This little phrase is my number one goal with my clients, helping them find the energy of their soul.
In seeking out this energy, you come to know what makes you happy, what moves you, what dreams you have for yourself, what you want out of life, what direction you are headed. All those little bits and pieces that make you who you are, becoming better connected to this energy and allowing this energy to guide you on this journey called life.
Your inner connectedness, that is what I call the energy of your soul. Using this connection to help your body and your brain navigate through each day, in happiness and peace, a feeling of contentment in who you are and the choices you make. Once that connection is found it is so important to nurture this energy, both inside and out. Each day, giving or allowing yourself to move freely in your own energy and knowing that this is where you are supposed to be and what you are doing is exactly what you are meant to be doing. With lessons to be learned, some hurdles to get over, some mountains to climb, losses to get through, hearts that feel broken. All these things bringing you back to your who you are and the energy of your soul.
Every day isn't the same, sometimes it may feel that way, but each day is a new opportunity to create something inside yourself. Even if it is just to get through the day as best you can, you are creating strength, a new outlook on the day, finding something new inside. Make finding this energy an exciting challenge, creating a world for yourself that makes sense and that touches your soul in every possible way. Savor the energy of your soul!!!
Thai Noodle Soup
1 ½ lb boneless skinless chicken breast, cut into 1 inch chunks
1 tbsp olive oil
4 cloves garlic, minced
1 red bell pepper, diced
½ yellow onion, diced
3 tbsp red curry paste
1 tbsp fresh grated ginger
6 cups chicken broth
1 can coconut milk
8 oz rice noodles
1 tbsp fish sauce
2 tsp brown sugar
3 green onions, sliced thin
½ cup cilantro leaves
¼ cup fresh basil, chopped
Juice of 1 lime
Heat olive oil in a soup pot. Season chicken chunks with salt and pepper. Add chicken to the pot and cook until golden, about 3 minutes. Remove chicken and set aside.
Add garlic, bell pepper, and onion, cook stirring occasionally until tender.
Stir in red curry paste and ginger cook for about 1 minute.
Stir in chicken broth and coconut milk.
Add the chicken back in the pot and bring to a boil, reduce the heat and cook for approximately 10 minutes.
Stir in rice noodles, fish sauce, and brown sugar, cook until noodles are tender.
Remove from the heat and add green onions, cilantro and lime juice.