I am, again, behind. Behind everything to tell the truth. It seems that a day doesn’t have enough hours for me, and the baby is not even here yet! If you’re thinking that I must be very busy with preparation and what not, stop. Stop now. It is not happening either. I am just not able to follow any schedule, I feel like I am “spread” everywhere and accomplishing nothing, if you know what I mean. Or maybe you don’t, that’s fine too.
So we/I bought some clothes for the baby. It is so easy. But that’s it. It just feels so overwhelming, and every time I try to search for some “necessities” I give up after 5 minutes with a promise to come back to this task later. Preferably tomorrow. Did you feel like this too, or it is just me? Am I so unprepared and inadequate? Oh…
Fortunately I have a friend that tries to guide me a little bit and I am so grateful for that. Today she said that at least I am no more in denial. That’s true, I am not (anymore), but still it is not making things any easier. And there is no reason to be in denial, this is not an accident that I am expecting. It is just these ads and pregnancy websites (and I am visiting only one!) and baby stores, they are bombarding me with information and it takes time (my time) to sift through that, and I don’t like that.
Ok, this post was supposed to be about soup. So let’s get to the point. This Thai soup, or maybe only Thai inspired (it comes from food network, so who knows) is tasty, a little bit spicy, not too much and it freezes very well. I like to pull it out and reheat during cold evenings, when nothing tastes better than a bowl of soup.
This recipe was found at Food Network and tried for the first time at Amanda’s delicious dinner party. 🙂
Ingredients:
- 1 tbs vegetable oil (olive oil will work well)
- 1 onion
- 2-3 cloves garlic
- 2 tbsp green curry paste
- 6 cups low sodium chicken broth*
- 1 can (15 oz) coconut milk
- 1 tbsp fish sauce
- 2 -3 red bell peppers
- 4 oz thin rice noodles
- 2 small skinless chicken breast (~1 lb)
- 1 tbsp lime juice
- 1 cup chopped cilantro OR parsley
*It is important that the broth will be low sodium one. There is plenty of salt and flavor in fish sauce and curry paste, if regular broth is used the soup becomes too salty.
Instructions:
- Slice the onion into thin pieces.
- Heat the oil in a large pot, add the onion and cook for about ~8 min. – until it becomes soft and lightly browned. Stir occasionally.
- Add curry paste.
- Mince garlic and add to the pot. Mix well and cook, stirring continuously, for ~2 minutes. It will become nice and fragrant.
- Add chicken broth, coconut milk and fish sauce. Stir well, bring to boil and then let simmer over medium-low heat.
- In the meantime slice bell peppers into thin stripes, add to the broth.
- Add rice noodles, stir well and cook for ~3 min.
- While the soup is simmering, cut chicken breast into small pieces and add to the pot. Cook until it is cooked through, ~5 min.
- Add lime juice.
- Add cilantro OR parsley.
- Stir well and serve.
Yield: ~5 portions
Nutritional Info: Cal 437, Prot 27g, Carb 36g, Fat 18g, Fiber 3,9g
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