They say January is National Soup Month. Makes sense to me. January is cold. January is worn out from the holidays. January needs warmth and comfort... soup is just that... a big bear hug for your tummy.
Some of my favorite soups take hours to make properly. This flavorful Thai soup cooks rather quickly, and still offers that warm snuggly feeling. Because tummy cuddles shouldn't be reserved for weekends.... Cuddles EVERYDAY (that was my rap name back in the day)!
Thai Coconut Noodle Soup-1 Tablespoon oil-5 cloves garlic, minced-thumb-sized piece of ginger, grated-2 Tablespoons minced Lemongrass (or 3 if from a tube)-2 small green chiles, chopped fine-1 teaspoon coriander-1/2 teaspoon white pepper-2 teaspoons fish sauce-1 chicken breast, sliced thin-3 cups chicken stock-1 can "lite" coconut milk-1 small can bamboo shoots, cut into matchsticks-8 medium shrimp-8 oz. flat rice noodles-20ish fresh basil leaves, julienned-lime wedges for garnishCook the garlic, ginger, chiles, lemongrass, coriander and white pepper in the oil until very fragrant (about 2-3 minutes). Add in the chicken slices and fish sauce and cook until the chicken JUST loses it's pink. Stir in the chicken stock and the coconut milk and let cook on medium heat for about 10 minutes (should be at a light simmer, not a boil). Taste soup for seasoning. Add the shrimp and noodles and remove from heat. Once the shrimp is opaque and the noodles are soft, stir in the basil and serve immediately.
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