Getting rid of this cold: Thai “Chicken” Noodle Soup

I’m still trying to kick the cold I mentioned in my last post, but I did have the energy to make some illness-defeating soup last night: Thai “chicken” noodle.

Thai “Chicken” Noodle Soup
Adapted from http://thaifood.about.com/od/thaisnacks/r/chickenoodlesou.htm

12 oz flat rice noodles (wide or thin, your choice)
2 large shallots, thinly sliced
5-6 cloves garlic, minced or pressed
8 cups vegan “chicken” broth
1 thumb-length hunk of ginger, grated
1/4 cup fresh lime juice
2 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 tsp brown sugar
1 or 2 bay leaves
1 huge carrot, sliced on the diagonal
1-2 stalks celery, sliced on the diagonal
1-2 chilies, sliced on the diagonal (depending on the heat level of the chili and how hot you want your soup)
1 stalk lemongrass, minced
2 bay leaves (use a few kaffir lime leaves instead if you have them)
1/4 cup coconut milk
1 1/2 cups vegan “chicken” strips or “breasts”, pan-fried and chopped (honestly, this is really optional if you aren’t a fan of mock meats)
1/4 cup chopped cilantro

Put the rice noodles in a large pot and cover with cold water. Soak for 20 minutes (or longer), then bring water to a boil. Once the water is boiling, remove it from the heat and let the noodles sit until they are soft (this will only take a few minutes). Drain and rinse with cold water to stop them from cooking. Set aside.

Heat some oil in a Dutch oven and add the shallots and garlic. Cook until beginning to brown. Add the broth, ginger, lime juice, rice vinegar, and soy sauce. If you have a large tea strainer that closes, put the bay leaves and lemongrass in it and put it in the pot. (If you don’t have a tea strainer, add the lemongrass with the shallots and the bay leaves with the broth, remembering to remove the bay leaves later. I use the tea strainer because lemongrass never seems to get entirely soft for me and I don’t like eating hard bits of it in soup.) Bring everything to a boil. Reduce heat and simmer for 10 minutes. Add the carrot, celery, and chilies and continue to simmer until the carrots and celery are soft.

Add the coconut milk, chopped “chicken”, and cilantro and simmer gently for another few minutes.

To serve, put a heap of rice noodles in a bowl and ladle broth over them. I sprinkled mine with thinly sliced scallions and had some sriracha and lime wedges nearby.

This was an interesting change of pace and certainly had all the ingredients I look for in a make-me-feel-better meal (garlic, ginger, chilies, broth), although pho is my all-time favorite. I’d have made it tonight if I hadn’t been out of star anise!

Pictures of animals, you say? Here is a great blue heron. I see at least one of them every time I’m out. It’s weird.

Tree swallow.

Not an animal, but named for one: cattails.

And to wrap things up, a raccoon trying to steal cookies, probably successfully.

1 Comment »

  1. Josiane Said,

    July 7, 2013 @ 9:54 pm

    I hope your cold is a thing of the past by now, and you’re feeling all better! I don’t have a full-on cold at the moment, but a sore throat kind of thing that makes this soup sound really really appealing. If that sore throat thing isn’t gone in a couple of days, I’m certainly going to turn to your illness-defeating recipe!

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