A lot of you may wonder why I am writing blogs about words, feelings, emotions, connections...then I follow them up with recipes. Asking the question, "What do any of these topics have to do with food???", my answer is everything!!! Everything has to do with food and food has to do with everything! We are what we eat, I know I have said this before and I will say it again, over and over again. We need food, we want food, we like food, we gather around food, we entertain with food, we buy food, we make food, food is a necessity in our lives. For me food is in my soul, I am soul inspired and food motivated, good food, healthy food, real food, nutritious food. Food can be at the very core of how we feel each day mentally and physically.
This is our bodies only source of nutrition, vitamins, minerals, sustenance. Yes, I know there are soooo many supplements out there, BUT, there is no better way of nourishing yourself than with real food. The link between ones self and food is huge, as these are very important to our overall wellness. How we feel physically, emotionally and spiritually! Nothing to do with our religion but who we are inside, what we are about, merging the spirit with the human experience, OUR SOUL. Feeding our soul, nourishing our soul, nurturing our soul, food takes care of so much more than our taste buds and stomachs. With Savor You Soul I chose to educate and help heal the whole person, from the inside out. What happens inside has a direct effect on the outside, feeding your cells, internal organs, blood flow, lungs, heart, skin and a very important one YOUR BRAIN.
Health, wellness, happiness, success, friendship, partnership, marriage, in order to have all of this and more we need to be whole and feel whole. So let us build a healthy relationship with ourselves, body, mind and spirit, and notice how this changes your world and attitude toward it.
Thai Noodle Soup
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks*
* you can also make this without the chicken
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
1 teaspoons agave nectar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
Juice of one lime
Heat olive oil in a large stockpot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in fish sauce and agave nectar.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
Cook the rice noodles separately, and add to the bowls upon serving, pouring the soup over the top.