Since my blog is titled “Live. Love. Eats. & Travel”, it only makes sense that I share recipes with you. It’s fall weather here in Denmark so I was craving a hearty soup. Yes it’s only August but I live in Scandinavia. A dear friend of mine sent this to me and it turned out to be a recipe that I will make again and again this fall and winter. I slightly altered mine, but should you want to see the original recipe you can find it here at Nigella.com. Either way it is an easy, hearty, delicious soup with a kick to it. The recipe calls for leftover shredded chicken but you can substitute that with veggies, beef or keep it simple and just use noodles. Enjoy and Buon Appetito!
- 1 quart chicken broth
- 6 oz thin rice noodles (or mung bean thread vermicelli)
- 1 cup coconut milk
- 1 ½ inches piece of fresh gingerroot (peeled and sliced thinly then cut into skinny strips)
- 1 fresh red chile cut into strips (the recipe says to deseed it but we wanted spicy so I kept them)
- 1 teaspoon turmeric
- 1 teaspoon soft brown sugar
- 2 tablespoons lime juice
- 2 cups cooked shredded chicken
- 8 oz stir fry vegetables or bean sprouts (I opted for a handful of veggies and a handful of bean sprouts
- 2 – 3 tablespoons chopped cilantro (to serve)
- Shred left over chicken
- Put the chicken broth in a good-sized pan and bring to a boil.
- Cook the noodles as instructed on the packet.
- Add the remaining ingredients, except the vegetables and bean sprouts, to the pan and bring to a boil.
- When the chicken broth is piping hot, add the vegetables and when they are tender – a minute or two should be plenty – add the drained noodles and chicken. Or simply divide the them between bowls and pour the soup over them.
- Serve sprinkled with chopped cilantro.
Original recipe at Nigella.com.