Heaven… In a bowl.
Stephen is home sick today on what proved to be the coldest day I have ever seen in Maryland. It was 9 degrees on our car thermometer when I went out to the grocery store!
I set out wanting noodles and company, but their coconut curry soup is not labeled as gluten free, so I had to improvise and make my own.
2 Tbsp Olive Oil
5 cloves fresh garlic, minced
2 Tbsp fresh ground ginger
2 quarts chicken broth
(Note, Aldi has 32 oz boxes of free range organic for only 1.79/each!)
2 tsp Red Curry Paste
2 tsp curry powder
3 Tbsp soy sauce
1 Tbsp white sugar
1 cup sautéed chicken breast pieces
18 oz coconut milk
4 oz pad Thai noodles
Juice from one large lime
6 oz baby spinach
1/2 cup chopped cilantro
7 sliced white mushrooms
1 large red onion, sliced
Heat olive oil in skillet. (You can pre sautée the chicken now unless you already have leftover chicken) add garlic and ginger and cook for 2-5 minutes until they start to brown and caramelize.
Add in the red curry paste, curry powder, and the chicken broth, stirring constantly to dissolve paste. Add soy sauce and sugar and simmer covered on low for half an hour (while cleaning the kitchen or smelling it or dreaming up some new concoction).
Add chicken, coconut milk, and noodles and leave the pot covered for roughly 20 minutes (however long it says on your pad Thai to soak noodles is perfect.). Turn off the stove. Add in the remaining veggies and lime juice, allowing to warm covered until slightly soft (about 5 minutes).
Serve…. And enjoy!!!! Oh my YUM!