Vietnamese Chicken and Rice Noodle Soup

I've been stowing my slow-cooker safely in the cupboard for about 2 years. I keep intending to use it---don't get me wrong, I like the idea of throwing some stuff in a pot and coming home after work to a hot and tasty meal just as much as the next person. But somehow I never put it together.

I have been scoping out slow-cooker cookbooks for over a year. Either they are too expensive or they include too many recipes that I wouldn't actual make, so I put off buying one. Then I found the new WW Slow Cook It. It got the price tag to usable recipe ratio right, so I brought it home.

This noodle recipe was the first we attempted out of the book. (Mark actually made it!) The basic recipe is comforting, but kinda plain. But that's ok with me, it leaves a good canvas for decorating with other flavors. We enjoyed adding some hoisin and a dash of habanero hot sauce in addition to the suggested green onion, cilantro and lime juice. Sriracha would probably be good, too. This soup can go which ever direction you want to take it!

Vietnamese Chicken and Rice Noodle Soup

~Print Recipe~

• 2 chicken breasts, 1/2 lb each (recipe called for bone in, we used boneless)
• 8 springs fresh cilantro, plus leaves for topping
• 6 green onions, cut and separated into white and green parts
• 1 stalk lemongrass, trimmed and chopped 
• 3 cloves garlic, bruised
• 1 teaspoon coriander seeds (we used 1/2 teaspoon ground)
• 1 cinnamon stick
• 1/2 teaspoon salt (plus more to taste)
• 1/8 teaspoon black pepper (plus more to taste)
• 2 32-ounce cartons low-sodium chicken stock
• 1/4 pound rice noodles
• Basil, mint, lime wedges, hot sauces for garnish

1. Combine chicken, cilantro springs, white part of green onions, lemongrass, garlic, coriander, cinnamon stick, salt and pepper in a 5- or 6-quart slow cooker. Pour broth over chicken and veggies. Cover and cook until chicken is fork tender, 4-5 hours on high or 8-10 hours on low.
2. Once it is cooked, transfer chicken with a slotted spoon to a plate and let stand until cool enough to touch. Discard bones (if necessary) and cut or shred into bite-sized pieces.
3. Meanwhile, cook noodles according to package directions. Drain. 
4. Strain broth to remove vegetables and spices. Stir chicken and noodles back into broth. Cover and cook until chicken and noodles are hot, 5-10 minutes.
5. Ladle soup into bowls, squeeze lime juice over soup and garnish with desired toppings.

Serves 6

Tom Kah Gai: Chicken Coconut Soup

I've always been a fan of Thai food, but Thai cooking somehow seemed rather mysterious. Then Amber told me about a wonderful cookbook called Quick & Easy Thai. (Now, I've seen some "easy" Indian food cookbooks that don't seem to have a quick recipe in them, so I was a little hesitant.) But, the author--previously a Peace Corps volunteer in Thailand--wrote these recipes for busy people to cook on a weeknight.

As it turns out, many Thai recipes are not difficult to prepare and can be made any time, not just on fancy special occasions. The recipes I've tried are pretty amazingly simple, but still incredibly delicious. Some of the recipes call for exotic ingredients (that is, if you live in Oregon and not California), but most of the time you can substitute or skip an ingredient and your dish will be fine.

This is an impressively flavorful soup! It pairs well with other recipes in the book, like chicken satay or crab cakes.

• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce
• 2 green onions, thinly sliced crosswise
• 6 wild lime leaves, cut into quarters (optional)
• 2 tablespoons coarsely chopped cilantro
• 1 1/2 cups unsweetened coconut milk (a light version is available at Trader Joe's)
  
• 1 1/2 cups chicken broth (or vegetable broth or water)
• 10-12 slices galanga (this is a relative of ginger--I substitute fresh ginger slices)
• 2 stalks fresh lemongrass (available at Whole Foods and Safeway--do not leave this out!)
• 3/4 pound boneless chicken cut into bite-sized chunks (or tofu!)
• 1 cup thinly sliced fresh mushrooms

1. In a small bowl, combine the lime juice, fish sauce and green onions (plus half of the wild lime leaves--optional). Set aside. Put chopped cilantro in a separate small bowl and set aside.
2. In a medium saucepan, add the coconut milk and the chicken broth. Bring to a light boil over medium-high heat. Stir in the galanga or ginger and lemongrass (plus remainder of lime leaves, if using.)
   
3. Add the chicken and mushrooms. Return to a gentle boil and simmer until the chicken is cooked--about 10 minutes.
4. Remove from heat. Pour the lime juice mixture into the pot and mix well! Ladle soup into serving bowls and sprinkle chopped cilantro. Serve immediately.
   

*Serves 4*

I substituted the chicken for tofu only because I was also serving another chicken dish, but if you use vegetable stock, tofu and leave the fish sauce out this would be vegan. The fish sauce does add a distinct depth to the soup, though, as it does to a lot of Thai dishes. If you have vegetarian friends who eat fish, leave it in for best results.