Happy New Year everyone! As promised, I will not be curating any hefty declarations for this new year. Why? Because I always seem to fall short of the GIANT expectations I set for myself and then crash and burn when I discover that I’m not super human enough to pull them off. As people on this planet, we all have a million bullshit things we are responsible for day to day. If you are a parent, the list can go on and on in a fashion that is borderline intoxicating. For me, I eat when I am overwhelmed. It’s something I have always shied away from admitting out loud but it is the truth. I reach for sugar and then I binge. It feels good for a moment but my body always reminds me that the high is temporary. SO. I am simply saying this: I have a busy year ahead filled with possibilities. All I can do is try to fuel my body in a healthful and nutritious manner, work out 4-5 times a week and come Spring, return to running on the reg. Right now I am really enjoying my Orange Theory classes in Portland, my Peloton bike at home and the occasional run with friends. Things are really beautiful out there right now and all I can do is participate. Smile at the white wash adorning the trees. Breathe in the clean Maine air. Toast my toes by the fire. And exhale when I want to fucking stab someone in the eye. My resolutions this year are simply to: create a body I feel good in, be good to my friends and check off my goal boxes one by one.
Oh yea! And cook amazing shit.
Speaking of nourishing, I have been searching for the perfect winter, feed your soul, soup. And I just found it. Not only did it fill me up but it just cascaded this feeling of warmth all over me. Best part, took fucking 15 minutes you guys. I mean, this was lunch so I can’t be bothered with it taking forever. My husband even gave it the bona fide thumbs up and his ass is fickle. I mean, I can’t ever get lunch right by him unless it comes out of a box and has eight thousand calories. So this was a win. Literally, two pots. Easy peasy. You won’t regret it. And it’s super good for you.
- 2 tablespoons oil (don’t use olive oil as it will disturb the taste of the soup)
- 4 garlic cloves, chopped fine
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 8-16 oz. boneless chicken breast, sliced
- 5 cups chicken broth
- 2 tablespoons fish sauce
- 1 cup coconut milk
- 6 oz. udon noodles (cook more if you like, I like to use noodles made from heirloom wheat)
- 1 lime, juiced
- Veggies of your choice such as broccoli, pea pods, etc.
- Cilantro, a lime wedge and scallions to garnish
- In a large pot over medium heat, add the oil, garlic, ginger, and red curry paste. Saute for a few minutes until fragrant. Watch the heat as you don’t want the ingredients to burn, turn it down to low if necessary.
- Add the chicken and cook until it has a slight sear on the sides. If a sear isn’t possible, just until it is obvious the chicken is cooking. (lol)
- Add your veggies and saute for a moment before moving on to the next step.
Add the chicken broth, fish sauce, and coconut milk. Bring to a boil
In a separate pot, boil some water and cook the noodles according to the package directions
Pour the soup in your serving bowls, add a squeeze of lime juice, garnish and serve.