Sunday, February 16, 2014


Here we are again, the weekend has flown by as usual and we have had our 659 storm this winter.  Normally winter doesn’t bother me but Mother Nature does not seem to be in her happy place so far this year. 

There aren’t a whole lot of Thai restaurant choices where I live… actually besides the local Italian restaurant, our selection is limited to pizza, Tim Hortons and Subway, so when I was craving some Thai a couple of weeks ago I threw this soup together.  As usual I didn’t measure anything, that’s just how I roll most of the time, so I wasn’t sure I would be able to recreate it, but I had another go at it tonight and it turned out much the same.


  • 1 block organic firm tofu (or chicken if you’re not a tofu fan)
  • 5 – 6 cups chicken broth
  • 2 – 3 tsp Thai Fish Sauce
  • 2 tsp Sriracha Sauce (I added more but I like mine spicy)
  • 1 inch piece of fresh ginger
  • 1 large garlic clove minced
  • 3 – 4 green onions chopped
  • 2 carrots, julienned
  • 1 1/2 cups sliced cremini mushrooms
  • Handful of bean sprouts (optional)
  • Brown rice vermicelli
  • handful of fresh Cilantro, chopped
  • Juice of 1/2 lime
  • salt, pepper, granulated garlic, EVOO
  • Hot Sesame Oil (optional)


Remove as much water from the tofu as possible.  I put mine between a couple of layers of paper towel and press with my cast iron pan for a few minutes.

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Cut in cubes, toss with a little EVOO, salt, pepper, granulated garlic and a few drops of Hot Sesame Oil if you’re using.  Let sit for 15 mins or so.

Saute mushrooms, set aside.  Saute tofu till slightly crispy, set aside. 

In a large pot combine stock, ginger, fish sauce, Sriracha, and minced garlic.  Simmer over medium heat for 15 mins.  Add tofu mushrooms, carrots and noodles. The amount of noodles is up to you.  If you want more of a broth soup add less noodles, a thicker soup add more.  Simmer till noodles are cooked and carrots are soft.  Add lime juice, cilantro, green onions, a couple more drops of hot sesame oil, and bean sprouts.

Serve immediately

thai inspired spicy noodles

Those of you who know me in real life know I am the kitchen gadget queen.  I think I have every gadget / appliance that was ever made for the kitchen.  It’s an addiction really. I have a big mandolin that will julienne for me but one of my more recent purchases is a Julienne Peeler.  This thing is the bomb!  If you don’t have one, and you suck at hate julienning veggies you need to get one of these. It works just like a veggie peeler and in seconds you have nice thin julienned strips.

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Have a good week everyone!

~ Jackie 



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