Ginger Chick’n Noodle Soup
Is it just me or is summer the most manic season ever? What happened to this whole concept of “lazy summer days”? Sheesh.
Today, alone we have eaten waffles, swam until our skin shriveled, cleaned the house 82 times, visited the library, grocery shopped, cooked dinner, watched two movies, and hunted for new homes. I was sitting on the couch, balls of my feet aching, head fuzzy with a lack of cohesive thought, and wondered if I should go to the doctor and get a blood test. Why am I so tired? I asked myself for 34 seconds straight. And then I typed out that list of today’s to-do’s and was like…oh.yeah.
So I stunk it up big time on cooking last week. There was just waaaay too much chaos to also cook. But this week, I’ve got lists and schedules and a table in Google docs planning out so many healthy, plant-based summertime recipes you might just have to sit at your computer screen and wait for the posts to come it. Yup. That good. Worth waiting for.
Prepare thyself. And I’m going to go prepare myself for bed. Because, holy cow. I am summertime sleeeeepy.
Vegan Ginger Chick'n Noodle Soup
Yield: 6-8 servings
Prep Time: 10
Cook Time: 10
Total Time: 20
Packed with colors and seriously mind-bending flavor, this Ginger Chick'n Noodle Soup takes 10 minutes to toss together and tastes like summer in a bowl. It LOOKS like summer in a bowl, too. Just pretty and perfect in every way.
1 tablespoon coconut oil
1 small purple onion
3 cloves garlic, chopped
4 stalks celery, diced
2 tablespoons shredded ginger
1 red pepper, diced
1 yellow pepper, diced
5 cups veggie broth
1 can coconut milk
1 tablespoon green curry paste (optional)
4 ounces soba noodles, uncooked
1 1/2 teaspoon salt
1 1/2 cups fresh corn (about 4 ears fresh corn will yield the right amount)
1/2 cup fresh basil and/or cilantro, chopped
1/2 cup scallions, diced
1 small pouch Gardein Chick'n strips (or Quorn chick'n tenders, but they aren't vegan)
1 cup shelled edamame
In a large pot, melt the coocnut oil over medium-high heat. Toss the purple onion and garlic into the coconut oil. Cook for 1 minute, then add the celery and ginger. Cook and additional 1 minute or so, then add the peppers, curry paste, veggie broth and coconut milk. Bring to a boil. Add the soba noodles and salt. Cook for 6-7 minutes, or until the noodles are softened. Remove from heat and toss in the corn, basil, scallions, chick'n strips and edamame. Stir and serve immediately. Enjoy!