After too much take out and cheap restaurants, it has felt so good to cook again! We have been in our new home about 6 weeks; it was time to let this kitchen know what I like to do...cook! I have a couple new recipes to post, so let's see if I can get them up over the next couple days!
The first is from this weekend. We had friends over who don't mind when I experiment on them. My first Thai dishes...YUM! All four of us pretty much licked our plates and bowls clean! This soup is such a great, light, refreshing flavor! And, it was easy and quick! A must to fix again and to highly recommend to you!
- 2 tbsp vegetable oil
- 1 medium yellow onion, quartered and thinly sliced
- 3 garlic cloves, finely chopped
- 2 poblano or anaheim peppers, seeded and thinly sliced
- salt and pepper
- 1 cup shredded carrots (I used the packaged broccoli slaw mix; it was great too!)
- 6 cups, 1 1/2 quarts chicken broth
- 1 1/2 pounds chicken, cut into bite-size pieces
- 2 small bundles from a 3.75 oz package of bean noodles (recommended: Kame) [I found these at Harris Teeter in the Asian food section.]
- 3 tbsp cilantro, finely chopped
- 15 fresh basil leaves, roughly chopped
- 1 lime
Heat a large soup pot with vegetable oil over high heat. Cook the chicken through and then transfer to a plate. Add the sliced onions, chopped garlic, and sliced peppers to the pot. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add the carrots and chicken broth. Cover with a lid and bring to a simmer. Once simmering, return chicken to the pot. Simmer 5 minutes. Then add bean noodles and simmer 5 more minutes. Remove the soup from the heat. Add the basil, cilantro, and juice from one lime.
Yum! An easy and tasty addition to the recipe box!
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