We spent last weekend in picture-perfect Thailand... eating, drinking, diving, eating, swimming, getting massages, eating, lazing on white sandy beaches, eating... you get the general picture ;)
But we are back to our city lives now... and after a couple of days of being depressed about our vacation coming to an end, we're shamelessly scouting locations for our next holiday :)
While we're at that, we really wanted to go easy on our stomachs and eat light after all the delicious food we stuffed our faces with, so I like a good little girl, I turned to Soup!
Not only are soups filling and delicious, they're easy to make and extremely good for you... And all one needs to do, is patiently allow a bunch of ingredients to bubble away in a basic broth, while you can take a shower, change and generally feel more human at the end of a busy work day.
Inspired from recipes I've been reading on South-east Asian cooking, all you need for this dinner-in-a-bowl is, a bunch of ingredients, a hungry tummy and.... a BIG bowl! :)
Ingredients:
- 250g boneless Chicken
(or 1 chopped carrot + 1 cup chopped french beans)
- 3 tbsp Soya Sauce
- 3 tsp rice wine Vinegar
- 2 tbsp Sesame oil
- 2 Garlic cloves, minced
- 2-3 tsp Sesame seeds,
- 2 tsp Ginger, minced
- 1 tbsp Sugar
- 2 cups Cabbage, chopped
- 6-7 Spring Onions, finely sliced
- 2 cups Chicken or Vegetable broth
- 1/2 packet Chinese pan-fry noodles (or whole wheat spaghetti if you cant find noodles)
- 1/4 cup Coriander, chopped
Method:
1.) Cut the chicken breast into bite-sized pieces. Transfer to a bowl. Add the Soy sauce, rice wine vinegar, and sesame oil, and allow the chicken to marinate in this for about 15-20 mins.
2.) Toast the sesame seeds on a hot pan and grind a little to form a coarse powder. Whisk together the garlic, crushed sesame seeds, ginger, sugar and some vinegar in a bowl. Set aside.
3.) Bring a pot of water to boil on high heat. Add a tablespoon of salt and Cook noodles till tender. Drain.
4.) Heat the remaining Sesame oil in a large pan. Add the chopped spring onions and saute for a couple of minutes. Add the chopped Cabbage, and saute till the cabbage is tender. (If making this vegetarian, add the chopped carrots and beans at this point, and saute till tender)
5.) Add the chicken (or vegetable) broth and bring to a full boil. Add the marinated chicken along with the marinade, and the garlic-sesame mixture. Reduce heat and simmer till the chicken is cooked.
6.) Add the noodles and stir in half of the chopped Coriander. Switch off heat.
Ladle the soup into bowls and garnish with remaining coriander. Add some sweet-chili sauce if you like ( I love it!) and Eat up! :)
*A quick note about the chicken/ vegetable broth... It's basically 2 stock cubes dissolved in 2 cups of hot water, or a can of ready to use broth.*
But we are back to our city lives now... and after a couple of days of being depressed about our vacation coming to an end, we're shamelessly scouting locations for our next holiday :)
While we're at that, we really wanted to go easy on our stomachs and eat light after all the delicious food we stuffed our faces with, so I like a good little girl, I turned to Soup!
Not only are soups filling and delicious, they're easy to make and extremely good for you... And all one needs to do, is patiently allow a bunch of ingredients to bubble away in a basic broth, while you can take a shower, change and generally feel more human at the end of a busy work day.
Inspired from recipes I've been reading on South-east Asian cooking, all you need for this dinner-in-a-bowl is, a bunch of ingredients, a hungry tummy and.... a BIG bowl! :)
- 250g boneless Chicken
(or 1 chopped carrot + 1 cup chopped french beans)
- 3 tbsp Soya Sauce
- 3 tsp rice wine Vinegar
- 2 tbsp Sesame oil
- 2 Garlic cloves, minced
- 2-3 tsp Sesame seeds,
- 2 tsp Ginger, minced
- 1 tbsp Sugar
- 2 cups Cabbage, chopped
- 6-7 Spring Onions, finely sliced
- 2 cups Chicken or Vegetable broth
- 1/2 packet Chinese pan-fry noodles (or whole wheat spaghetti if you cant find noodles)
- 1/4 cup Coriander, chopped
Method:
1.) Cut the chicken breast into bite-sized pieces. Transfer to a bowl. Add the Soy sauce, rice wine vinegar, and sesame oil, and allow the chicken to marinate in this for about 15-20 mins.
2.) Toast the sesame seeds on a hot pan and grind a little to form a coarse powder. Whisk together the garlic, crushed sesame seeds, ginger, sugar and some vinegar in a bowl. Set aside.
3.) Bring a pot of water to boil on high heat. Add a tablespoon of salt and Cook noodles till tender. Drain.
4.) Heat the remaining Sesame oil in a large pan. Add the chopped spring onions and saute for a couple of minutes. Add the chopped Cabbage, and saute till the cabbage is tender. (If making this vegetarian, add the chopped carrots and beans at this point, and saute till tender)
5.) Add the chicken (or vegetable) broth and bring to a full boil. Add the marinated chicken along with the marinade, and the garlic-sesame mixture. Reduce heat and simmer till the chicken is cooked.
6.) Add the noodles and stir in half of the chopped Coriander. Switch off heat.
Ladle the soup into bowls and garnish with remaining coriander. Add some sweet-chili sauce if you like ( I love it!) and Eat up! :)
*A quick note about the chicken/ vegetable broth... It's basically 2 stock cubes dissolved in 2 cups of hot water, or a can of ready to use broth.*
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