Coconut-Curry Noodle Soup.

True to my goals to *keep it simple* this year, our diet has been pretty basic.

Lots of lean protein, vegetables and legumes.

Simple, uncomplicated meals that reduce our time spent grocery shopping, keep our insane-O grocery bills *in-check*, decrease the stress of *what's for dinner???*, allow me more time with my kids and less time in the kitchen......while still managing to fill our days with hearty, healthy food.

That's how we spend 6 days of the week. Simple, lovely food.

But on Saturday we have fun! Saturday is the day we let loose .

We run to the bakery for croissants and lattes.

We try new recipes.

We order in.

We call it *rest day*, as it gives us a rest from the routine preparation of food, the same simple meals, the healthy-ness of it all......

In reality, it's often not so much rest (because we like to cook, cook cook!) and it's certainly not un-healthy.

The opposite of un-healthy, I think.

This is a dinner I made for the family and some guests last Saturday night.
It exemplifies the extra bit of work I avoid during the week and embrace on the weekend.

When I saw the recipe it reminded me of the Pho, a Vietnamese noodle soup served with bean sprouts, basil, mint and wedges of lime. Pho was served in the cafeteria of my school every Tuesday (or was it Thursday?) and people would line up down the hall for it.....

The recipe was actually fairly simple, and the end result was amazing. So many incredible flavours.

Coconut-Curry Noodle Soup

[Adapted from Martha Stewart Living]

• 10 ounces Chinese wheat noodles (mein), or rice noodles (**I used rice vermicelli)
• 1 tablespoon safflower oil (**I used coconut oil)
• 1/4 cup plus 1 tablespoon Thai yellow curry paste (**I used Patak's MILD Curry paste, so the whole family could enjoy it)
• 4 cups chicken stock
• 1 can (14 ounces) unsweetened coconut milk
• 1 lemon
• Fresh basil, for garnish
• 1/2 English cucumber, chopped roughly, for garnish
• 3-5 green onions, chopped roughly, for garnish (**My addition)

Directions

1. Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.

2. Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).

3. Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, green onion, and lemon wedges. **I also added chopped basil and lime chicken (recipe below) to the soup before serving!)

Cook's Note

Noodles can be refrigerated for up to 1 day. Bring to room temperature before using.

Basil and Lime Chicken

[from Martha Stewart Living]

• 2 tablespoons fresh lime juice (from 2 to 3 limes)
• 1 tablespoon safflower or peanut oil (**I used coconut oil)
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons sugar
• 1 large shallot, thinly sliced into rings
• Coarse salt
• 2 boneless, skinless chicken breast halves (about 8 ounces each), pounded to an even thickness (about 3/4 inch)
• 1 cup basil leaves

Directions

1. Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.

2. Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.

3. Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.

Cook's Note

Chicken can be marinated for up to 1 day.

[Pictures and Original Recipes from this issue of Martha Stewart Living]