Thai Curry Noodle Soup

Growing up, my parents always cooked the standard meals.  We'd rotate between steak, chicken, and pork, with pasta and fish thrown in.  I think most of it is because I was the pickiest eater when I was little.  For a while, I went through this stage where I would only eat tan foods.  And then my parents had to put up with me being vegetarian for about 3 years.  Needless to say, I was (and still kind of am) a high maintenance eater.

When I did finally begin to branch out in college and start to eat more diverse foods, I forayed into the world of Asian cuisine.  It started with sushi, and then different types of noodle dishes (my favorite tan food), and now I'll eat bibimbap and curries.  I've attempted to recreate some of these dinners at home, but one of my most recent favorites was this Thai curry noodle soup.  It wasn't based off of something I had eaten in a restaurant, but more or less something that I saw on Pinterest.  This soup combines a lot of my new favorite flavors and can be adapted to fit many different types of pallets.

You need to start with a curry base, which you can buy in mild, medium, or hot.  Then you pick your veggies and protein (we went with red peppers, green onion, and tilapia).  Finally, you decide whether or not coconut milk is too sweet for you (we left it out) and pick out your favorite type of noodle.  Allow to simmer and reduce for about 15 minutes and you have an easy out-of-the-box weeknight dinner.  Even though it is a soup, the meat, vegetables, and noodles make it very filling.  This soup was really enjoyable and made enough for 4 plus some leftovers!

Thai Curry Noodle Soup

Serves: 4

Prep Time: 10 min

Cook time: 20 min

Ingredients

-     2 tbsp vegetable, peanut, or olive oil

-     2 - 3 fillets tilapia

-     ½ tsp sesame oil (optional)

-     1 ½ c Yellow Curry Simmer Sauce (mild)

-     1 ½ c water or coconut milk

-     1 red pepper, sliced

-     2 green onions, chopped

-     1 head broccoli, diced

-     6 – 8 basil leaves

-     1 (3/4 lb) package Lo Mein noodles

Directions

Heat a medium-sized frying pan over medium-low heat and add the oil.  When hot, add the tilapia and fry until both sides are just golden brown.  Set aside.

In a medium saucepan, combine the sesame oil, curry simmer sauce, and water or coconut milk and bring to a low boil.  Add the vegetables and let simmer for about 10 minutes, stirring occasionally.  Then, add the Lo Mein noodles, stirring constantly so they break apart.  Add in the tilapia and allow to simmer for about 5 more minutes.  Serve immediately.

Adapted from: Zen Family Habits

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Posted by Ali B at 11:58 AM

Chicken and Gnocchi Soup

I'm a little bit of an Italian restaurant snob.  Whenever we're choosing a place to go out to dinner, I usually steer away from Italian restaurants because, "I can boil pasta at home."  Now, I know that is incredibly naive and stubborn of me, but if I'm going to spend money on going out to eat, I want to get something like Korean BBQ or all you can eat sushi.  I do have to say that I once had a lovely meal at an Italian restaurant in the city, and if I do happen to come across an Italian restaurant that boasts homemade pasta I will choose to go there.  Most of the time, I'll spend my money elsewhere.

Unless, the Italian restaurant is Olive Garden  (I know, it's not a real Italian restaurant.  Bear with me here...).

My mom and I like to have "Mommy and me lunches" at Olive Garden.  Unlimited soup, salad, and breadsticks?  There's nothing better in my book.  During the week I had off from school I was hoping to find an open Olive Garden so my mom and I could get our favorite lunch, until I came across this recipe on (where else) Pinterest.  Why go out when I can make something almost as delicious at home?

The soup is really easy to make and comes together relatively quickly.  You just need to remember to stir it often so you don't get that nasty skin on the top, and keep the heat on medium-low so that you do not scald the 1/2 and 1/2.  Yes, this soup is made with a quart of 1/2 and 1/2.  Be sure to share it with family members and friends so you don't end up eating that quart on your own.  Balance it with a salad made with this dressing and some bread for the whole Olive Garden experience, without having to leave the comfort of your home.

Chicken and Gnocchi Soup

Serves 6

Prep time: 5 min

Cook time: 20 min

Ingredients

-     4 tbsp butter

-     4 tbsp olive oil

-     ½ onion, diced

-     2 – 3 cloves garlic, minced

-     ¼ c flour

-     1 qt half and half

-     1 (18 oz) package gnocchi

-     1 c cooked chicken breast, cubed

-     1 2/3 c chicken broth

-     1 c fresh spinach, coarsely chopped

-     ½ tsp dried thyme

-     Salt and pepper, to taste

Directions

Heat the butter and olive oil in a medium sized pot over medium heat.  When the butter is melted, add the onion and cook until translucent, about 5 minutes.  Add the garlic and cook for an additional 2 minutes.  Add the flour and combine completely to form a roux.  Then, add the half and half and bring the pot down to medium – low heat, stirring constantly

Cook the gnocchi according to the directions on the package.  Drain and set aside.

Once the soup begins to thicken (after about 10 minutes), add the chicken, chicken broth, spinach, seasonings, and cooked gnocchi.  Simmer for an additional 10 minutes, stirring often.  Serve immediately.

When reheating this soup for another day (because this recipe makes a lot of soup), you might want to thin it with some more chicken broth.  The soup will thicken overnight.

Adapted from: Pass the Sushi

3 comment(s)

Posted by Ali B at 4:52 PM

Chicken Dumpling Soup

I think I've said this before but I am the worst at making lunch.  Lunch is my least favorite meal and honestly (if I can pull it off) it is mostly replaced by brunch.  Now that I'm working in a school, lunch is unavoidable, and I need to find more things to bring to school for lunch besides a bologna sandwich.  Currently, my rotation consists of different soups, yogurt with fruit and granola, and bologna sandwiches.  Sometimes, if we have something particularly delicious for dinner I'll bring in left overs (like a taco salad - yum!).  Any suggestions would be greatly appreciated though.

One soup that my mom loves to make at home is this chicken dumpling soup.  It's incredibly easy to make since you only need three ingredients and it's absolutely delicious.  You take 1 can of chicken broth and pour it in a pot with these chicken pot stickers.  Any chicken pot sticker will do but these ones from Trader Joe's are delicious.  Then you cut up some green onion and let it simmer for about 15 - 20 minutes and you're done!  This soup is filling and a nice treat on the weekends or reheated at work.  I'll definitely be working this soup into my rotation :)




Chicken Dumpling Soup
Serves 2
Prep time: 5 min        
Cook time: 15 - 20 min

Ingredients
- 2 c chicken broth
- 10 - 12 chicken dumplings or pot stickers
- 1 stalk green onion

Directions

Combine all ingredients in a large saucepan over medium heat.  Let simmer for 15 - 20 min, or until the dumplings are tender.  Remove from heat and serve immediately.

5 comment(s)

Posted by Ali B at 2:48 PM