Food

Easy Thai Chicken Noodle Soup

Easy Thai Chicken Noodle Soup {praylivecreate.com} #recipe

Special thanks to my husband Heshan Fernando from Fernando Fotography for the picture above!

We have a favorite recipe in our household, and it’s called Thai Chicken Noodle Soup. It all started when I came across Heather Christo’s amazing Spicy Thai Noodle Soup on Pinterest and was like: We. Need. This. Now.

Heshan has a serious thing for Thai food, and I was looking for any excuse to use the big bag of mung bean noodles Steph sent home with us on an earlier visit.

We’ll be sending her home with a truckload of this stuff the next time she comes our way… 

Ninja Squirrel Sriracha Sauce {praylivecreate.com}every squirrel was kung fu fighting….

So Thai Chicken Noodle Soup was born. It’s easy. It’s fast. And it feeds large groups of people. You can adjust the spice level to your taste, and you can use whatever curry paste you want.

Panang? Yep! Red curry. Not a problem. Green curry? I haven’t tried it, but I can’t say that I won’t.

Ingredients:

3 lbs boneless skinless chicken thighs
3 Tbsp garlic paste
3 Tbsp ginger paste or 1 root galangal
1-3 Tbsp curry paste (to taste)
1 box chicken broth
1 can coconut cream
1 can coconut milk
1-2 Tbsp fish sauce to taste
1 package rice noodles or mung bean noodles
1 bunch cilantro
1 bunch basil or Thai holy basil
lime juice to taste

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 6-8

How to Make:

1. Trim the fat off the chicken thighs and throw them in a large stock pot with oil over medium heat.

2. Lightly brown chicken thighs, then add garlic paste, Thai galangal (a Thai ginger root) or ginger paste, and curry paste. Heshan uses galangal to keep things legit, but I use crushed ginger paste and it still tastes great.

3. Add a box of chicken broth and keep heat at medium so things come to a simmer.

4. Add a can of coconut cream and a can of coconut milk. If you don’t have coconut cream, you can also do two cans of coconut milk.

5. Stir things up so the chicken doesn’t stick to the bottom and keep it at a simmer for 10 mins or so. Add 1-2 Tbsp of fish sauce to taste.

6. Break apart rice or mung bean noodles and separate into bowls for serving.

7. Ladle the hot soup into the bowls over the noodles and garnish with a splash of lime juice, cilantro, and basil.The noodles cook in the bowl within minutes. If we’re able to make it to the Asian food store we’ll grab Thai holy basil, but if not regular basil works well also.

We literally can’t get enough of this recipe, and if you have the ingredients on hand it comes together in no time. Hope you enjoy!

Kim from praylivecreate.com

 

Photo of Spicy Thai Noodle Soup taken by Heshan Fernando for Fernando Fotography

 

Recipe Review: The Easiest Crock Pot Shredded Chicken Ever

the easiest crock pot shredded chicken, ever

Hi friends. It’s summer. You know what sounds good in summer? Shredded chicken!

I don’t know about you, but my Midwestern roots practically beg for anything that resembles backyard BBQ fare once the calendar hits summertime. Add to that our new obsession with using the crock-pot as a secret weapon to save time, money, and sanity (it’s technically an oven-free summer recipe!) and an idea was born.

One quick Pinterest search later, and I found this recipe for crock-pot shredded chicken. Simple. Perfect. Exactly what we needed. We picked up the organic chicken breast and organic chicken broth at Costco, reached into the hubster’s spice cabinet, set the crock-pot, and were ready to go.

This was hands down one of the easiest and most cost effective recipes we’ve made. It made enough shredded chicken to feed us for two weeks, and we were able to use it for a bunch of different dishes.

My initial plan was to make a sugar free BBQ sauce and serve the chicken on gluten-free rolls. But we ended up using it for a million other things, which only means I’ll have to make this again. First we put the chicken in brown rice wraps with shredded cheese and veggies. Then I mixed it into Amy’s lentil soup and added a splash of sriracha sauce for a super easy meal. Next I smothered it in the hubster’s homemade tikka masala sauce and served it over brown rice.

the easiest crock pot shredded chicken, ever

What I love most about this recipe is that the options are endless. Here are some of the ideas I had while making this chicken:

  • Shredded chicken sandwich. Use Against the Grain rolls for a gluten-free, yeast-free bun. Add sugar-free ketchup or BBQ sauce to make it even better!
  • Shredded chicken pizza. Add it to a store bought pizza like Against the Grain pizza (gluten-free, yeast-free) or your brand of choice. Or put it on top of a brown rice wrap (link above) with BBQ sauce and shredded cheese and bake for 10 minutes.
  • Brown rice stir fry. Stir in the shredded chicken with day old rice and egg, broccoli or peas, and red and green peppers. Top with coconut aminos in place of soy sauce.
  • Chicken Salad. Mix with canola mayo or Annie’s lemon chive dressing for an egg-free mayo alternative. Serve in a wrap or on a sandwich.
  • Salad with shredded chicken. Add pistachios or walnuts, cherry tomatoes, and carrots. Top with lemon juice and olive oil.

Do you guys have any ideas for using this simple shredded chicken? Let me know! I’m thinking of adding this into our regular meal rotation.

It’s Getting Hot in Hurr

My new favorite summer recipes (no oven needed!)

Last weekend I discovered something that is probably a duh moment for most people, but apparently took me over three decades to learn – crockpots are your best friend in the summer.

It felt like this:

Dinner will be ready for the hubster and I as soon as we enter the door, our apartment won’t feel like a billion degrees, and I will only endure mild suffering in our un-air conditioned kitchen, which will be offset by delicious food for nearly zero effort.

summer in NY {wearegospelgirls.com}

Last weekend I went on a crockpot spree. First I pinned a bunch of recipes using ingredients I already had onto a board called This Week’s Menu. Then I made sweet potatoes in the crockpot (what?!) using this recipe and served it with a lime mahi mahi using this stove top recipe.

Stove top recipes totally count as oven free in summer.

Then I made this taco meat recipe overnight. A-mazing. Don’t even take my word for it. Just make it, wrap it in a brown rice tortilla or whatever your thing is, sprinkle some cheese and veggies in there, and put it in your mouth.

Oddly enough I’m not even doing salad this summer. I’m just serving pre-cooked beets from Costco and organic sugar snap peas from Trader Joe’s, and the husband is loving it. I doubled all of the recipes, and we’ve been eating “cooking-free” all week long.

What about you guys? Do you have a favorite summer recipe? Do you turn the oven off and turn to no-cook, crock pot, or stove top recipes?

Original photos of “Female Baker With Oven” by stockimages from freedigitalphotos.net and The Flame by Bobbi Jones Jones. Text added by Stephanie Oh.

Recipe Review: Gluten-Free Pumpkin Mac n’ Cheese

recipe review: gluten free pumpkin mac n' cheese {wearegospelgirls.com}

Because it’s the middle of the week, and we all need a little fun to get us over the hump, let’s talk about food. Steph has been oohing and aahing over pumpkin mac n’ cheese for ages, so when I visited for the (in)RL conference she was all, “Let’s make pumpkin mac n’ cheese,” and I was all, “Let’s! And I’m going to eat an entire bag of chips while you do it!”

She did the cooking, I did the eating and picture taking.

Including pictures like this.

puppies {wearegospelgirls.com}

Hello, baby! You’re so pretty! 

Her hubby did the grass-cutting.

It was a fair distribution of labor.

So to make a long story short, Steph first stumbled across pumpkin mac n’ cheese from this butternut squash mac n’ cheese recipe by Angela at Oh She Glows. Angela is vegan, and she is incredible chef. In-credible. Steph and I are not vegan, and we each consider cheese a regular part of our diet. Also while we love us some butternut squash, canned pumpkin is even easier. Hence, Steph’s pumpkin mac n’ cheese… a recipe based on Angela’s recipe, but with some twists to make it easier and cheesier for us.

The Ingredients We Used

1 can of pumpkin
Olive oil, salt, pepper
1 tbsp organic butter
3/4 cup coconut milk (you can also use regular milk)
1 tbsp brown rice flour (you can use any gluten-free flour)
2 tsp Dijon mustard
3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tbsp fresh lemon juice
1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
1 box Annie’s gluten-free macaroni and cheese (Trader Joe’s also makes a killer gluten-free mac n’ cheese for even less)
1 bag frozen organic peas

How We Did It

1. Boil water and begin to cook the macaroni noodles according to the box. You can add a drop of olive oil to them to keep them from sticking together.

2. While the noodles are boiling, add the pumpkin, butter, cheese powder packet from mac n’ cheese box, milk, flour, dijon mustard, garlic, lemon juice, and salt and pepper to a small pot, whisk well and cook over low heat until it thickens into a cheese sauce

3. Drain the macaroni noodles once they’re cooked and transfer back to pot. Pour the cheese sauce over the noodles and stir.

4. Stir in frozen peas to taste.

Ta-da! The verdict: it was delicious. Steph said it turns out even better with Trader Joe’s gluten-free mac n’ cheese, and she also prefers spinach to peas. As a first time taster, I was easy to please and will definitely make this again!

pumpkin mac n cheese {wearegospelgirls.com}

P.S. For anyone looking to lend a hand in the disaster recovery in Oklahoma, Samaritan’s Purse is taking donations of any size and has a disaster relief team on site right now. Also, First Response Team of America is a great organization my friend Karyn told me about. They’re on the ground right now as well using state of the art equipment to help those who have been affected by the tornados.

Recipe Review: Baked Potato Soup

potato soup recipe review {gospel girls}

This week the hubster and I tried a new recipe that I found on Pinterest: Crock Pot Loaded Baked Potato Soup by Hannah Holzmann. We bought a crock pot a couple months ago, and I can hands down say that it has been one of the best things we’ve ever done for our marriage. And our stomachs. And our week nights. And almost every area of our lives.

We love throwing a bunch of uncooked ingredients into a giant pot, plugging it in, and waking up to the smells of an amazing meal simmering away in the kitchen while we slept. (Though yes, I might be neurotic enough to put a fire alarm nearby, because the thought of anything safely cooking while I’m sleeping still seems too good to be true.)

This is a great one for anyone who is gluten-free, sugar-free, yeast-free, or who just loves potatoes. I fall into all of those camps, and so I literally jumped at the chance to try this out.

You can find the original recipe here. We mostly followed Hannah’s instructions with only a few small changes to suit my husband’s tastes.

Here’s what I used:

  • 5lb bag of organic russet potatoes from Trader Joes
  • 2 boxes of organic chicken broth from Trader Joes
  • 5 tsps of minced garlic
  • 1 packet of cream cheese

The original recipe says that you can dice the potatoes without peeling them, but I peeled them for the hubster, because he likes them better that way. Then I tossed them into the crockpot with the chicken broth and garlic and set it to cook on low for eight hours overnight. We left the crock pot sealed but unplugged during the workday, and the food was still nice and hot when we came home. We then quartered a packet of cream cheese (the original recipe calls for two packets, but one made it creamy enough for us) and mixed it up in batches in the blender. My husband chopped up some chicken sausage to mix in, I brought it to a simmer again on the stove, sprinkled salt, pepper, and green onions on top, and we were ready to go.

Overall, we loved this recipe! It made enough to feed the two of us for several nights in a row and is super easy to reheat on the stove for a quick dinner. The only thing I would recommend doing differently is making the soup on a Saturday morning instead of a weeknight, so that all the steps (cook, blend, transfer to a stock pot) could be done in one day without any big clean up after work.

Steph and I are collecting recipes we tried and love on this Pinterest board so that we can easily share them with each other and our friends. This one definitely makes the cut. I hope you enjoy it!