Recipe

Thai-inspired Chicken Noodle Soup

A Healing Soup for Jen

All soups are meant to heal, but this one’s for my sister-in-law who has saved me one tiny bowl each time I’ve made big pots of it. I’d recieve a text from her while at work that’d say, “Sorry. Don’t hate me.” She had a sore throat all week long and this was the only thing that was soothing to her. How could I be mad? When I was not feeling myself for a good week, she was the one who made us dinner each night. I sent her a text giving her all my thanks and told her I’d get right back in the kitchen very soon.

Jen and I are spice maniacs. She introduced me to Valentina hot sauce and I now put that on (almost) everything. That is, when I’m not using sriracha, which this soup has plenty of. There’s heat, acidity from limes (which may be her favorite thing about this soup) and a silky broth of chicken stock and coconut milk which just happens to be the perfect recipe for curing any cold.

I first came across this recipe from Brooklyn Homemaker and made some changes according to Jen, and according to what I had around/in stores. String beans because her mother once made us Mole de Olla, a red soup that I fell head-over-heels in love with–it had ears of corn, whole string beans, and oxtail. It’s red heat had super powers. I have every intention of standing right by that woman’s side the next time she makes it so I can take some notes.

I’ve also added fresh turmeric for it’s golden color and also because it’s my favorite thing ever these days. Use powder if you have that instead.

Thai-inspired Chicken Noodle Soup

2 tbsp olive oil (or coconut oil)
2 meaty thighs or 3 small
1 small onion, cut in half then thinly sliced (optional)
3 carrots, thickly sliced
4 garlic cloves, minced
1 1/2 inch knob of ginger, minced
1/2 inch fresh turmeric (grated) or 1/4 tspn powder
1 cup string beans, cut into thirds
6 cups chicken stock
1 cup coconut milk
1 1/2 limes, juiced (or more! or less)
4 tspn sriracha (or more! or less)
6 oz angel hair (or rice noodle)
cilantro
scallions
salt n pepper to taste

I usually salt my chicken the night before but day of is fine as well.

Lightly brown the thighs about 3-4 minutes on both sides then set aside. Saute your garlic, ginger, and onion. A minute later, add your carrots, stirring everything together, then add your chicken once more. Pour your stock over everything and let it simmer for about 20 minutes. Remove thighs and wait about 5-8 minutes before dicing them. Once done, put the pieces back into the pot along with coconut milk, sriracha, lime juice. Taste often at this point til the flavors and heat are just right for you. Add your string beans and pasta about 12 minutes before you turn your pot off. (Or add your noodles separately.) When your soup is done, light it up with all the green you want.

When I FIRST tested out this soup, it was during a visit from Jess. She gave me a hand with it and I ended up throwing in a leftover baked potato from the night before. Play around with this recipe because even a leftover potato tastes amazing in it. Big thanks to Brooklyn Homemaker for the inspiration. His Loaded Mac-n-Cheese is also a favorite of Jens!

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