Healthy Soup - Week 7: Soup for the Soul

We had a pretty critical moment this week. The Hub was sick. Monday he woke with a bad cold. By Tuesday he was in pretty bad shape but the worker bee that he is - he went to work. I received an email from him mid day: 'I want a spicy, brothy soup with noodles for dinner.' Hmmmm, a man after my heart? Well, yeah, he already has that.

I haven't mentioned this to him but I'm convinced the craving came from watching an episode of Anthony Bourdain where Anthony was expounding about the virtues of hot asian style soup with slurpy noodles. Yum.

My version...


Red Curry Broth with Baby Bok, Mushrooms and Chinese Noodles (plus a little cayenne for love..)
6 cups chicken broth
1/2 cup red curry paste
2 inch cube of peeled ginger - minced
5 garlic cloves - minced
6 baby bok choy - sliced thinly
12 cremini - sliced
1 tbsp honey
1 tbsp fish sauce
1 tsp olive oil
1 tsp sesame oil
1 tsp salt
1/4 tsp cayenne powder
1 pound of chinese noodles - cooked al dente.

In a soup pot simmer the garlic and ginger. After about a minute stir in the curry paste and 1 cup of broth. Once the broth is combined add the remaining broth, the boks, cremini slices, cayenne powder, salt and fish sauce. Simmer for about 20-30 minutes. Finish with the honey and sesame oil. Ladle in bowls and top with noodles. Inhale the wonderful aroma and dive in.