Do you watch My Drunk Kitchen? If not, you should. That's essentially what you can imagine going on when I'm cooking (particularly if I'm cooking for a crowd). Anyway, the way she says "HELL-O!" is how I'm saying hello to you above.
Also, I want to marry her.
Anywho, my semester from hell has wrapped up. And now I have time to do the following things:
1) Breathe--and not just into a paper bag!
3) Drink without sobbing into my glass
5) Take photos of food
6) Photoshop the photos
7) Write blog entries
8) Sleep without waking up in a panic
9) Do laundry
10) Shower and get dressed on the weekend (though, as I continue to prove, that's totally optional)
I have several posts to make up for, but I'll start with this Thai Chicken Soup modified somewhat from Cooking Light. It called to me from those glossy pages like a siren in the night. So comforting....so spicy and citrusy...so full of bok choy (yes, please)...so NOT fattening.
I ended up adding more flavoring. For instance, what self-respecting Thai recipe doesn't have fish sauce? I also put in some chili-garlic sauce because I had it on hand. That was a good choice. I would suggest adding more broth (and then upping the spices/flavoring even more). There was very little liquid for the amount of chicken and bok choy. Though...I will admit, I put more of that in than it calls for, too. Make it a meal, people!
Thai Chicken Noodle Soup (modified from Cooking Light)
-1 teaspoon olive oil
-3 tablespoons minced shallots
-2 tablespoons minced fresh garlic
-1 tablespoon grated peeled fresh (or jarred fresh) ginger
-1 (14.5-ounce) can fat-free, lower-sodium chicken broth
-3 (5-inch) pieces peeled fresh lemongrass, crushed with the back of a heavy knife
-2 cups water (**I'm thinking more chicken broth would be good in place of some of the water, especially if you add extra liquid**)
-2 cups shredded skinless, boneless rotisserie chicken breast (**I poached my own chicken breasts with a little salt and pepper and shredded it. It takes almost no extra time.**)
-2 cups chopped bok choy (**I put in 3 cups**)
-1/4 cup fresh cilantro leaves
-1/4 cup small fresh basil leaves
-2 tablespoons fresh lime juice
-1-2 teaspoons fish sauce, to taste (**I used one teaspoon, but may do more in the future**)
-1-2 teaspoons chili-garlic sauce, to taste (**I used one teaspoon, but may do more in the future**)
-1/4 teaspoon salt, or to taste
-2 cups hot cooked rice noodles (such as Annie Chun's)
-1/4 teaspoon crushed red pepper, or to taste
1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly.
2. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes.
3. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, fish sauce, chili-garlic sauce, and salt. Taste broth and adjust seasoning as needed. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper flakes.