My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
As the weather begins to turn cooler, nothing tastes better and fills you up without weighing you down that a piping hot bowl of soup. The other night I was watching the season premiere of Anthony Bourdain's show Parts Unknown where he visits Vietnam, and eats bowl after bowl of noodle soup. While this recipe is not Vietnamese, it is a spicy bowl of flavorful noodles and vegetables that definitely satisfied my craving. I had originally planned to make a version of my Spicy Chipotle Bean and Corn Chili for dinner last night, but I had brown rice noodles and green curry paste that I needed to use, so I came up with this instead. I incorporated the super spicy red chili peppers into it because they are the last things growing in my backyard garden, and despite them being extremely hot, I love the flavor that they add. My husband, who can usually handle more spice than me, actually had a little trouble finishing his large portion soup, but I loved it, and kept reminding him that hot peppers are good for your metabolism. So you can either eat more, or lose weight while eating plenty, whichever you desire. ;) And I know for certain, that after my left over bowl is gone later today, I'll be putting the ingredients back on my shopping list to make again very soon.
Spicy Thai Noodle Soup
12 cloves of garlic, finely chopped
1 large shallot, finely chopped
6 red hot chili peppers, sliced in half, optional
2 T. extra virgin olive oil
2 T. organic virgin coconut oil
1 (4 oz.) jar of green curry paste
3 organic carrots, julienned
2 organic red bell peppers, julienned
4 small organic zucchini, sliced thinly
6 organic shitake mushrooms, sliced thinly
8 C. water
8 oz. brown rice noodles
1 can of organic black beans, rinsed and drained
4 organic green onions, chopped
Salt, to taste
In a large soup pot, cook the garlic, shallots, and chili peppers in the olive oil and coconut oil over medium/high heat for 5 - 10 minutes. Add in the curry paste, and cook for 2 minutes. Add the carrots, bell peppers, zucchini, and mushrooms and cook, stirring constantly for another 5 - 10 minutes. Add in the water, and bring to a boil. Reduce the heat to medium, and simmer, uncovered, for at least 30 minutes. When ready to serve, remove the pot from the stove, add in the brown rice noodles, stir to separate, and let sit for 5 minutes. Stir in the black beans and green onions, season to taste with salt, and serve. Makes 4 large servings.