I am heading out tomorrow on business travel and will more or less be gone for the next couple of weeks. As such, I spent today cleaning out the refrigerator and using the vegetables and other perishables in the house as much as possible.
I decided that soup would be a good way to use up what was in the refrigerator and also give Mr. Meat and Potatoes something to eat while I am away.
I have had some Thai Culinary Stock on hand for some time now. I have to admit that I was a little bit intimidated by it. I decided that it was time to give it a try. I had some jalapenos on hand and for whatever reason I thought that would be a good compliment to the stock.
The broccoli technique I employed was strictly so that Mr. Meat and Potatoes wouldn't avoid the dish all together. If you like broccoli you do not have to make it so fine it looks more like an herb than a vegetable!
All in all, this was good. Very good. It definitely has a kick and I can taste the lemon grass in the Thai stock coming through.
If you are not a fan of Asian flavors you could just stick with vegetable stock for this recipe. If you do that I would suggest adding some additional spices/herbs of your liking. Mr. Meat and Potatoes suggested adding some corn for sweetness and I agree that would be good, too!
Thai Noodle Bowl
32 oz Thai culinary stock
32 oz vegetable stock
2 tbsp olive oil
1 small yellow pepper diced fine
1 small red pepper diced fine
2 jalapeno peppers diced fine
1 cup broccoli florets "shaved" (just the very tops chopped very fine)
1/2 large red onion diced fine
2 cloves garlic minced
6 oz udon noodles, cooked
Salt and pepper to taste
Clover sprouts for garnish
In a stock pot heat olive oil over medium heat and add the peppers and onion. Saute until tender. Add the broccoli and saute a few more minutes. Add the stocks and bring to a boil. Season with salt and pepper. Turn the heat down to low. Add the cooked udon noodles and let simmer for a few minutes.
Ladle into bowls to serve and top with some clover sprouts.