Alright, it's time for winter to move along now. I'm tired of the snow, I'm tired of the cold. I need a second mortgage for my heating bill this year. Last year us New Englanders had a pretty rough winter and we all promised, rather comforted ourselves with the fact that we would be blessed with a warm, sunny spring and easy summer. Did that happen? No. We got a rainy cold spring and an even rainier (is this a word?) summer. So basically it feels as if we've been through one very lonnnnnnng double winter. I know the sales at our local tanning salons are up, way up. People are craving that heat and sun, myself included. My bones are just so cold this winter. Soups and tanning salons do help a lot to warm them up. So does a whirlpool tub, but I have to wait a while before I have the money to re-do my bathroom.
I stole this recipe from Kevin over at Closet Cooking. When I saw this I instantly knew it would warm up the bones. Plus this soup is filled with a a lot of healthy ingredients. Serve this baby hot and you will feel renewed! This is a terrific soup for cold ass freezing winter.
I made a few slight changes to the recipe.
thai chicken noodle soup
From closet cooking (makes 4-6 servings; served 3 in my house)
1/2 pound rice noodles
6 cups chicken stock (I used 5 cups)
1 pound chicken breast (cut into bit sized pieces)
1 carrot, sliced thinly on an angle (I used 2 carrots)
2 stalks lemongrass, peeled & chopped
2 kaffir lime leaves, thinly sliced (couldn’t find these)
2 birds eye chilies, sliced
2 cloves garlic, chopped
1 thumb sized piece galangal or ginger, grated
1/2 pound baby bok choy, separated
4 ounces shiitake mushrooms, de-stemmed & sliced (I used 6 oz. as I LOVE these)
1/4 cup coconut milk (I used 1 cup)
2 tablespoons fish sauce (I used 3 TB)
1 lime, juice & zest
pepper to taste (I added salt too)
1/4 cup cilantro, chopped
2 green onions, sliced
Bring a pot of water to a boil and remove from heat.
Add the noodles, cover and let sit until cooked al dente, about 5-8 minutes.
Drain and rinse in cold water.
Meanwhile, bring the chicken stock to a boil in a large pot.
Add the chicken, carrots, lemongrass, kaffir lime leaves, chillies, garlic, galangal and simmer until cooked, about 5-8 minutes.
Add the bok choy, and shiitake mushrooms and simmer until the bok choy just wilts, about 1-2 minutes.
Reduce the heat and mix in the coconut milk, fish sauce, lime juice & zest, salt and pepper.
Taste and adjust the seasoning as required.
Remove from heat and mix in the noodles, cilantro and green onions