Comfort Food: Twisted Chicken Noodle Soup
I should probably call this Thai Chicken Noodle Soup or Not My Mother’s Chicken Noodle Soup, but both of those seemed like really long titles for a recipe this delicious. (Mom- If you are reading this, your Chicken Corn Soup is awesome and also great comfort food.)
This recipe originated from my husbands work. They have a healthy eating section to encourage positive life choices and this recipe sounded good to him, so he forwarded it to me. I took what I liked out of the recipe and molded it into something heartier that makes a good meal by itself or an excellent part of a soup and sandwich meal.
Ingredients:
1 large sweet potato
1 tablespoon of olive oil
2 tablespoons water
1 Onion diced
1 tablespoon dried ginger or 2 inches of fresh ginger rood thinly sliced
2 tablespoon curry powder or 1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups of vegetable broth
2 tablespoons lemon juice
1 teaspoon salt
1 tablespoon sesame oil
1/2 cup fresh chopped cilantro
1 cup edamame
3/4 cup riced cauliflower & sweet potato mix
2 cooked chicken breasts chunked in bite size pieces(I use rotisserie to save time)
1 small packet of Thai vermicelli rice noodles
Directions:
- Wrap sweet potato in cling form wrap and microwave for 7 minutes. This should cook the potato all the way through. Put the potato in the freezer to bring down temperature for handling later.
- In a pot for noodles, fill will water and put on the heat to boil noodles. A watched pot never boils, so move on to step 3 as the water heats.
- In a large soup pot, heat olive oil over medium heat. Add the onion and ginger; cook until onions are tender and translucent. This should take about 5 minutes. Add the curry and water and stir together with onion ginger mix for about a minute. Once everything is blended, add the unsweetened coconut milk and vegetable broth to make the soup broth. It should smell amazing. Bring soup broth to a boil and then let it simmer while you work on step 4.
- Take the potato out of the freezer. It should be cool to the touch but not frozen. Remove the skin from the potato and dice into small pieces and put in the broth. If the potato is not cool, it will mush when you attempt this step. IF the potato is still super warm, put it back in the freezer and work on other steps.
- Add the chunked cooked chicken into the broth along with the edamame and riced cauliflower/sweet potato mix. Stir the the pot every now and then to verify that it nothing has settled to the bottom of the pot.
- The water for the noodles should be boiling. Add noodles to the the pot and stir. You want to make sure that nothing sticks together. Rice noodles cook quickly. Once they are done cooking, you will want to rinse the noodles in cold water to stop the cooking process. Once the noodles are cooked and cool to the touch, refrain from eating them from the bowl and put them in the soup broth. IF the sweet potato is still in the freezer cooling down, take it out of the freezer and it should be fine to dice and put in the soup.
- Stir all the ingredients together and let simmer for at least five minutes. You want the potato to gain some of the curry flavor. IF the noodles seem to overwhelm the soup, it is okay to add half a cup of water.
- Add salt, lemon juice, cilantro and sesame oil to the soup. Stir to the tune of Ring Around the Rosie letting the ingredients incorporate in to the broth and then serve.
This is a hearty chicken noodle soup that is full of flavor and sneaks in a couple of vegetables while providing comfort that only a chicken soup can provide.
