Fall seven times and stand up eight.
Hope your New Year is off to a great start. If you are like me, perhaps you too have ventured away from the path you set off on at the beginning of the New Year. Last night, after ten days of eating mindfully and healthfully, I succumbed to a ridiculous amount of chocolate. Head-achy and foggy brained, I am feeling very sheepish and disappointed in myself. I was doing so good! In the midst of my self-wallowing, a Japanese saying came back to me. The quote, given to me many years ago by a very dear friend, has saved me over and over from myself. Gently, it summons me to get back up, and realign myself with my intentions. No judgment.
A steaming bowl of Thai Chicken Noodle Soup – healthy, low fat, gluten free and full of amazing Thai flavors – is just what is need to get back on track. It’s like mom’s chicken noodle soup, with a twist. Chicken stock is infused with Thai ingredients like lemongrass and ginger to create a flavorful base for the soup. If you are unfamiliar with Thai ingredients, don’t fret, the crucial ones for this recipe are available at most grocery stores. But if you are feeling a little curious and adventurous, and would like to venture out to your local Asian market, this would be a great opportunity to explore all the wonderful things they have to offer. There are a couple ingredients in the recipe that are found mostly in Asian markets, which are optional in the recipe, but are a nice added touch if you are so inclined to go. It’s good to familiarize yourself with new ingredients, so when they do show up in recipes, you won’t be too scared off.
If you have the time to make this flavorful lemongrass broth, a day before serving, I highly recommend it. It really allows the flavors to meld. Make the broth at night, refrigerate, then finish the soup right before serving the next day. Of course, you can make it all once as well.
When making a trip to the Asian Market …go on day that you have time to meander down every isle and get familiar. Don’t let the smells bother you, just take in the whole experience. You will find that ingredients are usually less expensive than purchasing at the grocery store. Some Asians stores also have a bulk section, which is perfect for our catering business.
Here is a list of ingredients that I always take with me when I go to the Asian Market- that way I don’t forget, because it’s easy to get distracted.
Black sesame seeds- in a bag
Toasted Sesame seeds – in a bag
Frozen chopped lemongrass
Frozen Keffir Lime leaves ( or fresh)
Seasonal and unusual vegetables, fruit, chilies
Fresh rice noodles in the refrigerated section
Fresh Turmeric Root
Dried Chile Threads
Toasted Sesame oil
Dried whole red Chilies for wok stir fry
Korean Chili paste
Rice cooking wine
Spring roll wrappers
Fermented Black beans
Korean Chili Paste
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Thai Chicken Noodle Soup
Author: Sylvia Fountaine | Feasting at Home Blog
Recipe type: Soup
A flavorful Bowl of Thai chicken Noodle soup, scented with lemongrass and ginger.
- ½ Yellow or white Onion thinly Sliced
- ¼ C Ginger, peeled and rough chopped
- ¼ C lemongrass, rough chopped
- 3 Cloves garlic -sliced
- 1-2 T oil
- 12 C chicken Stock or broth
- 2 tsp Thai style fish sauce-
- 5-6 keffir lime leaves (
- - available at Asian markets)
- ¼ C sliced galanga (
- - available at Asian markets)
- 1 ½ lbs chicken breast or thigh sliced into uniform ½ inch thick, bite size pieces
- 4 oz slice mushrooms ( optional)
- 4-6 oz. vermicelli rice stick noodles, kelp noodles or angel hair pasta
- ½ C chopped cilantro
- 4 scallions chopped
- 1 fresh red chili pepper- medium hot
- 1 lime cut into wedges
- bean sprouts ( optional, but delish)
- hot chili sauce ( sriracha, sambal oelek or hot chili oil)
- *If you have time to make this flavorful broth ahead, like the night before or the morning before, and then refrigerate, letting all the flavors meld- this would be ideal. Then when ready to serve, Strain, heat broth and add the rest of the ingredients. But you can also just make all in one shot.
- In a large pot, heat oil, over med high heat. Add onion and sauté for 3-5 minutes, stirring, until golden and tender. Turn heat to Med. Add ginger, and saute a few more minutes. Add lemongrass and garlic and galanga ( optional). Keep stirring occasionally for about 5 minutes. Then add Chicken stock and fish sauce and lime leaves ( optional) . Bring to a boil, turn heat down so stock is simmering ( low boil) and let simmer on medium heat ( or medium low) uncovered for about 20-30 minutes. This simmering will allow the broth to reduce just a bit and become more concentrated and flavorful.
- Don't be temped to add chillies to the simmering stock, it will end up too spicy. If possible, refrigerate this overnight or for 8 hours before straining. If its not an option, just strain the stock, and continue with recipe.
- After refrigerating, or after the stock has simmered 30 minutes, strain the stock. Bring strained stock to a boil. Add chicken pieces, noodles and mushrooms ( optional), keeping stock at low boil, and stir occasionally until chicken is cooked through and noodles are cooked, about 7-8 minutes.
- Taste for salt. (After my stock reduced, I did not need to add salt, but all stocks are different. So please salt to taste.) When ready to serve, stir in ½ the scallions.
- Top steaming bowls of soup with cilantro, scallions, bean sprouts (optional, but give a great crunch) , a few red slice chilies and serve with lime wedge and little hot sriracha sauce, sambal oelek, or even hot chili oil.