Sunday, August 12, 2012

Fighting the Urge to Eat Out (Thai Chicken Noodle Soup)

It's that typical weeknight drill (or even weekend, in my case)... just got off work and so tired... excited baby waiting at home to play and snuggle... laundry to fold, errands to run, pictures to post... bottles to make, Olympic games to watch.  These are the times when the take-out cravings hit me hardest.  Sometimes I think it's out of shear habit, other times for the obvious convenience factor.  But somehow it always finds me!  Do I always find a way to fight it?  Of course not.  Everyone needs queso and a margarita sometimes. 

But on my stronger will power days, I've been trying to "make my own take out" to satisfy these cravings.  Rachel Ray has a whole series of MYOTO (make your own take out) recipes from which this one originated, but has since been "Eddie-fied" to suit our own tastes.  We've made it several different ways, but this one seems to be our favorite version.  It is low in calories, high in flavors, and does wonders for satisfying those pesky Thai food cravings! Here's how Mama makes it:

Thai Chicken Noodle Soup

-2 T. olive oil
-1 medium onion, 1/2 chopped, 1/2 thinly sliced
-3 garlic cloves (or a good spoonful of pre-minced garlic)
-2 poblano peppers, seeded and thinly sliced
-1 c. shredded carrots
-1 c. thinly sliced mushrooms
-8 c. chicken stock
-1/2 t. cayenne pepper
-1 lb. cooked chicken, shredded or diced (usually boiled chicken breasts, this can be done ahead and frozen!)
-1/3 pkg Manischewitz egg noodles, fine (no these are not Thai noodles.  RR uses bean thread noodles, I've also used rice noodles, rice, and broken up spaghetti, but these funny little Kosher egg noodles are our favorite.  They come in a 12 oz. package and can be found in the Kosher section at the grocery store.)
-1 t. salt
-1/4 t. black pepper
-1/2 bunch fresh cilantro leaves, chopped
-15 fresh basil leaves, chopped
-juice of 1 lime
-1 bunch green onions, sliced

missed a few in the first pic... oops!


1.  Heat large soup pot over high heat, add 2 T. olive oil.  Once the oil ripples, add the onion, garlic, and peppers.  On a side note, here's a great way to chop or slice onions:

 cut onion in half
 slice onions
 chop onion
I like to slice half and chop half for this soup
 slice peppers
 cut in half

2.  Cook until onion is translucent, about 2 minutes.  Add carrots, mushrooms, chicken stock, and cayenne pepper. 

3.  Cover with a lid and bring up to a simmer.  Then add chicken, simmer 5 minutes.

roughly chopped chicken

4.  Add noodles, return to boil, then reduce heat and simmer 5 minutes more.  Add salt and pepper to taste.  Remove soup from heat and add cilantro, basil, and lime juice.  Sprinkle with chopped green onion.  Serve immediately.

**This soup has a little spice to it.  To make a milder version, omit cayenne pepper and only use one poblano pepper (or substitute milder green bell peppers).  On the other hand, if you like it spicy, add some Thai chilies and Sriracha hot sauce for a little extra kick!

No comments:

Post a Comment