Presenter and former Made In Chelsea star Jamie Laing meets Andi Oliver this week, and he’s talking about his mum’s Thai chicken noodle soup.
Jamie grew up with underwhelming boarding school food - piles of sausages and meat and two veg. But his mum’s passion for cooking meant that when he went back home his mealtimes were much more exciting.
Andi enlightens Jamie on the origins of his dish - actually a Ken Hom recipe for a Northern Thai dish called Khao Soi which originated from historic Chinese and Burmese migration into Thailand. They consider the varied global forms of chicken soup, why chicken thighs taste more of happiness than boneless skinless chicken breast and what the pungent savoury notes of fish sauce add to this soup.
And Kimberley Wilson looks into whether there’s any peer-reviewed scientific evidence for it being more than just comfort food. Can chicken soup cure the common cold?
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