April 08, 2013

thai chicken noodle soup

Remember when I used to post recipes?
Like, all the time?

Lately, it is not for lack of recipes that I don't post them. I am constantly scribbling notes and amounts of ingredients on scraps of paper in my kitchen, only to crumple them up and throw them away later. I just never seem to have time to take pictures (huge pet-peeve: recipes with no pictures).

The few moments before a meal are always the craziest at our house. I am scrambling to plate everyone's meals, find a sippy cup, lovingly call to yell at Lane to come to the table, cut up one of the meals into bite-size pieces, keep from tripping over James, and calm the baby who always seems to be ready to eat right when we are. Needless to say, not the best time for a photo shoot.
Friday night, however, I made this soup.

It was so good that it had to be documented and shared with you. (Also, the kids overlapped their naps for about forty minutes, and instead of scrubbing toilets and folding laundry like I should have been doing, I photographed lemongrass stalks. And made granola, so that's productive, right?) This soup is the perfect alternative to plain old chicken noodle, and it will clear your sinuses if you use enough curry paste. It almost makes me excited to still have soup weather. Almost.

Recipe Note: Do yourself a favor and order some Mae Ploy curry paste from Thailand. It won't disappoint.

Thai Chicken Noodle Soup
1 or 2 chicken breasts
2 tsp sesame oil
2 stalks lemongrass
2 large cloves garlic
32 oz chicken broth
4 cups water
1/2 cup coconut milk (go full-fat)
large handful of lime leaves
2 tsp green curry paste (I would use more, but we have an eater who doesn't "yike ficy"- like spicy)
1 very large bundle of bok choy, chopped
4 to 8 oz (depending on how much you like noodles) thin udon noodles
lime wedges (for serving)
torn basil leaves (for topping)

Heat a large stock pot to medium heat. add chicken breast and drizzle sesame oil over it.
Remove husk from lemongrass stalks. Cut the inner, bottom part (about the bottom third of the stalk) into fourths lengthwise and throw into the pot with the chicken. Cut garlic lengthwise and crush with flat side of your knife. Throw into the pot as well.
When chicken, lemongrass pieces, and garlic are all beginning to brown, add broth, water, coconut milk and lime leaves. Whisk in curry paste. Bring to a boil. Reduce heat, cover, and let simmer 30 minutes or until chicken is done all the way through (165 degrees). Shred chicken.
Return to a boil. Add bok choy and noodles. Cook about 6 minutes, or until noodles are done and bok choy is tender, but not mushy. Discard lemon grass pieces and as many lime leaves as you can.
Top with basil and serve with lime wedges. Enjoy.

Coming up: kid yoga, "fashion" questions, and more house tour (hopefully)

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