On long days when I come home and don’t want to cook for anyone, I make Asian Noodle Soup. This is my personal version of homemade Chicken Noodle Soup. Hope you enjoy it.
Asian Noodle Soup for one person consists of:
Chicken Broth, 1 1/2 cups
Coconut Milk, 1/2 cup
Rice Noodles (a.k.a. Rice Sticks, Rice Vermicelli. Crepe Myrtle in Stillwater and Lam’s in Seattle both have them.)
Three slices of fresh ginger
Some kind of meat or tofu, or a scrambled egg
Fresh garlic, salt, sriracha, rice vinegar, and pepper
-Let the chicken broth heat with the coconut milk. Add a small splash of rice vinegar and the spices. If you want to put vegetables in, go for it. I would recommend broccolini, cabbage, or peppers.
-If your meat is raw, put it into the pot well before the rice sticks. Once your meat or protein is safe to eat and fully cooked, add the rice noodles and the basil (you can add the basil whenever, I just like mine green). The noodles literally take 3 minutes, tops, once your soup is rolling at a low boil.
-Cook for three minutes, test the noodles to make sure they are done, and then EAT.