Gluten-free, Vegan Carnivore: March 2008 Archives

Photos by Ms. Jen with her Nokia N95 camera phone.

I am a big fan of the Thai Kitchen Spring Onion Rice Noodle Soup Bowl. Gluten-free, check. Dairy-free, check. Egg-free, check. Canola oil free, check. Takes only 3-4 minutes to make... Sign me up!

After I first found this little gem of Jenifer friendly food goodness at Trader Joe's a few years back, I would just make it by the package directions.  But ever since I have returned from Ireland, I have made it a meal by adding whatever complimentary veggies and meats that I have in the refrigerator and/or chicken broth if I have it on had.

Happy Spiced Up Thai Kitchen Rice Noodle Soup Bowl:

1 package of your fave flavor of Thai Kitchen Rice Noodle Soup Bowls (or any other instant noodle package, but I won't vouch for quality & gluten-free with other brands)

1/2 bowl (the plastic bowl that comes with the Rice Noodle Soup) of water

1 bowl (see directly above) of Chicken broth or veggie broth

All the packets of stuff that come in the Thai Noodle packaging.

Put all of the above in a pan on the stove that will fit plus room or find a big bowl and do it in the microwave. If stove, boil for 5 minutes. If microwave, nuke for 3 minutes.

As the soup is cooking, chop up whatever tasty vegetables and/or meat you have in the refrigerator that would be complimentary.

I like to use leafy green veggies: Bok Choy, escarole, spinach, kale, etc.

I also like to use pork (bacon or pancetta, pre-sauted/cooked), turkey or chicken leftovers, or cooked ground beef for extra protein.

Add the veggies and cooked meat to the soup, cook until boiling or the veggies are wilt-ish/ cooked to your taste.

Serve. Eat. Be happy.