2 tbsp oil
3 cloves of garlic, minced
1 tbsp fresh ginger, minced
1 handful enoki mushrooms, separated
2 carrots, sliced
3 tbsp Thai red curry paste
1-2 boneless, skinless chicken breast, sliced
4 cups broth
1 cup water
2 tbsp fish sauce
1 14 oz can coconut milk
Dried vermicelli rice noodles (as much as you want)
1 lime, juiced
Chopped Thai basil
Chopped green onion
Chopped red Thai chilies
During these uncertain times, soup is a reliable kitchen staple.
Life is different right now, as we all adapt to social distancing and what it entails. It is a difficult time, but it has been heartening to see the creative and community-minded ways that people have supported one another. Fare & Flourish is at the intersection of food, medicine, and community, so Sarah and I have had to think about what would be useful for this community in the coming weeks and months, as we both make adjustments in our personal and professional lives. We will continue to build our community online, and we plan to offer more recipes that can be easily modified and made in large quantities. I do not normally meal plan or batch cook, and will often go to the grocery store on a near daily basis instead of buying large quantities at once. So, while it has been a challenge to bring more structure into my kitchen, it has also been an opportunity to get creative with recipes based on what I have on hand.
Soups tend to be very adaptable, and have also been a source of comfort throughout these uncertain times. This soup is a favourite because it has noodles, is full of nutrients and botanicals, and easily modified. Incorporating soups into your meal plan for the week also provides a reason to make broth. You don’t have to make your own broth to enjoy this recipe, but it will help deepen the flavour and is a good option if you don’t have any packaged broth at home.
Approximately 4 servings
In a large pot, over medium heat, cook the garlic, ginger, and red curry paste in oil for about 5 minutes
- Add sliced chicken, and cook until the sides are seared.
- Add carrots, mushrooms, water, broth, coconut milk, fish sauce, and bring to a boil.
- Reduce to a simmer until the chicken is cooked through.
- Meanwhile, cook the vermicelli noodles according to package directions.
- Once soup and noodles are cooked, put the desired amount of noodles in a bowl and top with soup.
- Squeeze the juice of a lime over the soup, and adorn with desired garnishes.
Further ideas and modifications
- Try other mushroom varieties, like shiitake or cremini. If you don’t have or like mushrooms, it is OK to leave them out.
- Other vegetables, like bell peppers, bok choy, broccoli, and bamboo shoots would be delicious
- Be creative with garnishes and experiment with things like slivered red onion, bean sprouts, or a drizzle of sesame oil.
The flavours and aroma of rhubarb and Nootka rose are welcome signs of spring. In this recipe, we use a cashew tart as a base to allow these flavours to really shine.
These veggie burgers are my favourite. Packed full of flavour, fibre and protein, they are the perfect patio meal, for those warm summer evenings.