Thursday, June 30, 2011

Coconut Ginger Thai Noodle Soup

My stomach was not feeling well the other night from a gluten reaction and I wanted a soothing chicken soup with ginger to naturally calm the digestive system down. I came up with this recipe and it hit the spot. The coconut milk base keeps the recipe casein free and is so creamy and sweet. I hope you find this recipe helpful.

Here is how:
1.  In a large sauce pan combine:
- 1 can of light coconut milk
- 1/2 cup water
- Juice from 1/2 a lime
- 1/3 cup fish sauce
- 2 tsp. of minced lemongrass
- 1 Tbs, grated fresh ginger
- 2 Tbs. sugar
- 1 Tbs. minced kaffir lime leaves (optional)

2.  Bring to boil on high heat. Reduce heat to low; simmer 15 minutes.

3. Meanwhile cook 8 oz. of rice noodles according to the package directions; drain and set aside.

5. Stir 2 Tbs. red chili paste into the broth until well blended.

6. Add 3/4 pound of boneless, skinless chicken breast (cubed) and 1 1/2 cups chopped fresh mushrooms; simmer 10 minutes or until chicken is cooked through.

7. Add the rice noodles to the soup and garnish with chopped fresh cilantro.

Here is to comfort with style! xo

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