Spicy Thai Noodle Bowls

Ok I did eliminate the fish sauce, but the recipe was delicious; as I added a touch of red pepper flakes. I also upped the red curry paste, added grated carrots and chopped celery. Ha, this is how I roll. Do not skip the fresh mung bean sprouts or the fresh chopped cilantro. Oh and I served over a small bed of romaine in a bowl... Thank you thegarlicdiaries.com!

Ingredients:

• 1 tablespoon freshly grated or minced ginger
• 1 bunch scallions, thinly sliced
• 4 garlic cloves, minced
• 1 pound boneless, skinless chicken thighs, washed, patted dry and season with salt and pepper
• grapeseed oil
• 2 teaspoons red curry paste
• red pepper flakes to taste
• 2 carrots, grated
• 3 celery stocks, diced
• 5 cups chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce ( I use tamari)
• 7 ounces thin rice noodles, cooked according to package directions
• chopped fresh cilantro
• mung bean sprouts
• romaine lettuce

Directions:

Heat a stock pan over medium-high heat and add a small amount of grapeseed oil. 

Sear the thighs in small batches turning once for about 5 minutes.  Do not cook through.

Remove stock pot from the heat.

Remove thighs and set aside. Once cooled slightly, cut into bite-sized pieces. I use cooking scissors; works great.

Add ginger, garlic and scallions to the pot with oil and chicken dripping over medium heat. Saute one minute.

Add the curry paste, red pepper flakes, carrots and celery and saute 2 minutes.

Add the chicken and chicken broth and scrap the bites off the bottom of the stock pan that have stuck from the chicken and vegetables.

Simmer for 25 minutes. Add the brown sugar, tamari and adjust salt and pepper.

To serve: cut up romaine lettuce in the bottom of a large bowl. Cover the lettuce with cooked rice noodles. Ladle the soup on top of the cooked rice noodles and top with mung beans and fresh cilantro. YUM!

Cumin Carrot Soup

Savory Spice sent me an email to cash in on a free gift in the store. This recipe was featured on their website and decided to chose, Zanzibar Curry Powder, as my gift and make this soup. You know me and I did add a couple of items. Chopped, cooked bacon and toasted pine nuts and eliminated yogurt garnish. This dish is SO GOOD! As the website states: It is zippy, so if spice is not your thing, cut back cumin, curry powder or pepper. Wished I had doubled the batch; as it only makes 4 servings. Next time.

Ingredients:

• 4 cups chopped carrots
• 2 teaspoons olive oil
• 1 cup chopped onion
• 4 cups chicken broth
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 1/2 tablespoon ground cumin seeds
• 4 teaspoons Zanzibar Curry Powder
• 2 teaspoons fine white Sarawak Pepper ( I used black pepper)
• 1 tablespoon fresh garlic
• 1 teaspoon salt
• 1/2 cup heavy cream
• cooked bacon, chopped
• roasted pine nuts

Directions:

Place carrots in a stock pan and cover with water. Bring to a boil and simmer until fork tender, about 30 minutes. Drain and set aside.

Heat oil over medium heat and add onion until translucent, about 6 minutes.

Add drained carrots and remaining ingredients except cream. Bring to a boil and simmer for 20 minutes.

Remove from heat, cool a bit and use an immersion or stand blender to puree until smooth. Stir in cream to taste and adjust salt.

To serve top with bacon and pine nuts.

Asian Chicken Noodle Soup

I was given, Healing Spices, for my birthday a few years ago by my Denver friend, Catherine. This book is so inspiring and led me to broaden my spice horizons. The recipe calls for Chinese Five Spice Powder, which is so full of flavor; star anise, Szechuan peppercorns, fennel seeds, whole cloves and cinnamon stick. Of course, one may purchase the mixture premade; but since I am a glutton for punishment, I grid my own... I basically followed most of the recipe, except for bok choy; which I used chopped celery instead. Also I used a small amount of grapeseed oil to sear the thighs; as it has a high heat index. The recipe makes a goodly amount and naturally I froze leftovers (minus the rice noodles and scallions) in my brand new frost-free freezer. We had our other freezer for 34 years and sold it during the downsizing and move to Boulder.  Thank you recipesworthrepeating.com!

Ingredients:

• 3 pounds boneless skinless chicken thighs, washed and patted dry
• 1 tablespoon olive oil
• grapeseed oil
• 1 1/2 teaspoons Chinese Five Spice Powder ( blog: 1/27/14 label: spices)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fresh cracked pepper
• 1/2 teaspoons red pepper flakes
• 2 1/2 tablespoons minced fresh ginger
• 1 tablespoon fresh minced garlic
• 1 pound Portobello mushroom, washed, patted dry and sliced
• 5 stalks celery, chopped
• 2 tablespoons soy sauce
• 5 cups chicken broth
• 5 cups water
• 6 ounces thin rice noodles, cooked according to package directions
• scallions, chopped, for garnish

Directions:

Combine Chinese Five Spice, salt, pepper, red pepper flakes and 1/2 tablespoon olive oil. Marinate the thighs in the mixture for 24 hours.

In a large stock pot heat a small amount of grapeseed oil over medium-high heat. Sear the thighs in small batches on both sides for about 5 minutes. You do not want to cook all the way through.

Remove seared chicken and set aside.

Keep the oil and chicken drippings in the pot and reduce heat to medium. Add the rest of the olive oil and add the garlic and ginger. Saute for one minute.

Add the sliced mushrooms and celery and stir thoroughly.

Add the soy sauce, chicken broth and water.

Cut the thighs into bite-size pieces and add to the liquid.

Reduce heat to medium-low and cook for 1/2 hour.

Cool and store in the refrigerator. I allowed the soup base to sit for a couple of days; as I think the flavor is enhanced.

To serve add cooked rice noodles to individual bowl, ladle soup on top and garnish with scallions.