How many old wives tales do you buy into? Do you still believe that if you swallow gum it will stay in your stomach for seven years? Do you eat carrots to improve your vision? Do you eat chicken noodle soup to cure your cold?
While I’m not too sure about the truth in the first two tales, recent research shows that chicken noodle soup can actually cure the common cold. Without getting too technical, chicken noodle soup gets the cells in your body working in a way that helps defend against infection of the upper respiratory system. Most likely it is the combination of the chicken and the vegetables in the soup that help fight infection in the body.
I’m all for natural remedies and with cold season coming up I will be sure to have a freezer fully stocked with homemade chicken noodle soup. I’m also a big fan in dabbling with variations of the classic chicken noodle soup and integrating new ingredients that enhance the flavors of the traditional favorite. Replacing egg noodles with rice noodles and incorporating a few Asian inspired ingredients can transform your traditional chicken noodle soup into a Thai variation.
Lemongrass is a new ingredient to me, thanks to Litehouse Instantly Fresh Lemongrass and has instantly become a staple in my Thai dishes. Lemongrass typically comes in a stalk form so this is definitely a more convenient option. It has also been known to combat colds and flus!
With my Thai version of chicken noodle soup, I have combined the flavors of Litehouse Thai Peanut dressing, lemongrass, chicken and rice noodles for an authentic Thai flavor that is sure to please any hungry (or sick) palate. If you prefer to have a spicier version of this soup, feel free to add in any chili sauce that you may have on hand. You may want to avoid a spicier soup if you are using this to treat a cold.
Have you tried altering traditional chicken noodle soup? What are your favorite ingredients to add to this classic favorite?
- 1 tablespoon sesame oil
- 1 tablespoon Litehouse Instantly Fresh Garlic
- 2 teaspoons Litehouse Instantly Fresh Ginger
- 1 pound boneless
- skinless chicken breast
- ½ cup Litehouse Thai Peanut Dressing
- 1 cup crushed tomatoes
- 6 cups reduced-sodium chicken broth
- 6 ounces rice noodles
- 1 teaspoon Litehouse Instantly Fresh Lemongrass
- 2 cups shredded green cabbage
- 1 cup bean sprouts
- ¼ cup Litehouse Instantly Fresh Spring Onions plus more for garnish
1. In a large soup pot heat the oil over medium heat. Add in the garlic, ginger and chicken breast meat, cooking for 2-3 minutes until the chicken is no longer pink on the outside.
2. Add the tomatoes, dressing and chicken broth in with the chicken and bring to a boil. Add in the noodles and lemongrass then reduce the heat to low. Gently simmer the soup for 5 minutes.
3. Stir in the cabbage and cook for an additional 5 minutes. Remove the pot from the heat and stir in the bean sprouts and Litehouse Instantly Fresh Spring Onions. Ladle the soup into 4 bowls and top with a sprinkle of Litehouse Instantly Fresh Cilantro and a sprinkle of crushed peanuts, if desired.