Sunday, April 14, 2013

Homemade PHO aka Asian Chicken Noodle Soup 

serves 6
1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4 tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped
5 oz chinese noodles (about half a package)
sriracha sauce for serving (optional)
chopped cilantro for serving (optional)


Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.


45 minutes
Coconut Curry Noodles 

You will need---
1 Bell Pepper, cut into thin strips
A handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk
1 cup chicken broth
Rice noodles
soy sauce, to taste

(ALSO note* you can add chicken, shrimp more veggies like broccoli ect.... to this and also make this vegetarian buy using veggie broth )

Step One: Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer—nobody likes an overcooked noodle.

Step Two: Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.

Step Three: Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil. Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.

Step Four: Add the can of coconut milk and the peppers.

…okay, and maybe a bit more curry paste (to taste :D )
Step Five: Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you’re like me and have a Sodium-Wasting Superpower. hehehehe ;)