Thai (inspired) Noodle Soup

Thai Noodle

So when I need inspiration, I hit the books – recipe books, that is. I have fewer recipe books than you’d think, though. Once I discovered internet recipes and Pinterest, there was no turning back. But there are several I hang onto with beautiful pictures that I turn to for ideas. And this past Friday was one such day.

But not a single recipe took my fancy.

Sure, I had a few ingredients on a shopping list. Yet no congregation of ingredients lit up my heart. It was halfway to the grocery store, though, that a golden vision appeared in my head.

I remembered one visit my husband and I had made to a thai restaurant up in Phoenix, a sister establishment to its neighboring oriental supermarket. Both of our soups had been so beautifully arranged, each ingredient had its place, just waiting for a loving hand to stir and eat. The crisp taste of vegetables, noodles, and hot broth was suddenly all I could think about.

So I whipped this little number. And as usual, my husband would complain that the floor looked like a “lawn mower had come through.” But he was all smiles when he tasted the results.

What I love especially about this recipe is that not everything in soup has to be cooked to mush. I loved the fresh snap of some of the vegetables that I waited until right before serving to place in a hot bowl of broth. While the lemon was not as clear as I would have liked, I recommend adding a touch of lemon juice for flavor.

Thai-Inspired Noodle Soup

Serves 4-6

INGREDIENTS

2 cartons (32-oz) low-salt, Vegetarian No-Chicken Broth
1 yellow onion, diced
6 carrots (julienned)
5 celery stalks (sliced)
1 lemongrass stalk, minced
1/2 of a jalapeño, minced
1 bundles of Bok Choy
8 oz of Buckwheat Soba noodles
Baby Bella mushrooms, sliced (divided)
Spring onions, chopped (divided)
Cilantro, chopped (divided)

PREPARATION

On a stovetop, heat up the broth. As it starts to bubble, add onion, carrots, celery stalks, lemongrass, and jalapeño. Cut the bok choy leaves from the stems, and cut up stems like celery and add to pot. Let it simmer for 15-20 minutes. Add noodles. Cook until tender.

Take bok choy leaves and cut them lengthwise, like ribbons. Ladle out the noodles without broth into a bowl, and add mushrooms, cilantro, spring onions, and bok choy. Ladle a cup of hot soup broth and let stand for a few minutes as fresh uncooked vegetables soften in the hot water. Serve – and ENJOY!.

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Butternut Squash Spaghetti Sauce

Here is a recipe I whipped up recently. Because I never make anything small, this makes a lot…but easy enough to freeze some for later meals!

Butternut Squash Spaghetti

spaghetti1 butternut squash, peeled and cubed
1 jar (25-oz) spaghetti sauce
1 can (13.5 oz) light coconut milk

Cook together on medium heat covered until squash is cooked.

2 small yellow onions, diced
4 or 5 cloves of garlic, minced
Sprinkle of turmeric and black pepper

Fry three ingredients together in a separate pan in a small quarter sized amount of olive oil on medium to low heat for about 20 minutes. You may add lemon juice to lubricate.
When squash is ready, mash together until even (I used a potato masher).

1 28-oz can diced tomatoes
5 mushrooms, sliced
2 celery stalks, sliced

Add onion and garlic along with these three ingredients to sauce and mix, then take off stove and cover. Let residual heat cook the veggies in the sauce while making noodles (about 15 to 20 mins).

Although spicy foods are not recommended for the first trimester (it can aggravate nausea and morning sickness), I added a tablespoon of red pepper flakes for a nice sweet and hot taste. Feel free to add nutritional yeast (like I did), and a few leaves of spinach for color.

Mix with noodles, add fresh cilantro and enjoy.

Yum!

Recipe: Tomato & squash medley with noodles

Tomato & Squash Medley with Noodles

squash medley

SERVES 2

INGREDIENTS

1/2 of a yellow onion
1 tbsp mined garlic
1 tsp turmeric
1 tbsp Italian seasoning
Water
2 carrots, chopped
1 cup stewed tomatoes
3-5 button mushrooms, sliced
Half cup chopped Yellow squash
Half cup chopped zucchini
1 package of noodles

Peanuts (optional)
Shrimp (optional)

PREPARATION
Stir in ingredients up to water (enough to coat bottom of pan) and put on low heat for 15 minutes with a cover, stirring frequently. Add carrots, and a little water if necessary, and cover for another 10 minutes. Stir in tomatoes, and let sit for five minutes, stirring frequently. Allow to simmer lightly.

Fill another pot of water for noodles. When at a boil, pour in noodles and bring down to medium heat. Here, add the rest of the ingredients to the tomato mixture, mix well and cover while noodles finish cooking (7-9 minutes).

Place noodles on plate, top with tomato squash sauce and sprinkle with peanuts (if desired). This meal also can be augmented with shrimp. Serve warm, and enjoy!