Recently I fell ill with a pesky respiratory ailment and as I got sicker my body craved that old folk remedy: chicken noodle soup.  But, I was tired of the same old chicken soup which, lately, seemed light on flavor and not very exciting. I saw this recipe somewhere; frankly I was pretty ill and can’t even remember where I spied it.  Last weekend I just had to give it a try. It’s a humdinger of a spicy, flavorful brothy soup and just the ticket for whatever ails you or maybe you want to add a new flavor to your soup repertoire. It sure is not my usual chicken noodle!

This was one time I got adventurous with the Madras even though I am not a huge curry powder fan.  The spicy combination of hot peppers (I used a medium hot yellow hot one, an even milder green hot pepper and part of a sweet red pepper) and curry powder was great for opening my sinuses. The coconut milk pulls the flavors together to play nicely.  I used only one can of it but the original recipe used two. I could taste all the flavors, even stuffed up.   I loved every spoonful and felt better after imbibing!

I made my soup with some butternut squash which was already cooked and relaxing in my fridge. The original recipe used cooked cubes of red skinned yam, I plan on trying that version soon.  It also had fresh basil leaves shredded on top of each bowl; feel free to add some, There was no fresh basil around so my soup is without it.  I used some skinny rice noodles; the original recipe called for some weird sounding bean noodles.  I might use wider rice noodles in my next version or gf egg noodles.  You might use chicken breast if that is what is in the fridge or freezer. Add more chili garlic sauce if you love it hot; I went with the lesser amount; go as high as 2 tsp. if you dare!  I added the zucchini for more vegetable impact, add or subtract a vegetable of your choice….

That’s the one thing I want to stress in this post; you don’t have to have every single ingredient to make a soup recipe, its okay to make substitutions.  This is not baking, where you need to be more exact.  The only thing I ask is: don’t complain all over the place if you dislike the dish after you made huge changes to the ingredients.  I see that on foodnetwork.com and epicurious.com all the time and it makes me nuts.  No whiners!

So have fun and throw a different and spicy soup that will warm you totally up, it’s really not that spring like today and your body will thank you.

 

Curry Noodle Soup Recipe

Ingredients

1-1/2 cups of cubed cooked butternut squash or yams
7-ounce rice noodles, skinny or wide

4 cups gluten free chicken stock (I like Kitchen Basics)
1 can full fat coconut milk
2 tablespoons curry powder
1 teaspoons chili garlic sauce
¾ pound boneless skinless chicken thighs, thinly sliced

1 small zucchini sliced into half rounds

1-2 red, yellow and/or green chilies, thinly sliced
4 green onions, thinly sliced
1 lime, cut into half

Directions

Roast a butternut squash which you have cut in half the long way and seeded.  I place the halves cut face down on a baking sheet sprayed with cooking spray, bake at 375 or 400 degrees until soft; 30-40 minutes, depends on the size and thickness.  Another option is 1-2 yams roasted and cubed.

Add the rice noodles to 1 ½ cups boiling hot water, turn off the heat and let stand ten minutes. Drain.

In a soup pot, combine the chicken stock, coconut milk, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken thighs and cook for 10 minutes. Add the zucchini at the start of the last 4 minutes. You don’t want them overcooked, still a tad crisp. Add the squash or sweet potatoes and the soaked noodles and heat through. Add the chilies and green onions and squeeze in the lime juice.

Serve the soup making sure you get some of the pepper chilies slices and green onions in each bowl.

Servings: four to six depending on bowl size.