It has been treat-mania over here lately. Between the leftover baking fails, the addictive molasses cookies, and the irresistible truffles, I am sugared out. I normally don’t eat a ton of sugar on a daily basis so the presence (and ultimately, consumption) of all these sugary treats has left me feeling a little blah. The blah feeling has only been enhanced by the crazy weather fluctuations and has left me feeling like I’m thisclose to getting sick. I don’t really have time to be sick (who does?) so I am doing everything in my power to stave off cold season.
My foolproof method to avoiding or at least postponing winter colds involves three things:
-hot tea (the Yogi brand echinacea immune support is great),
-exercising (has everyone seen the Meals and Moves “Dedicated December” challenge? I’m doing it to help me stay motivated each day and who doesn’t love the chance to win stuff?),
– and eating healthy, immunity boosting foods like kale, ginger, lemons, garlic, and of course, soup.
Chicken noodle soup is my usual go-to soup for fighting the sniffles but in the past few years, I have found myself only craving pho when I’m sick. If you’re not familiar, pho is a Vietnamese broth based soup that is (usually) gluten-free and will knock a cold out of you in no time. Lately, I’ve also been craving thai food, specifically green curry.Yesterday, when I was feeling particularly under the weather and I couldn’t decide if I wanted to have the husband grab some pho or if I wanted to whip up some thai green curry. So, I decided I would make a soup that would satisfy both cravings.
With just a vague notion of what I wanted and some ingredients, I whipped up this delicious soup in no time. It was just the thing I needed and today, I swear I already feel a bit better. Although this soup is not even close to a traditional pho, it has that same comforting and healing feeling that will help you kick a cold. It’s packed with good-for-you stuff that helps boost immunity and give you tons of energy like kale, ginger, garlic, lemon, and coconut milk. It comes together in under an hour and can be made vegan/vegetarian as well. It’s a truly diverse soup that will help you kick a cold ASAP so you can get back to baking more cookies.
Green Coconut Curry Noodle Soup
Yields: 6-8 servings
1 1/2 Tbsp. sesame oil
2 large garlic cloves, grated
1 thumb-size knob of ginger, peeled and grated
2 Tbsp. green curry paste
1/2 tsp. allspice
1/2 tsp. dried cilantro (I couldn’t find any good fresh stuff – if you have fresh use a small handful of it)
1 medium onion, very thinly sliced
4 cups stock (veg or chicken)
4 cups water (you can also use another 4 cups stock)
1 can light coconut milk
juice of _ lemon or juice of 2 small limes
8 oz. brown rice noodles, prepared according to package instructions (I usually soak mine in hot water)
4 medium chicken breasts, thinly sliced or
1 block of firm tofu, diced
2 cups kale, thinly sliced into ribbons
1 cup mushrooms, thinly sliced
any other veg you want!
1. Heat your sesame oil over medium heat in a very large soup or stock pot until you just begin to smell it.
2. Grate in garlic and ginger using a hand grater or microplane. Saute until fragrant being careful not to burn, about 3 minutes.
3. Add curry paste and sauté until fragrant. Add in allspice, cilantro, and onions.
4. At this point, you can start soaking your rice noodles if needed. Add in stock + water (or all 8 cups of stock) and bring to a boil.
5. Once boiling, add in chicken or tofu. Cook until chicken is fully cooked through, about 15 minutes (depending on how thick or thin you sliced).
6. Bring heat down to a simmer and add in kale, mushrooms, and any other veg add-in.
7. Add in rice noodles.
8. Add coconut milk and stir to combine. Add salt + pepper to taste and add lemon juice. Let simmer for another 5 minutes.
9. Serve, top with sriracha (if you like spicy stuff), and enjoy!