Now that the weather is starting to get cooler, comfort foods are going to be what we all desire. I’m guessing we must be nearing fall, or Starbucks rolled out the pumpkin spice latte premature this year. During the cooler months we want the food that fills us up and makes us feel all warm and satisfied. One of my favorite fall comfort foods is a warm bowl of soup. For me I love to go out and get a delicious bowl of Pho or Ramen, Vegas has a great selection of both of those (more to be discussed on that subject in the next few months). But going out all of the time can get a little pricy, and too much ramen is a little unhealthy (but it soooo good!). One of my favorite healthy and cheap alternatives that always hits that spot is Rachel Rays Spicy Asian Chicken Noodle Soup recipe.
I first found this recipe about 5 or so years ago while I was in college in a Rachel Ray magazine. Since then it has been my go to cheap comfort food. It is easy to make, very filling because of all the ingredients you can pack into it, cheap, and healthy. I hope you enjoy this recipe as much as I do and jazz it however you like to fulfill your soup craving.
Rachel Rays Spicy Asian Chicken Noodle Soup
- 6-8 Cups of fresh made Chicken Stock*
- The meat from one Rotisserie Chicken shredded, skin discarded and bones saved for new stock
- 2-3 tablespoons of Red Curry Paste
- 1 package of Maifun Noodles, cut the package in 1/3 so th y aren’t too long
- 1/2 of a Green Cabbage shredded or 5 baby Bok Choys chopped
- 1 Bell Pepper, thinly sliced
- 4 Scallions , sliced
- 1/2 bunch Cilantro, chopped
- 1 Lime, wedged
- Sriracha sauce
- Salt and Pepper
- Bring the stock to a boil in a large pot, whisk in curry paste.
- While the stock is boiling shred the meat from the rotisserie chicken
- Add the noodles to the broth and cook for 2-3 minutes, using two utensils of your choice to constantly pull apart the noodles.
- Add in cabbage and peppers and let them cook until soft.
- Add in chicken and season with salt and pepper.
- Make sure to taste and adjust the seasoning and the curry paste to your spicy level preferences.
- Garnish with scallions, cilantro, lime wedge and Sriracha.
Short and sweet and to the point, now let’s eat!
*For more on making your own chicken stock visit Tip Tuesday
Tip Tuesday: Chicken Stock 101 8/30/16