Welcome, Spring! I created this soup for you because, yesterday, it was rainy and a little chilly here. I needed something bright and cheery to keep me warm. After going gluten and dairy free, I developed an intense friendship with Asian foods. When I crave something, it is usually a little spicy with a hint of curry. I don’t mean traditional Chinese cuisine, which relies heavily on regular soy sauce (which we can’t have,) but instead Thai and Vietnamese foods. After a long day, these rice based cuisines soothe my weary gf soul.
Without further ado, I bring you:
Asian Inspired Spring Soup
One whole Chicken, cooked in salted and peppered water, and de-boned. I really like Smart Chicken. Chop up the meat into bite sized pieces.
Into the remaining broth add:
Two cups of gf noodles.I used Tinkyada penne. Cook the noodles until al dente. You may need to add some packaged broth to the soup if the noodles soak up too much. I use Pacific brand. Right on the package it states gluten free. You gotta like that.
Once the noodles are al dente, add:
One bunch of green onions, sliced
One pkg. Enoki mushrooms, bottom of stems removed; if you canâ€™t find Enoki, try baby portabellas sliced in half
One bunch of asparagus sliced in one inch pieces
One to Two Tablespoons Thai Kitchen Green Curry; and
One pkg. frozen petite peas
Let simmer with the chopped chicken.Serve hot with homemade gluten free bread and perhaps, a cheese course if you can eat it.
For our daily bread, I used Bobs Red Mill Gluten Free Homemade Wonderful Bread Mix because I didn’t have time to make bread from scratch.
Was it good? Let’s just say there were no leftovers.