Until you try it! I loved this combination. The peanut butter adds great flavor, creaminess and some added protein to this soup. Plus, the ease of making it was what attracted me. It’s not exactly a holiday inspired recipe, but I have been so busy this month all I wanted was something easy! Plus, I got another chance to use my slow cooker and my grandma’s canned tomatoes from her garden!
Thanksgiving dinner is my favorite dinner of the year. Spending time in the kitchen with family is a great way to spend a weekend. Plus, the fall harvest brings so many delicious ingredients to our kitchen, perfect for recipes like this one.
This recipe makes great use of left over turkey. If you don’t have any then buying a rotisserie chicken and shredding it is an easy alternative, or just skip it all together. It makes a great vegetarian dish.
There’s nothing like sitting down with a fuzzy blanket, a feel good movie (go see Silver Linings Playbook, I loved it), a glass of wine and a steaming hot noodle bowl. Perfect Friday night? I think so. This recipe is fast, easy and versatile. What a perfect way to unwind after a tough week (especially if you are recovering from a cold like everyone seems to be, load up on that ginger!).
I love bok choy so I added extra, it is such a delicious little cabbage and nutrient packed! If you have never tried it run to the grocery store, buy some, come home, wash it, chop it, throw it in a pan with some garlic, olive oil, a little sesame oil, ginger, caramelized onions and a little soy sauce. It’s an awesome side dish. I like it even better topped with a fried egg and served with a piece of fresh bread or on rice for dinner.
If you don’t like rice noodles, or just want something with a little more fiber, you can replace the rice noodles with whole wheat linguine or spaghetti noodles. To make adding ginger to dishes a breeze, peel it using the back of a spoon to scrape the skin off and then freeze it. The frozen chunk will grate nicely into your dish, my freezer is always stocked with this ready to go.
Gold Star Nutrient: Vitamin K, 1 cup cooked bok choy has 74%DV. Vitamin K allows your blood to clot normally, helps strengthen your bones, helps prevent postmenopausal bone loss, and helps prevent calcification of your arteries
1 tbsp ginger root, grated (or to taste, I like more)
4 cloves garlic, crushed
1 large sweet onion
3 tbsp fish sauce (can replace with ½ soy and ½ Worcestershire sauce)
1 8oz package of wide rice noodles
2 cups bok choy, chopped, stems and leaves separated
1 cup bean sprouts
4 green onions, minced
4 tbsp chopped, roasted peanuts
Preheat a large saucepan/pot over medium-high heat. Add the curry paste and a bit of butter and saute the onion until soft. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
Add the coconut milk, chicken stock, garlic and fish sauce. Grate the ginger into the broth.
Simmer for 15-20 minutes, until the broth has begun to thicken slightly. Add the bok choy stems after about 10 min.
Add the prawns in the last 5 minutes or so of cooking.
Remove from the heat, or turn to low.
Place the rice noodles, remaining bok choy and bean sprouts into the broth and let sit for about 5 minutes to soften.
Add all but 2 tablespoons of the cilantro leaves and stir gently.
Ladle into large bowls and garnish with the green onions, peanuts and the remaining cilantro.