Thai Noodle Soup

If there's anything I dislike more than heating up the kitchen for an hour to make dinner in a ninety degree heat, I don't what it is. That's what makes Thai Noodle Soup so great in the summer– it takes less than a half hour to make and it uses a minimum of pots and pans on the stovetop.

  • 4 cups of chicken broth
  • 2 packages of ramen noodles (throw away or set aside the flavor packets– you won't need them for this recipe)
  • 1 carrot, cut into matchsticks
  • handful of snow peas, cut into 1 inch pieces
  • 2 cloves of garlic, diced
  • 2 teaspoons of ginger, diced
  • 1 lb. chicken breast, cut into 1 inch cubes

1.) Put the ramen to boil in lightly salted water for 3 minutes (when done cooking, drain and set aside).

2.) In a second pot, bring the chicken broth to a boil and add the chicken cubes. Simmer until chicken is cooked through, from 10-20 minutes.

3.) Add the snow peas, carrots, garlic and ginger and simmer for another 10 minutes. Season to taste with salt and pepper.

4.) Add the drained ramen noodles and heat through. Serve hot.

For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth. You could also use shelled edamame instead of the snow peas if you like. It's a great dish to serve alone, but we also like it as a starter to a meal of stirfry and fried wontons, and if I'm really ambitious, home made egg rolls.

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