Asian Carrot and Noodle Soup

After reading a bunch of Asian recipes I feel like I need  to make something in that vein. Of course, the kicker is having those ingredients at hand. Sure enough, that swift backside boot has me improvising with the paltry contents of my fridge! 

I blend cilantro, garlic, ginger, kaffir lime leaves, soy sauce, fish sauce and some turmeric. Chicken stock comes to a vigorous boil. Shaved slices of carrot cook in the stock. The herb paste goes in along with cooked rice noodles and coconut milk. A squeeze of lime or lemon and you have a fragrant, brightly colored bowl of slurpy noodles, soft carrots and a resounding broth. It's a stone soup story!

ASIAN CARROT AND NOODLE SOUP

DF, GF, EF

Serves 4

1 cup Cilantro Leaves and Stems

3 Garlic cloves

1/2 inch knob of Ginger

3-4 Kaffir Lime Leaves

1 tablespoon Soy sauce

1 tablespoon Fish sauce

1 teaspoon Turmeric powder

3 cups Chicken Stock

1 large Carrot

2 cups cooked Rice Noodles

1/2 cup Coconut Milk

Lime or Lemon

Process or blend cilantro, garlic, ginger, kaffir lime leaves, soy and fish sauce and turmeric to a rough paste. Do not puree it completely.

Bring chicken stock to a boil in a broad saucepan.

Shave carrots with a peeler and add to bubbling stock. 

Scrape the herb paste into the stock. 

Drop cooked noodles into the soup. 

Pour coconut milk into soup.

Let soup simmer for 7-10 minutes to develop flavor.

Squeeze some lime or lemon over soup and slurp by the bowlful!

Who knew the meager contents of my fridge would result in such a richly flavored, appetite gratifying soup! 

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