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Thai Tuesday

Nope…it’s not Taco Tuesday. It’s Thai Tuesday. I’ve been looking forward to trying out this Organic Thai Style Curry Chicken Broth. I don’t always cook during the work week, especially since I arrive home late most days, but when I have a taste for something, I make the effort.

I’ve been thinking about my mom, Solange, today and how much she loved the show Chopped on the Food Network . I wrote a post on my mom teaching me how to cook, which you can read about here. I’ve never really liked the show Chopped, but my mom watched it every day, for hours. I’m more of a 30-Minute Meals, Pioneer Woman, and Master Chef kind of girl.

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Chicken Breasts, chopped vegetables, lime, oil and vinegar

This whole dish was inspired by the Organic Thai Curry Chicken Broth. I’ve never heard of it until I saw it in the grocery store a few months ago. This meal was really quick to prepare. I’m an experienced cook and am used to making meals quickly. I also use whatever ingredients I have and enjoy being creative.

I set the bone-in chicken breasts out last night to dethaw. I chopped up some vegetables and prepared Vermicelli noodles (not pictured). Bless my husband’s heart! He attempted to make dinner and made the grave mistake of boiling the broccoli. I haven’t boiled broccoli in years. I prefer roasted broccoli and so do my kids. In fact, I prefer all of my vegetables roasted. There was no undoing the boiled broccoli, although I could have used it for one of my favorite vegan broccoli potato soup recipes. However, instead, I decided to roast it and use it as a garnish for my soup. I don’t like wasting food.

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Sauteed vegetables. LPC

My oil of choice was coconut oil. After seasoning the chicken, I sauteed the chicken, then vegetables, then added the Thai Curry Chicken broth (plus added 2 cups of my homemade chicken broth), and then the noodles. Ordinarily, I’d marinate chicken for a day or two, but I didn’t have the time. I’ve read a few articles on how healthy bone broth is, particularly because of the collagen. I also attribute my immune health to eating my homemade broths and soups weekly.

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Thai Curry Chicken Soup. LPC

I ladled the noodles and broth in a bowl, then topped with the chicken and broccoli. I didn’t want soggy chicken or broccoli. If I weren’t so hungry, I would’ve been patient enough to add a touch more red pepper flakes, carrots, and green onions for the visual, but I ate it up. The dish came out DELISH! Bon Appetit!

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