Turkey Tracks: Comfort Food: Pad Thai Noodle Soup

Turkey Tracks:  December 22, 2017

Comfort Food:  Pad Thai Noodle Soup

Ah yes!

Comfort food on a cold night in Maine is…a treat.

Rice noodles are a special treat for me, and I keep various kinds on hand.  They are always good as a base for putting leftovers on top.

This QUICK soup uses Pad Thai noodles; skinless, boneless chicken breasts; and some veggies (celery, local carrots, thawed CSA Hope’s Edge greens blanched last summer, Hope’s Edge onions, yellow pepper, my garden garlic).  I also drizzled in some sesame oil as this soup is very low-fat, and I know it won’t hold me if I don’t add more fat to it.  Thus I also put a good amount of real cream in my dessert coffee.  Add salt to taste–or soy sauce, which you can eat and I cannot.  And grated ginger would be a nice addition as well, now that I think about it.

Dessert is thawed local organic wild blueberries sourced by Hope’s Edge and raspberries from my garden,  and a drizzle of local real maple syrup.  Just put berries in a bowl, drizzle over the maple syrup and let the bowl sit on the counter until thawed–about an hour.

It’s dead easy, this soup.  And as it cooks fast, I don’t have to worry about histamine levels.

First put the noodles in cold water in a large bowl to soften, which will take at least 20 minutes.  Read package directions, as some rice noodles soften in hot water.

Cut up the chicken into bite sized pieces.  Put some water (about 3 inches deep) in a wide pan and start heating it.  You don’t want too much water as it will water down everything.

Throw in the chicken.  Throw in the veggies.  You might have to skim the top of the soup at this point.  Add salt or soy sauce.  Add any herbs you want.  When the veggies are close to soft, drain and noodles and add them to the broth.  Cook until the noodles are soft and white–about 3 to 5 minutes.

Scoop ingredients into a large bowl.  Tongs help with the noodles and a big ladle helps with the goodies and the broth.

Let the rest of the soup cool thoroughly and refrigerate.  Heat leftovers gently as the noodles will start breaking apart easily now.


Author: louisaenright

I am passionate about whole, nutrient-dense foods, developing local markets, and strengthening communities.

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