I developed this easy recipe while suffering from a terrible cold this winter. I started making it for my friends while they were sick, and it really helped their colds and it tasted fantastic. Try it out next time you're sick, or have it anytime.
teaspoon dried lemon grass (pulse in spice grinder or use mortar and pestle to grind into fine powder)
teaspoons curry (Malaysian Ginger Curry or you can use Thai green or red curry paste)
ounces Thai rice noodles (1.6 oz bag Thai Kitchen Ginger flavored rice noodle soup)
Serving Size: 1 (800) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 99 g28 %
Total Fat 11.1 g17 %
Saturated Fat 2.2 g11 %
Cholesterol 64.5 mg
Sodium 509.4 mg
Dietary Fiber 3.7 g14 %
Sugars 7.2 g28 %
Protein 22.8 g
Chop chicken and veggies into med sized chunks. Spinach can be roughly chopped and set aside to add at the end with the noodles.
Add vegetable oil, chicken (chopped into med sized chunks also), creole seasoning, and all the veggies except the zucchini and spinach. Saute for 2-3 minutes on medium high.
Add water, chicken broth, noodle flavor packets, chili flakes, garlic, ginger and lemon grass. Bring to a boil and then let simmer on Med heat for 10 minutes. Add Zucchini and curry. Let simmer another 2-3 minutes. Then add spinach and noodles. Let cook for 3-4 minutes. Enjoy.