Green Curry Noodle Soup with Basil Lime Chicken

Part of surviving the horrible regimen of Brian being on call for Snapfish (especially during the holidays) is finding interesting new things for us to eat: I stay occupied and available for the momentary periods of chatting, and we both get to eat tasty food and enjoy the wines that pair with them.

As I was scouring the food magazines this morning while he was on an endless call because the photo portion of Walgreens was imploding on itself, I found this recipe in Martha Stewart Living from December 2011.

Green Curry Noodle Soup with Basil Lime Chicken

Adapted from recipes in Martha Stewart Living, January 2011


  1. •10 ounces Chinese wheat noodles (mein) or rice noodles
  2. •1 tablespoon safflower or peanut oil
  3. •1⁄4 cup plus 1 tablespoon Thai green curry paste
  4. •4 cups chicken stock
  5. •1 14 ounce can low-fat unsweetened coconut milk
  6. •1 lemon
  7. •Garnish: lemon, basil leaves, thinly sliced English cucumbers


  1. 1.Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
  2. 2.Heat remaining 2 teaspoons of oil in a medium saucepan over medium heat. Cook curry paste, stirring until fragrant. 1-2 minutes.
  3. 3.Whisk in stock. Raise heat, and bring to a boil.
  4. 4.Whisk in coconut milk. Cook until just simmering (do not boil).
  5. 5.Cut lemon in half and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Add chicken (see recipe below).  Garnish with your choice of garnishes.

Basil Lime Chicken

Adapted from recipes in Martha Stewart Living, January 2011
-serves 4-


  1. 2 tbsp fresh lime juice (2 or 3 limes)
  2. 1 tbsp safflower oil
  3. 2 tbsp low-sodium soy sauce
  4. 2 tsp sugar
  5. 1 large shallot, thinly sliced into rings
  6. kosher salt
  7. 2 boneless, skinless, free range, organic chicken breasts (about 8 oz each) pounded to an even thickness of 3/4 inch
  8. 1 cup basil leaves


  1. Stir together 1 tbsp lime juice, oil, soy sauce, sugar, shallots and 3/4 tsp of salt in an 8-inch square baking dish.
  2. Heat broiler.  Arrange chicken on top of shallots 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 the pan juices.
  3. Transfer chicken and reserved pan juices to a bowl.  Toss with basil and remaining tbsp lime juice.

Chicken and Okra Gumbo

One of my favorite things in the world is to meander through the neighborhood with Brian on a Sunday morning.  We have no agenda and we just let our curiosity (and often our appetites) dictate our pauses, window shopping, actual shopping, and eating.  This morning our wanderings found us strolling down Market and after months of resistance, for a reason I felt strongly but could never entirely articulate, we finally tried Criolla Kitchen, which is in the former all-night Bagdad Cafe location.

It was delicious.  The first thing we ordered was a cup of gumbo, which we chased with sweet potato tater tots which, when dipped in the crack-ridden sauce they come with, can’t help but make you happy.

We were inspired to try our own version of gumbo, so we pulled up a Food & Wine recipe on the iPhone, stopped into Sharon Stone’s and had delicious gumbo for dinner.

Like most New Orleans cuisine, it’s not exactly low in calories, but it is all kinds of warming and delicious.

Chicken and Okra Gumbo

Food & Wine
-serves 4-


  • 1 cup all-purpose flour
  • vegetable oil
  • 1 large white onion, cut into 1/2-inch dice
  • 3 large celery ribs, cut into 1/4-inch dice
  • 2 green bell peppers, cut into 1/2-inch dice
  • 3 garlic cloves, finely chopped
  • 6 cups chicken stock or low-sodium broth
  • 6 ounces andouille links, thinly sliced
  • 2 bay leaves
  • 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning
  • 1 tablespoon dried thyme
  • 1 tablespoon smoked hot paprika
  • 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
  • One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded
  • Salt and freshly ground pepper
  • Tabasco
  • Steamed rice, for serving
  • 2 scallions, thinly sliced


  1. In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
  2. Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
  3. Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.