Thai Chicken Noodle Soup

Oh the irony. The moment I perfect homemade chicken broth I head to bed with sinus congestion and a sneaky case of fatigue. You know the kind — where you’re well enough to feel guilty about lying in bed, but having hauled yourself half way down the stairs realize you’ve got to stop and sleep. So you do. Which confuses the cats and is as uncomfortable as it sounds.

I had initially intended to make a Thai coconut soup, with lots of ginger and bits of galangal floating amidst mushrooms, lemon grass and hot peppers. Instead I pulled the covers over my head, too foggy to spell galangal let alone slice it.

So I made a quick and simple Thai-inspired chicken noodle soup. Although I provided the recipe a while ago, I didn’t include a photograph.

Now that you know what it looks like, let me tempt you further by saying it takes less than half an hour to make. Just slice the chicken and veggies while the broth comes to a boil. You can even make the soup ahead of time and add the noodles just before serving. Very versatile.

And tasty. While it should serve four, Andrew and I ate the whole thing between us — although in our defense we ate nothing else for dinner. Not the most substantial meal ever, but making it didn’t exhaust me and was the perfect dish to ease me back into eating.

Now that I’m feeling stronger, I’ll see if I can make that Indian soup I’d promised, and hope the exertion leaves me enough will power to stay out of the Hallowe’en candy.