Ginger Chick’n Noodle Soup
8 comments »
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.
Ingredients:
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 edamameDirections:
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!
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Laura on June 11, 2012 at 12:23 am
Hey Brooke,
Looks great! I have such a hard time cooking vegan meals that the whole family will enjoy. I haven’t yet tried any of the store bought meat replacements. Do your kids like them?
Was also wondering if you have tried to make your own vegan sausage? My brother requested sausages the other day and I am unsure if I could make it work.
Cheers
Laura
Katrina on June 11, 2012 at 5:02 am
This sounds so fabulous! I love it!
mangiabella on June 11, 2012 at 9:25 am
this looks fantastic…i am loving all these amazing dishes you are whipping up that are so darn healthy….you’re rubbing off on me woman…in the most delightful way
Skye on June 11, 2012 at 9:40 am
This looks incredible! I don’t know how you keep coming up with so many different delicious noodle dishes!
Bev @ Bev Cooks on June 11, 2012 at 2:21 pm
Ohhhhhh Lawdy, I luuuuv this one!
Jennifer | Mother Thyme on June 11, 2012 at 8:49 pm
Oh yes, this is my kind of meal! Love the line up of ingredients in this tasty bowl of soup!
anna on June 11, 2012 at 10:27 pm
mmm i just love all the delicious veggies in your recipes! makes for some beautiful color, and of course they’re good for you!
Adina on June 12, 2012 at 7:26 am
Yummy yummy yummy. Love that there’s freshly grated ginger in this dish. I want to have this for dinner with a limeade as a dinnertime picnic on my roof. I can’t think of anything that screams summer more.