Creamless Zucchini Soup

As the summer winds down (sigh), we are reminded that this is also the season of amazing squash! With zucchini galore, I have found myself trying to preserve the flavours or summer by turning this bounty of zucchini into soup to enjoy all winter long.

My almost 2 year old daughter just adores soups, and this one is no exception. Using very few ingredients, this soup's flavour really speaks to the season, with the taste of fresh zucchini really shining here. It's easy to make in huge batches, so you can enjoy some now and freeze for later, when your body and soul are craving a little taste of summer!

Meaty Coconut Kale Soup

Our daughter loves soup. Particularly pureed soups. But today I decided to take a chance on a chunky, meaty soup with chopped kale.

I was fairly certain that she would spit out the kale. Even chopped relatively small, it has a particular texture that doesn't fare well with 18 month old children. The other thing I wasn't sure about was the ground meat in the soup. Our daughter likes meat, but I wasn't sure she would like having to chew a lot while eating the soup. Lastly, the red pepper flakes. Our daughter loves food with good flavour, and I wanted to add enough to bring good depth of flavour without actually making the soup spicy. (If it was just me eating it however, I would have added more).

On the other hand, I knew the chunks of potato would be a hit. And the rich and creamy coconut milk I figured would be a no brainer.

Given all of this though, I really wasn't sure how this soup would be received in our household. So I made the soup, crossed my fingers, and hoped for the best.

Chilled Cucumber & Avocado Soup

It's almost that time again!

As the weather heats up, chilled soups make the perfect light meal or starter. They are refreshing, flavorful and so easy to make. Especially because you can make them in advance. If you are entertaining, you can serve chilled soups family style in a large soup tureen with a ladle (already prepared in the fridge) or you can dish the soup into small bowls before your guests even arrive.

This chilled cucumber and avocado soup combines the coolness of the cucumber with the creamy avocado to make an awesome soup summer soup! You will never just think of soup as a winter dish ever again!

Split Pea Soup

When time is an issue, soups really are the way to go. It takes very little effort to make a large pot and then you have a bunch of meals taken care of! I know a lot of people who regularly prepare a huge batch of their favorite soup to enjoy for lunches or dinners throughout a busy working week.

Soup is also healthy and I swear it gets tastier as the week goes on. And if you don't want to eat the same soup over and over? No problem! Make a big batch anyway and freeze it in portions. You never know when it might come in handy as a quick meal.

Split pea is a soup that my mom used to make for us, but for some reason, I have never really made myself. I have no idea why. I absolutely love it. If it is the "soup of the day" at a restaurant, I will usually order it. I even found that you can buy pretty good tasting ones in tetra packs in the super market. That being said, it is so easy to make, there isn't any reason why I shouldn't just be making it. 

Heartwarming Chicken and Sausage Gumbo

It's getting cold outside. This means, that it's time for some heartwarming soups. Thankfully, I had anticipated this need a couple of months ago before our little one arrived and made a huge pot of gumbo, portioned it, and froze it for times like these!

Okay, perhaps it was more of a craving than anticipating my future need. But whatever the case, I made lots, ate a bunch and froze the rest. And I sure am thankful for it now.

The first time I had gumbo was actually when I lived in Austin. I worked in a restaurant that served this amazing seafood gumbo. It was slightly spicy, and so flavorful and rich. I have thought time and again of trying to recreate it, but never gotten around to it. Then one day, I was wandering around the grocery store and saw that Campbell's had a Chicken and Sausage Gumbo. I thought I would try one. And to be honest, for store bought soup, it was delicious. But it also furthered my determination to make my own.

Split Red Lentil & Zucchini Curry (or Soup)

So, I hate to say it, but with temperatures cooling down and the rain falling non-stop, it's starting to feel like summer is over. The last couple of weeks of rain, I was really in denial, hoping that this was just a blip in the weather map. I was praying that it would soon pass and give way to an extended dry and warm summer season like last year, which lasted into October. Unfortunately, that doesn't seem to be the case this year.

As a result, I found myself whipping up a quick lentil and zucchini curry, still taking advantage of the bountiful squash harvest from my garden of course, but creating some warmer flavors, comforting as we head into (gulp) fall...

Homemade Chicken (or Turkey) Noodle Soup

The ultimate comfort food. Who doesn't like Chicken Noodle Soup?

I was  sitting in my office at work the other day when one of my staff walked into my office with a cup of instant chicken noodle soup. The smell was so comforting and I instantly wanted some.  So on the weekend, I went to the grocery store and wandered down the soup isle until I found the cup-a-soup. But I just couldn't bring myself to buying it. I knew if I wanted tasty, satisfying Chicken Noodle Soup, that I would need to make it myself.

As I was buying all the ingredients, I noticed that there were turkey parts available in the poultry section, so I thought I would put a little twist on the classic, but of course, you could make it with a whole chicken or chicken parts as I usually do.

The result was so delicious, and honestly, it is quite simple to make. You could make a whole stock pot and then freeze the stock for later use as well.

Chinese Rice Porridge (Congee)

This is the most fragrant and therapeutic dish ever. I grew up with this rice porridge. In a lot of households, when you are sick, your mom makes you chicken noodle soup or hot water with lemon. In our house, it was congee. Whenever I was sick, this plain porridge made with chicken stock and a little green onion was the perfect remedy for a cold.

However, I don't only eat this porridge when I am feeling under the weather. I love to make a big pot of it at home, especially in the winter, to cure those winter blues. I also enjoy eating congee in Chinese noodle houses. So much so, that I struggle whenever I go to a Chinese restaurant as I am faced with the dilemna of ordering noodles or a bowl of this wonderful concoction. 

Mom's Best Hashbrown Casserole Recipe- Reinvented

My mom has a staple hashbrown casserole recipe. This delicious side dish finds its way onto every table when she is entertaining, and if it's not there, you can bet that someone will notice.

It's creamy, cheesy and yummy. Oh, and did I mention that it is the simplest side dish around? It is so easy to make and it's a definite crowd pleaser. Can't go wrong with that!

Well, today I decided to reinvent this famous side dish. I wanted to keep it just as yummy, but perhaps a little healthier. Maybe this version will make an appearance at our family dinners without any special occasion at hand!

Super Moist Cornbread

I make bread almost every week, but never think to make cornbread instead! Perhaps because it's uses aren't the same as regular bread--- sandwiches, spreads, cheese.

However, with so much cornmeal in my pantry, cornbread just came to mind, and I am glad it did. I love this particular recipe because the cornbread is so moist and packed with flavor and texture. I especially like the chunks of onion and pepper throughout.

It pairs perfectly with a bowl of soup, chili or stew, or just on it's own (with a little butter too!).

Super Moist Cornbread

Makes 1- 8 inch by 8 inch pan

1 1/2 cups Cornmeal

1/2 cup Whole Wheat Flour

1 tbsp Baking Powder

1 tsp Salt

1 Large Egg

1 cup Milk

1 can (14 oz) Cream Style Corn

1/4 cup Onion, chopped

1 tbsp Green Chili, chopped

1/3 cup Red Bell Pepper, chopped

Preheat the oven to 400 degrees Fahrenheit. Grease an 8 inch square baking pan and set aside.

In a bowl, mix together all the dry ingredients.

In a separate bowl, mix together the wet ingredients

Add the dry ingredients to the wet and stir until just combined.

Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean. Enjoy with a bowl of chili or soup!

Healthy Corn Chowder

I have read that if you eat soup before a meal, you tend to eat less during the meal (and this can lead to weight loss). Of course, by soup, this is probably referring to a broth like soup as opposed to a creamy soup like Cream of Mushroom, or New England Clam Chowder (yup, that's the white one).

Now I have nothing against broth based soups, but I just love the texture and heartiness of a nice, creamy soup. But, if you are watching your waistline this new year, perhaps a cream filled soup isn't the best option.

Never fear! Creamy textured soups don't have to contain cream! They can be just as healthy and full of good stuff like a broth based soup. And the best part about soup is that you can make a big batch and freeze it!

Carrot & Pumpkin Soup

Turkey, ham, stuffing, hashbrown casserole, gravy, prime rib, mashed potatoes, repeat. Yes, that sounds like my week. 

Actually, I am lying... I forgot to mention the curried puffs, chorizo fig cups, samosas, cheese sticks, cookies, lemon tarts, cranberry pudding.... the list goes on and on.

It has definitely been a week (or more) of fantastic eating. And eating. And eating some more.  A way to get together with family, hang out, and bond.

But after all this time of overindulging, it's time for something, well, a little lighter. And nothing does this trick like soup. This particular soup is perfect because it is quite filling, but with lots of good stuff. It really is the guilt-free end to a fantastic holiday season.

Not Quite Traditional Gazpacho

Now that summer is here, it's time for us soup lovers to switch to chilled soups. And there is nothing quite like a bowl of flavorful, refreshing gazpacho to start off a picnic or a roof top meal.

I have seen tons of recipes for gazpacho, and I took these as inspiration to create my own. I know it's probably far from traditional, but it tastes good, is super easy and is packed with flavors that just scream summer.

So fill the cooler and head on down to the beach. It's time to enjoy the summer!

Not Quite Traditional Gazpacho

Serves 8

1 Red Onion

1 English Cucumber

1 Red Pepper

1 Jalepeno, seeded

5 Large Tomatoes

5 cloves Garlic

1 can Large Diced Tomatoes (28 ounces)

2 pieces Pita Bread (day old is best)

1/2 cup Red Wine Vinegar

1/4 cup Extra Virgin Olive Oil

Juice of 1/2 Lemon

Salt and Pepper

Garnish- Plain Yogurt

Cut all veggies into large dice. Place all ingredients in blender (in batches if necessary) and blend until almost smooth (I like mine a little chunky, but it's your preference). Place in the fridge for 3-4 hours or overnight for the best flavors. Season with salt and pepper to taste and garnish with a dollop of plain yogurt.

Wonton (Chinese Dumplings)

I am always looking for recipes that I can make in quantity and store for days when I don't have much time. This is definitely one of them. In fact, this isn't just a large recipe, it's a HUGE recipe!

Yes, this recipes really does make about 150 wontons! But I did that on purpose. I won't lie.... making wonton is a lot of work. So, I buckle down and spend the better part of a day making a ton of them. Then, I freeze them for many many meals to come.

So, you must wonder... don't they get boring? I mean, especially for two people? At about 6 wontons per person per meal, that is 25 meals, or about 13 meals per person of the same thing.

But it doesn't have to be boring. Wonton can be cooked and served so many ways that they become a freezer staple.

Wonton

Made about 150

For the Filling:

750 grams Ground Pork

500 grams Ground Chicken or Turkey

2 Egg Whites

1/3 cup Water

1/3 cup Soy Sauce

2 tbsp Chinese Black Vinegar

1 tbsp Sesame Oil

2 1/2 tbsp Ginger, minced

1/3 cup Cornstarch

1 tbsp Brown Sugar

1 1/2 tsp Salt

1 tsp White Pepper

2 cups Napa Cabbage, chopped (white and green parts)

1 cup Green Onion, chopped (white and green)

150 Wonton wrappers

In a large bowl, thoroughly mix together all filling ingredients. Cover and place in the fridge for about 45 minutes. Once the filling has sat for about 45 minutes, I usually taste it, either by cooking a bit in a non-stick pan, or making 1 wonton just to check the seasoning. This is entirely optional, but if you are about to spend the time to make dozens of them, I just think it's better to double check that you are happy with the taste!

To fill the wontons, place 1 rounded teaspoon of filling in the centre of the wrapper. (You might feel that this doesn't look like a lot of filling, but do not add more! When you try to close the wonton, the filling will push out creating a mess!)

Brush all of the edges of the wrapper with water (I use my fingers by dipping them in a bowl of water, but you could also use a brush). The fold as desired. Here are the 2 folds that I prefer:

1. The basic triangle fold- bring 2 opposite corners together and press the wonton wrapper together around the filling, making sure to push out all the air.

2. The purse fold- bring all 4 corners to the centre and stick together, push all the air out, and press each set of edges together.

Place on a wax paper lined baking sheet.

At this point, there are many directions you could take with these. You could cook them (either boiled, fried, or in soup), or you could freeze them for later.

To Boil or Steam

Bring a pot of water to a boil. Drop the wonton into the water, being sure not to overcrowd the pan. Bring back up to a boil, then reduce to a simmer and cook for about 4-6 minutes until the filling is cooked through. Remove the wonton from the water with a slotted spoon, trying to remove as much excess water as possible. Serve with Wonton Dipping Sauce.

To Fry

Heat a pot of oil or fryer to 350 degrees. Place the wonton in the oil in batches, being sure not to overcrowd. Fry for about 4-6 minutes until the wonton are golden. Great served with sweet and sour sauce, chili sauce, or wonton dipping sauce.

In Soup

Blanch the wonton for a couple of minutes in boiling water. Drain. Place the wonton in your soup broth and finish cooking. Spoon broth and wontons over shredded napa cabbage and cooked egg noddles. Drizzle with sesame oil and garnish with green onions.

To Freeze

To freeze, place the wax paper lined baking sheet with the wontons directly in the freezer. By freezing them first on the sheet, it will ensure that they freeze individually instead of sticking together. When they are completely frozen, place in a container or ziplock bag.

To cook from frozen, boil, fry, or place in soup just as above. Just note that they will take a couple extra minutes to cook.

Wonton Dipping Sauce

1/4 cup Soy Sauce

1/4 cup Chinese Black Vinegar

1/2 tbsp Ginger, minced

1 Small Red Chili, seeded and chopped

1 tsp Sesame Oil

Just mix all the ingredients together! That's it!

Split Pea Soup with Crispy Ham

Soup is a funny thing. It calms you when you are anxious, it soothes you when you are upset, and it makes you feel better when you are sick.

Yet so many of us do not really think of soup as a year round, go to meal. Yes, we eat it as a starter sometimes in a restaurant, or make it conveniently out of a can, but we don't make as much soup from scratch as we should.  And let me tell you, soup in it's purest form, with just a few basic ingredients, is the best remedy, healthiest meal and most heartwarming liquid in a bowl that there is.

So, when you are feeling up for it, make a huge pot. Portion it. Freeze it. Keep it around for rainy days or surprise visits by friends. It will be the best thing you ever did. You will see.

Split Pea Soup with Crispy Ham

Makes about 8 cups

1 tbsp Olive Oil

1 1/2 Large Onion, peeled and chopped

3 Celery Stalks, chopped

2 Large Carrots, chopped

5 Cloves Garlic, peeled

2 cups Green Split Peas

2 Bay Leaves

1 1/2 tsp Dried Thyme

Water

Salt and Pepper

Olive Oil

Cooked Ham Slices or prosciutto, cut into strips

In a large pot, heat the olive oil over medium-high heat. Add the onions, celery, carrots and garlic, and cook until they just start to soften (about 10-12 minutes). 

Stir in the split peas, bay leaves and dried thyme. Then fill the pot with water to cover the veggies and peas by a couple of inches. Reduce to simmer, cover, and cook for about 30 minutes until peas and all veggies are completely soft. Remove bay leaves and blend with an immersion blender until smooth. Add more water if the soup is too thick. Season with salt and pepper to taste.

In a small frying pan, add a drizzle of olive oil. Add the ham strips and cook until crispy. Use as garnish on top of the soup.

Butternut Squash & Ginger Soup

Soup is one of my all time favorite "go to" dishes. It is super easy to make, clean up is a breeze, and you can make tons and freeze it for later. And soup is one of those dishes that just gets better tasting with age.

Oh, and it's healthy. Which works really well with my current "detox." Yes, it's true. I am detoxing. After moving across the world and enjoying many welcome home meals (and drinks) with family and friends, it is time to kick my body back into perfect functioning order. And that means a 14 day detox.  Now, I am not really one for diets and stuff like that, but this detox isn't a diet. It is supplying the body with whole, natural, easy to digest ingredients to allow the body to shift it's focus from digestion to a little internal clean up.

So, what does it mean? Well, in essence it means no salt, sugar, wheat, dairy (except yogurt), meat, poultry, alcohol, caffeine, or anything processed. And to be honest, the hardest part? Giving up coffee. I love the smell and the taste in the morning. And yes, I guess I could drink decaf, but I figure, if I am going to give it up, I might as well go all the way.

Okay, so back to soup. I wanted a soup that was healthy but also creamy and delicious. So, I chose butternut squash.

Butternut squash makes an incredibly delicious, creamy soup. When it is pureed, it becomes creamy and decadent and acts as a thickener. Now, since I am detoxing, I didn't use any salt in this recipe and I used water instead of stock. Of course, if you are not detoxing, you could use stock, or even if you are detoxing, you could make your own stock without salt. But I find water works just fine.

I also added a few other elements to make the soup flavorful and interesting. Ginger adds some heat, the honey complements the natural sweetness of the squash, and some herbs, just to give some flavor.

To be honest, this soup tasted fantastic. Detox or no detox. I would eat it anyday!

Butternut Squash & Ginger Soup

Makes about 8 cups

1 tbsp Canola Oil

4 cloves Garlic, minced

2 tbsp Fresh Ginger, chopped

1 large Onion, chopped

3 large stalks Celery, chopped

3 Carrots, chopped

1 Butternut Squash, seeded and cut into cubes

1 1/2 tbsp Italian Herbs

1 Bay Leaf

Water

1 tbsp Honey

Cracked Black Pepper to taste

In a large pot, heat the oil over medium heat. Add the garlic, ginger, onions, celery, carrots and cook until they start to soften, about 6 to 8 minutes. Stir in the butternut squash, Italian herbs, and bay leaf. Cook for another 5 minutes.

Add enough water to the pot to cover all the vegetables. Cover and cook for about 45 minutes, until all the veggies are soft.

Puree the soup using an immersion blender (or a regular blender). Stir in the honey and season with cracked pepper to taste.

Hearty Lentil and Kale Soup

Usually when I think of Lentil Soup, I think of my blended, middle eastern style Cumin Scented Lentil Soup. However, seeing that I am currently blender-less (yes, we are still waiting for our furniture and stuff to arrive in our new scantly-furnished-yet-functional apartment), I wanted to find an easy lentil soup recipe with the same heart warming qualities as mine but didn't require a blender.

Yes, given I could have made my lentil soup recipe and left it chunky, but I guess it was also the opportunity to try something new in the lentil soup realm. So, I stumbled upon this recipe for Lentil and Kale Soup in a book by Ellie Krieger (yes, I did modify it a little). It was delicious and completely different from my soup, but comforting just the same.

Also, after making this recipe, I realized that it could be make more soupy with the addition of more broth, or it could be made almost dry, then squeezed with lemon juice and topped with fresh lemon zest at the last minute and served as a side dish!

Anyway, it was healthy, hearty and delicious and I would easily make this recipe again for a quick meal or side dish. Oh, and the flavors do get better with age so make a lot and take it for lunch all week!

Hearty Lentil and Kale Soup

Recipe modified by Ellie Krieger's Book "So Easy"

Serves 6

1 tbsp Canola Oil

1 Medium Onion, chopped

2 Carrots, chopped

3 Celery Stalks, chopped

3 Garlic Cloves, minced

2 cups Dry Green Lentils

2 tsp Italian Herbs

1 tsp Salt

14 cups Chicken Broth

6 cups Kale, chopped

1/4 cup Fresh Lemon Juice

1 tbsp Lemon Zest

In a large pot, heat the oil over medium heat. Add the onions, carrots, celery and garlic and cook for about 5-7 minutes until the veggies just start to soften. Add the lentils, herbs, salt and chicken broth. Bring up to a boil then reduce to a simmer. Stir in the kale. Cover and simmer for 35-40 minutes until the lentils are tender. Add more broth as necessary. Stir in the lemon juice and zest. Enjoy!

Thai Chicken and Coconut Soup (Tom Kha Gai)

I love Thai food. But in Damascus, good Thai, let alone Asian food, is hard to come by. However, with the arrival of a few new modern supermarkets, we are now able to find ethnic food ingredients that are not available in the local market. Oyster sauce, hoisin, sweet chili, and coconut milk are now readily available to satisfy any craving that a restaurant in Damascus simply cannot.

In this case, I craved the creamy, spicy broth of Thai Tom Kha Gai. However, I didn’t add the oyster mushrooms since mushrooms are one of the few things my husband doesn’t eat. Something about getting sick as a kid on mushrooms or something like that. I personally think if he didn’t know they were there, he would eat them and all would be fine.

Anyway, I left the mushrooms in the recipe so you can make it as is..... unless of course, your company doesn't like mushrooms as well!

Thai Chicken and Coconut Soup

(Tom Kha Gai)

Serves 2 generously as a meal

1 can (14 oz) Coconut Milk

2 cups Chicken Broth

6 slices Fresh Ginger (about 1/2 cm thick each)

1 stick Fresh Lemongrass (cut into 1 inch pieces) or 2 tbsp Chopped Lemongrass

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into bite sized slices

1 cup Oyster Mushrooms, cut into pieces

1 tbsp Fresh Lime Juice

1 tbsp Fish Sauce

1 tsp Sugar

11/2 tsp Dried Red Chili Flakes (for medium spicy soup)

Fresh Cilantro Leaves for garnish

In a saucepan over high heat, combine coconut milk, chicken broth, ginger and lemongrass and bring to a boil. Then reduce to a simmer.

Add the chicken, oyster mushrooms, lime juice, fish sauce, sugar, and chili flakes. Simmer for about 5 minutes, until chicken is just cooked. Ladle into serving dishes and garnish with fresh cilantro.

Pho Ga- Vietnamese Chicken Noodle Soup

I love pho. To be honest, I don’t remember eating it until I moved to Austin, Texas. Sounds like a strange place to start eating a vietnamese dish, so let me explain. I was just flying back to Texas after a vacation. I had quite a cold, and after hours and hours of flying, I was a congested mess. My boyfriend (now husband) picked me up at the airport late that night and recognized the signs, and prescribed for me a steaming hot bowl of pho. Thankfully, he knew the right place. One of his previously favorite hangouts by his old pad on Burton Drive. Yes, it was kinda a cliché, poorly decorated dive. But it was simple, cheap, delicious, and, despite the time of the night, it was open.

I am not sure if this was my first pho experience or not, but it certainly was the most memorable. As I slurped down the limey, spicy broth (recommended as the way to “sweat out” a cold), I couldn’t help but feel surprisingly better. My sinuses cleared, my throat felt soothed, and as I sat across the table from the love of my life, I felt ready to conquer the world.

Since that experience, every time I feel a little under the weather, I order myself a big steaming bowl of pho. I load it with crunchy bean sprouts, sliced chilis, basil, cilantro, and a squeeze of lime and slurp away.

Fortunetely, since arriving in Damascus more than 1 year ago, I haven’t really fallen ill. That is, until last week. And I found myself thinking about pho. Unfortunetely, I haven’t seen any little vietnamese restaurant around here. So, I had to try to make it myself.

I know the list of ingredients may seem a little intimidating, but it is really just the stuff for the broth, the rice noodles, and everything else. Someone told me once that blanching off the bones for 5 minutes first makes a clearer, tastier broth. To be honest, I’m not sure if that’s true because I started doing it that way and since it tastes good, I stick to it and haven’t tried the alternative.

So, next time you are feeling under the weather or just want a heart warming, steaming bowl of soup, try this one. You’re gonna love it!

Pho Ga (Vietnamese Chicken Noodle Soup )

Makes 2 steamed bowls of Pho

To make the broth:

1.5 kg Chicken carcasses

2 Large Onions

2 pieces Ginger, 2 inches each

2 tbsp Coriander Seeds

6 Star Anise

6 Whole Cloves

1 tbsp Sugar

2 tbsp Fish Sauce

Stems of 1 bunch of Cilantro

2.5 Liters of Water

The rest of the ingredients:

2 Skinless, Boneless Chicken Breasts

400 grams Dried Rice Noodles

1 cup Fresh Bean Sprouts

Cilantro Leaves

1/4 cup Red Onion or Shallot, thinly sliced

1 Whole Lime, cut into wedges

Sliced Chili

Fresh Thai Basil

Char the ginger and onions on a gas element, grill, or under the broiler. Let cool and peel. Cut both the onion and ginger into chunks. Set aside.

Fill a large stockpot with water and bring to a boil. Add the chicken carcasses and boil for about 5 minutes. Drain and rinse the chicken carcasses and the pot. Place the clean carcasses back into the pot and add 2.5 liters of water. Add the onions, ginger, spices, sugar, fish sauce, and cilantro stems. Simmer for about 2 hours, skimming every 20 minutes or so.

Add the chicken breasts to the broth and simmer for about 15 minutes. Remove and set aside to cool.

Taste the broth. Adjust seasoning with more fish sauce and or sugar. Strain the broth and throw away the solids. Then, my mom’s broth trick… cool it off, put it in the fridge overnight. The next day, skim off all the solidified fat and skum and you will end up with a pretty nice broth. If you don’t have time to do this, you don’t have to, but I think it gives a broth with a better finish and less grease.

Boil water and prepare the rice noodles as per the package instructions. Divide the noodles into two soup bowls, shred the cooled chicken breasts, and place on top of the noodles. Pour the hot broth over top. Add desired garnishes and enjoy.

Chinese Noodle Soup with Sesame

I love noodles. Especially when they are drowning in a flavorful, Asian inspired broth.

They remind me of sitting in a busy noodle house in Chinatown somewhere with my family amongst tables and tables of other families rhythmically slurping noodles and taking quick spoonfuls of piping hot broth to wash them down.

Yup, you know what I am talking about. Plastic tables covered in droplets of broth, a plethora of white napkins littered on the table, and jars of hot chilis nestled between bottles of sauces, a pile of plastic chinese soup spoons and a cupful of ivory chopsticks. It's all so comforting.

That's why when it's chilly outside or I have a cold, I yearn for a steaming hot bowl of noodle soup. It transports me back to that place, where I was elbow to elbow with members of my family, staring into a big bowl of soup and slurping away!

When I made this soup, I didn't have any chicken around, so I used 2 cans of drained tuna instead. This is not at all traditional, but it tasted good, so I added it to the recipe as an alternative to the chicken. Perhaps you could try using both also!

Chinese Noodle Soup with Sesame
Serves 4-6

2 cans Tuna, drained or 500 grams of Chicken Breast, thinly sliced
3 Cloves Garlic, Minced
3 tbsp Tahina (sesame paste)
2 tbsp Fresh Ginger, peeled and minced
2 tbsp Dark Soy Sauce
2 tbsp Sesame Oil
1 tbsp Brown Sugar
1 tbsp Rice Vinegar
1 tbsp Vegetable Oil
2 1/2 cups Red Cabbage, chopped
1/2 cup Green Onions, sliced
1 Whole Green Chili, seeded and cut into 4 parts
2 liters Chicken Stock
500 grams Thai Noodles or Egg Noodles
1/2 + 1/4 cup Fresh Cilantro, chopped

In a bowl, mix together garlic, tahina, ginger, soy, sesame oil, sugar and vinegar. Add the tuna or chicken. Set aside.

In a large pot, heat the vegetable oil over medium high heat. Add the cabbage, green onions, and chili and sautee until the cabbage starts to soften (about 5 minutes). Add the tuna/chicken mixture, and let cook for about 2 minutes. Then add the chicken stock and 1/2 cup of cilantro, bring to a boil, and reduce to simmer for about 15 minutes. Remove the chilis once the soup has finished cooking.

Meanwhile, cook the noodles in boiling water as per the package instructions. Drain and set aside.

To serve, place some noodles in a bowl. Ladle over the hot soup and garnish with remaining cilantro leaves.