Tuesday, December 30, 2008

Asian Chicken Noodle Soup

Easy recipes are great, but you don't need me to tell you that. The reward of homemade food in just a few simple steps is always worth it. And it's even better when you have most of the ingredients.

So we made Asian Chicken Noodle Soup today from Cooking Light, and it turned out quite well, despite some slight modifications.

To start, we deviated from the recipe and cooked our chicken. But we did that only because our chicken was frozen. When nearly all the chicken was cooked on the outside, we added the garlic, ginger (which we grated from fresh root instead of from a bottle) and lemongrass. We let those ingredients mix for a few minutes.

Then we added the chicken broth and water and brought to a boil.

Then we added the pasta and let it cook for about 5 minutes. After the noodles were just about done, we added the chopped cilantro, fresh lime juice, salt and sliced green onions. (We didn't have any red chile peppers, so instead we left it out and added ground chili pepper to individual servings.)

Even with slight modifications, the dish turned out well. It was nice to have a comfort food dish -- chicken noodle soup -- with Asian flavors. The ginger was fragrant throughout the process, and it really made the kitchen smell nice. The flavors were great and worked well despite the lack of red chile peppers. And adding the chicken frozen and cooking that first turned out well, too.

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