Basic chicken noodle soup – really
When I first moved to Thailand, I ate at this little soup cart outside my block of flats, at least twice a week. It always smelled awesome and tasted great. Of course, I stopped eating there when I realized their stock was full of glutened soy sauce. Hence, I went without for a few months.
Once you make this a few times, you get it down to 5 mins. This is a great quick dinner that doesn’t require a lot of brainpower. I make this a couple times a week, and especially after I have been glutened!
- GF stock cubes (I use the knorr chicken stock pots)
- rice noodles (any size will do)
- coriander (or cilantro, same stuff)
- GF soy sauce
- bean sprouts
- spring onions
- other leafy greens (kale, spinach or lettuce)
- mushrooms (I usually have enoki)
- dried chili
- garlic salt
Boil water and then use it to soak the noodles in a separate bowl. I do this because I usually rinse the noodles, just like rice.
Then, throw in a cup to two cups of water in a soup pot. Throw in the stock, mushrooms, garlic salt, and spring onions. If you’re using kale or spinach, add it in now. It should come to a boil immediately, but turn the heat down. You don’t want to cook the veg, just surprise it into turning a bit softer.
Rinse the noodles and then add to the soup pot. Add in your chili and soy sauce to taste.
I like to use leafy lettuce and put it in the bowl first. Then just pour your soup in and use the cilantro last, as a garnish.