Our family has been studying different countries and cultures over the past few months, which has included sampling different cuisines, all of which have been thoroughly enjoyed. We have had some great opportunities to try out new recipes and to learn more about people from around the world and look forward to learning more about many more cultures throughout this year.
The other day, as I was looking around Barnes & Noble, I came across some discounted recipe books. I went out on a limb and purchased a couple of them. I usually look up recipes on allrecipes.com or just google until I find what I am looking for. For our International Studies Program this year, I have been borrowing a lot of library books on different countries' cuisines. I wasn't very impressed with the recipes I had tried, despite spending HOURS working on creating culinary surprises. So, out of desperation, I purchased a couple of books, which turned out to be a wise investment. The recipes we have tried thus far have been very easy to follow, taking less time than I am used to, and the results are FABULOUS! Because I have been so impressed with these books, I have decided to share one of them with you.
I will share a recipe out of this book. I know that once you have made it, you will have to buy this book, as well. This recipe is found on page 122.
Thai Noodle Soup
1 package (3 ounces) ramen noodles
12 ounces chicken tenders
2 cans (about 14 ounces each) chicken broth
1/4 cup shredded carrot
1/4 cup snow peas
2 tablespoons thinly sliced green onion
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
3 tablespoons chopped fresh cilantro
1/2 lime, cut into 4 wedges
1. Break noodles into pieces. Cook noodles according to package directions, discard flavor packet. Drain; set aside.
2. Cut chicken into 1/2-inch pieces. Combine chicken broth and chicken in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes.
3. Add carrot, snow peas, green onions, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with lime wedges.
Prep and Cook Time: 15 minutes
Makes 4 servings
We made this last night, doubling the recipe. Everyone who ate it, absolutely LOVED it. We agreed that we will try it vegetarian-style next time, omitting the chicken and using vegetable broth instead of chicken broth. Maybe we'll use some mushrooms. And we will be buying the 10 cent ramen noodles, instead of the more expensive ones. Also, we will be quadrupling the recipe, it was gone so fast. Don't forget to squeeze your lime over the soup right before you eat it!
We also made the Thai Coconut Iced Tea, which was composed of coconut milk, jasmine tea, and a pinch of sugar. We are a HUGE tea-drinking family, so it was a beautiful complement to our meal.
When you do purchase your own book, I am sure you will want to try out some more of these yummy Thai recipes. These are a few others that we have tried this past week that were rated 9+ and 10 by our family:
Thai Pizza (page 114)
Scallops, Shrimp, and Squid with Basil and Chilies (page 166)
Thai Coconut Iced Tea (page 132)
Next week, we will be learning about Japan...I'm so excited to try out some of the yummy Japanese recipes out of this cookbook! :)
~.~ the purple sprout
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