Wednesday, August 24, 2011

Thai-Style Chicken Noodle Soup

So I finally have a moment to upload a recipe! I'm moving back to school tomorrow so I'm a bit disheveled and upset at having to move away from Ethan and out of the big city, but it's time to graduate! Anyhow, I'm quite proud of this recipe because it was spur-of-the-moment and COMPLETELY from memory. I like referencing other recipes for specific portion sizes and what not, but I just put a bunch of ingredients together based on what I know about Thai food and scribbled down how much of each I used. I've had to write down specifics for all these recipes and I HATE IT. For the last couple weeks I've been making dinner, eyeballing everything, and not writing anything down; this is completely normal, but now I don't have the recipes to share. Alas. Recording all these measurements is tiring! Lazy cook.

I thoroughly enjoy Thai food. Japanese, Chinese, Thai and Italian are some of my favorites. I frequently make Chinese dishes, and I can make a damn nice Pad Thai when I have the money. I've been laying off the Italian lately because of money and too many carbohydrates. And when I move, I'm planning on putting more Japanese food into my diet. The best news about this recipe I invented is that it's not expensive nor difficult to make. Plus, you could make a lot of it and keep it in the fridge for up to two weeks. Yummy lunches and dinners when you're lazy. Who doesn't like a good bowl of chicken noodle soup, anyway?? ;)

As you know, I LOVE spicy food, so I left all the seeds in the two jalapeños. Feel free to take them out for a milder dish. I look so silly cutting hot peppers--lately, not covering my hands = insane burning for hours. I don't know why it started happening this summer but I DO NOT LIKE IT.
Ouch! - Photo Copyright 2011 Katie Peters
Additionally, I didn't have any fish sauce in the pantry, so I made do with oyster sauce. The next time I make this recipe, I think I'm going to lessen or completely omit the oyster sauce, add fish sauce, and add more lime juice (I ran out!). I want to see if it helps the flavor, or at least makes it closer to Thai-style soup. This recipe was delicious, I'm not gonna lie, but it can always get better!

I'm tired and distracted, so I'm going to stop ranting and shut up already!

Photo Copyright 2011 Katie Peters

Thai-Style Chicken Noodle Soup

-10 c. water
-2 chicken-flavored bouillon cubes (low-sodium preferred if you can)
-large handful fresh string beans, ends removed
-1/2 medium yellow onion, sliced thin
-1 stalk celery, thinly sliced/julienned
-1 large chicken breast, pounded out and sliced very thin
-2 jalapeño peppers, sliced
-3/4 c. roughly chopped fresh basil
-1 8oz. can sliced water chestnuts, drained
-1 tbsp. each: garlic powder, onion powder, black pepper
-1/4 c. oyster sauce
-generous squeeze lime juice
-4 to 5 oz. flat rice noodles, soaked in water for 10-15 minutes (not necessary, but I find that it aids in faster cooking)

1. Boil water with bouillon cubes to create a basic broth. When water is bubbling, add string beans, onion, and celery. Reduce heat a little and let simmer for ten minutes.
Photo Copyright 2011 Katie Peters
2. While soup is cooking, pound out the chicken until it is nearly flat, then slice into thin pieces. Turn heat back up and bring the pot to a boil again. Add the chicken and jalapeños to the broth and stir. Chicken should cook almost immediately.
Soup's on! - Photo Copyright 2011 Katie Peters
3. Add remaining ingredients and stir. Keep hot and let noodles finish cooking.

Photo Copyright 2011 Katie Peters
 Happy Eating!

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