, and the previous steps are repeated, this time without discarding the water and without the tablespoon of salt, letting it boil for about an hour. Meanwhile, the noodles are prepared and the vegetables are cleaned. To prepare the noodles, we need a bowl in which we break the two eggs, add the salt and a tablespoon of oil, and beat them well. Then, flour is added gradually, and mixed gently with the fork used earlier until the mixture reaches the consistency of dough. The dough is turned out onto a floured surface and kneaded for 1 minute. The dough should have a slightly elastic consistency. It is divided into two pieces: one is set aside, and the other is rolled out as thin as possible with a rolling pin or a bottle. It is generously dusted with flour, rolled up, and cut in half. Using a thin knife, the dough is cut as finely as possible, thus obtaining the noodles. This operation is repeated with the remaining dough. The noodles are set aside while we take care of the vegetables. The vegetables are washed and cleaned; the parsnip, carrot, bell pepper, and onion are diced. The potatoes are cut lengthwise into four or six pieces. We add the vegetables over the meat that is boiling, and while they come to a boil, we return to the noodles. Using a sieve or a larger strainer, we sift the noodles to remove excess flour. When the broth is boiling, the noodles are added gently along the edge. From this moment, the soup is left on low to medium heat for 20 minutes. After the 20 minutes have passed, the tablespoon of salt, two tablespoons of tomato paste, and herbs are added. Turn off the heat and, as mom would say, let's eat! Enjoy your meal! The cooking time for the meat varies depending on the type of meat used. After adding the noodles, stir gently with a spoon in the soup to prevent sticking and for better cooking. Along with the herbs, three finely chopped garlic cloves can also be added for a special aroma!

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