I have been eyeing the cover of the January issue of Bon Appetit for a few weeks now, and when it showed up in my inbox as “recipe of the day” from Epicurious, I knew it was a sign that I had to take a crack at it! After glancing over the recipe, I decided to substitute the spiced ground pork with some Thai Curry Chicken Sausages from Falletti Foods that I had in my freezer (if you can’t find uncooked sausages like these, you can mix ground pork or chicken with the spices suggested in the original recipe). I went to my local farm stand to pick up the rest of the ingredients and discovered that they did not have any mustard greens but did have dandelion greens, which are pretty similar so I grabbed those.
Spicy Chicken and Dandelion Soup with Rice Noodles (serves 4)
- 1/2 lb Thai Curry Chicken Sausage, casings removed
- 1 tsp grated ginger
- salt and pepper
- 1 TB vegetable oil
- 4 cups low sodium chicken broth
- 2 bunches (about 4 cups) of dandelion greens, torn into smaller pieces
- 4 scallions, thinly sliced
- 1 tsp fish sauce
- 2 TB low sodium soy sauce
- 8 oz wide rice noodles
- 1/4 tsp sesame oil
In a large pot, heat vegetable oil over a medium flame. Add sausage, ginger, salt and pepper and sauté until meat is browned, about 8-10 minutes. Add chicken broth and bring to a boil, then reduce heat and simmer uncovered for 10 minutes to blend flavors.
Meanwhile, set a separate pot of water to boil. While waiting, soak rice noodles in warm water for about 10 minutes, flipping the noodles half way through so all parts are soaked (or just use a bigger bowl than I did!). Once the water is boiling, add rice noodles and lower the heat to medium-high, then cook for 8-10 minutes or until they are fully cooked. Drain and rinse with cold water, then toss with sesame oil to prevent from sticking together.
When the broth is ready, add dandelion, scallions, fish sauce and soy sauce and stir to combine. Keep heat on low, and cook for 6 minutes, or until greens are wilted. Laddle soup into deep bowls and top with a portion of rice noodles.
The flavors in this soup were delicious! The Thai Chicken Curry sausage worked perfectly as a substitute for the pork and spices, and the extra bit of ginger definitely went a long way. I loved the slight bitterness in the dandelion greens, and the noodles were the perfect addition to soak up the spices. I was a little hesitant to add so much soy sauce, but it was the perfect amount (and be sure to use low sodium broth and soy sauce, otherwise this dish would be way too salty).
This soup would pair very well with a German Riesling with mild sweetness, such as Kabinett or Spätlese. Alternatively, you could pair with a nice Viognier from Northern California or the Rhone region of France. The floral aromas and slightly sweet flavor in Riesling and Viognier will off-set the spices in the soup, providing a good balance to the meal. My favorite Viognier is from Freemark Abbey in St. Helena, and I plan to pair that wine with this recipe the next time I make it!