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Sunday, February 16, 2014

Soup Sunday- Thai Chicken Soup

Thai Chicken Soup

This recipe is adapted from one that appeared in Fitness Magazine. I used cooked chicken from a rotisserie chicken I bought from the grocery store deli. It speeds up the preparation and is a good way to use left over chicken. You can use uncooked chicken breast, and then just cook until the meat is done before adding the liquids.  This recipe would also be really good with shrimp or pork. Feel free to experiment with ingredients and make the recipe your own.

I love Thai food. It is full of complex flavors and fresh ingredients. Lots of veggies and spices. Meat is just an ingredient making Thai food a healthy option. I love cooking Thai food because it reminds me of the 3 weeks I spent traveling there. I spent a week on my own and 2 weeks with a small group through Intrepid Travel. The company is located in Australia, so I was the only American in our group of 10. The rest were from Canada, Australia, New Zealand and England. We had such a great time together. I think about them often. Our guide Paula is one of my Facebook friends. She now lives in Tasmania with her husband and two small children.

We spent our time exploring the rain forest and remote beaches in the south.  The food was wonderful and the Thai people are incredible. So friendly and welcoming. I would love to go back some day. For now I will have to settle for a taste of Thailand by cooking Thai food.

Thai Chicken Soup

2 tablespoons sesame oil
1 tablespoon minced garlic
2 teaspoons minced ginger root
2 cups shredded cooked chicken
¼ cup chunky peanut butter
1 can crushed tomatoes
5 cups chicken broth
1 tablespoons fish sauce
1 tablespoon Thai red curry paste (optional)
6 ounces rice noodles
2 cups shredded Napa or Chinese cabbage
1 cup fresh bean sprouts

Heat oil in soup pot; add garlic and ginger and sauté for 1 minute. Add chicken and stir to coat with the garlic and ginger mixture. Mix peanut butter into tomatoes. Add along with chicken broth to the pot.  Add fish sauce and bring mixture to a boil. Reduce to a simmer and add the rice noodles. Cook 5 minutes.  Add cabbage and cook another five minutes.  Add bean sprouts and turn off heat.

Can be garnished with chopped peanuts, chopped green onion and cilantro.

National Duathlon Championship 2013

Chris Wodke
Founder & Manager Team CMT

Chris is a triathlete and long distance runner. She is a two time participant of the Boston Marathon.  She was the 2012 National Champion Paratriathlon Open Division. In 2013 she qualified as a member of the Team USA Duathlon Team. She will compete in 2014 at the Age Group World Duathlon Sprint Championship in Pontevedre Spain.

She is the author of the book, “Running for My Life” that details her experience as a CMT affected athlete.
Team CMT is a group of athletes and supporters working to raise awareness and to find a cure for CMT. We have 143 members in 28 states. We also have members in Australia, Canada, Vietnam, Turkey, Finland and Iran. If you wish to join us visit our web site; or

CMT or Charcot-Marie-Tooth is the most commonly inherited peripheral neuropathy. It affects over 155,000 Americans (as many as MS).  It is a disease of the nerves that control the muscles. It is slowly progressive, causing loss of normal function and or sensation in the lower legs/feet and arms/hands.

Symptoms include; muscle wasting in the lower legs and feet leading to foot drop, poor balance and gait problems Atrophy in the hands causes difficulty with manual dexterity.

Structural foot deformities such as high arches and hammer toes are common.

Poor tolerance for cool or cold temperatures and many people have chronically cold hands and feet.

Additional symptoms may include fatigue, sleep apnea, breathing difficulties and hearing loss.

Additional Link
Follow CMT affected Paratriathlete Timmy Dixon

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