Sorry it's been so long. Had family related fun...went on a trip and just got back from the freezing province of la belle Quebec.
Today's recipe is brought to you by way too many carrots, canned chicken and some spice mix from Bulk Barn.
We have: carrots, onion, green onion, garlic, ginger, coconut oil, coconut cream/milk, chicken stock, canned chicken, spinach, gluten free noodles, and Thai curry spice mix.
Start by slicing your onion in half, lopping off the ends along the way. Peel and slice into half moons.
Peel and cut the ends off of the carrots, and slice on the diagonal.
Chop some garlic and ginger along the way. I had already chopped garlic & ginger that I had frozen from a huge batch I had from a previous co-op box, so extra easy!
Grab your favourite soup pot, and toss in a good tablespoon or two of coconut oil over medium heat.
Once it has melted, dump in the onion, garlic and ginger, and sautee until fragrant.
Add the carrots.
Now would be a good time to put in a tablespoon of the spice mix. It's quite a great mix, and costs less than a dollar for 1/8 of a cup.
You should also add the chicken and break it up in the pot, broth and all. Don't diss the canned chicken; it works great, is cheap at Costco, and if you don't tell them they never know!
I didn't have any chicken stock on hand (shocking I know?!) so I used about 1 tablespoon of bouillon and about 2 cups of water to even it out.
Start simmering for 15 minutes.
Half way around the 10 minute mark, add in the noodles. I didn't have rice vermicelli (what kind of gluten free household is this?!) so I used my amazing Costco GF ramen noodles which turned out dandy. I broke them in half so that I wouldn't have yards of noodles. Feel free to adjust to your preference.
Bring back to a simmer and cook until the noodles are, well cooked!
At this point you can add the spinach leaves for colour, along with with coconut milk/cream.
Just promise me that you don't let it boil, pretty please? It will do funny things to the soup.
Ta da, dinner is served!
Garnish with chopped cilantro (didn't have any), green onions (I used frozen so I placed them in the bowl so that they would warm when I poured the soup on top) and some lime (again, my fridge was empty except for 20 pounds of carrots...)
ENJOY!!!!
Recipe below from my Mummy Dearest!
Today's recipe is brought to you by way too many carrots, canned chicken and some spice mix from Bulk Barn.
We have: carrots, onion, green onion, garlic, ginger, coconut oil, coconut cream/milk, chicken stock, canned chicken, spinach, gluten free noodles, and Thai curry spice mix.
Start by slicing your onion in half, lopping off the ends along the way. Peel and slice into half moons.
Peel and cut the ends off of the carrots, and slice on the diagonal.
Chop some garlic and ginger along the way. I had already chopped garlic & ginger that I had frozen from a huge batch I had from a previous co-op box, so extra easy!
Grab your favourite soup pot, and toss in a good tablespoon or two of coconut oil over medium heat.
Once it has melted, dump in the onion, garlic and ginger, and sautee until fragrant.
Add the carrots.
Now would be a good time to put in a tablespoon of the spice mix. It's quite a great mix, and costs less than a dollar for 1/8 of a cup.
You should also add the chicken and break it up in the pot, broth and all. Don't diss the canned chicken; it works great, is cheap at Costco, and if you don't tell them they never know!
I didn't have any chicken stock on hand (shocking I know?!) so I used about 1 tablespoon of bouillon and about 2 cups of water to even it out.
Start simmering for 15 minutes.
Half way around the 10 minute mark, add in the noodles. I didn't have rice vermicelli (what kind of gluten free household is this?!) so I used my amazing Costco GF ramen noodles which turned out dandy. I broke them in half so that I wouldn't have yards of noodles. Feel free to adjust to your preference.
Bring back to a simmer and cook until the noodles are, well cooked!
At this point you can add the spinach leaves for colour, along with with coconut milk/cream.
Just promise me that you don't let it boil, pretty please? It will do funny things to the soup.
Ta da, dinner is served!
Garnish with chopped cilantro (didn't have any), green onions (I used frozen so I placed them in the bowl so that they would warm when I poured the soup on top) and some lime (again, my fridge was empty except for 20 pounds of carrots...)
ENJOY!!!!
Recipe below from my Mummy Dearest!
