This week’s recipe was inspired by an Asian guest that we were hosting for lunch at our guest house. As a novice learning to cook, I was always taught by the Sisters to really think about the person that I was cooking for: What would they like to eat? What would bless them? Subtle subtext here: it’s not about what I like to cook, or what blesses ME! So a gluten-free, colorful Thai soup came to mind — a recipe that I squirreled away awhile ago in hopes that some time I would have the opportunity to make it. I made a few adaptions which resulted in the recipe below.

As I was chopping, I noticed that all of the ingredients were vibrant shades of green, so I dubbed them the liturgical ingredients of ‘ordinary time’. We rounded this lunch off with a delicate spinach and spring mix salad topped with avocado, fresh strawberries and candied almonds, and pita crisps. The dessert was a homemade Mango and Vanilla Panna Cotta — a recipe that I hope to share in future weeks!

** This recipe was adapted from Once Upon a Chef **

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Thai Chicken, Spinach and Rice Noodle Soup

SERVINGS 4people CHANGE SERVING SIZE people

COOK TIME 15minutes

PREP TIME 10minutes

READY IN 25minutes

Ingredients

• 1 tbsp. vegetable oil
• 1/2 cup shallot(s) thinly sliced, from 1-2 large shallots​ or red onion
• 1 tbsp. ginger minced, fresh​, about a 1" piece, peeled​
• 2 tbsp. curry paste Thai green
• 4 cups chicken broth
• 1 can coconut milk (13.5 fl oz),​ unsweetened
• ​1 tbsp. fish sauce
• 4 packed tsp. brown sugar light or dark
• 2 tbsp. lime juice fresh, from ​2​ lime​s​
• 1/2 tsp. turmeric
• For Serving
• 4 oz. rice noodles thin
• 2 cups chicken cooked, shredded, from a roti​sserie or roast​ chicken
• 4 handfuls spinach baby, stems removed
• 1 handful cilantro fresh, chopped
• 3 scallion(s) thinly sliced
• Sriracha sauce
• Lime wedges

Instructions

1. Heat the oil in a medium soup pot over medium-low heat.
2. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.
3. Add the green curry paste and cook, stirring constantly, for 1 minute more.
4. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
5. Meanwhile, cook the rice noodles according to the package instructions. If not using immediately, let them sit in a bowl of cold water.
6. When ready to serve, taste the soup and adjust the seasoning.
7. Gently reheat the noodles in the microwave, if necessary (remove from water first!).
8. Place baby spinach in the bottom of the serving bowl, place the rice noodles and shredded chicken on top and ladle the hot broth over top and sprinkle with cilantro and scallions.
9. Serve with a lime wedge for garnish.