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 ChickenAdapted from recipes in Martha Stewart Living, January 2011
- •10 ounces Chinese wheat noodles (mein) or rice noodles
- •1 tablespoon safflower or peanut oil
- •1⁄4 cup plus 1 tablespoon Thai green curry paste
- •4 cups chicken stock
- •1 14 ounce can low-fat unsweetened coconut milk
- •1 lemon
- •Garnish: lemon, basil leaves, thinly sliced English cucumbers
- 1.Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
- 2.Heat remaining 2 teaspoons of oil in a medium saucepan over medium heat. Cook curry paste, stirring until fragrant. 1-2 minutes.
- 3.Whisk in stock. Raise heat, and bring to a boil.
- 4.Whisk in coconut milk. Cook until just simmering (do not boil).
- 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 ChickenAdapted from recipes in Martha Stewart Living, January 2011
- 2 tbsp fresh lime juice (2 or 3 limes)
- 1 tbsp safflower oil
- 2 tbsp low-sodium soy sauce
- 2 tsp sugar
- 1 large shallot, thinly sliced into rings
- kosher salt
- 2 boneless, skinless, free range, organic chicken breasts (about 8 oz each) pounded to an even thickness of 3/4 inch
- 1 cup basil leaves
- Stir together 1 tbsp lime juice, oil, soy sauce, sugar, shallots and 3/4 tsp of salt in an 8-inch square baking dish.
- 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.
- Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tbsp lime juice.