We’re Cooking: Thai Style Noodles in a Ginger Broth


I haven’t been able to find a perfect Tom Yum soup yet in Hawaii, which is somewhat troubling since it was my main go to favorite on any given night back in Dallas. So, the other evening I pulled out a plethora of veggies we had gotten from our local farmer’s market on the Big Island and created this spicy, ginger filled dish, ideal with a glass of summertime Rose. Aloha


Thai Style Noodles in a Ginger Broth
1 tablespoon olive oil
1 white onion, chopped
2 tomatoes, chopped
2 ribs celery, chopped
1 cup chopped Napa cabbage
1 cup spinach or kale, whichever you have, chopped
3 ounces mushrooms, whatever you can find – Shitake would be ideal, but button or Cremini work too, sliced
1 small cucumber (optional) chopped
2 tablespoons fresh soft herbs, we had cilantro and basil, but you can use mint or parsley too
2 cloves garlic, minced
2 tablespoons grated ginger (I like ginger, so adjust to your taste)
2 teaspoons Sambol Oelek or other hot chili sauce (again, adjust to your taste)
8 ounces pasta, we used whole wheat angel hair
1 cooked chicken breast, shredded
6 cups vegetable stock or water (low sodium if you use stock)
2 teaspoons low sodium soy sauce
Black pepper


Fill a pasta pot with water and place over high heat to bring to a boil to cook the pasta.
Add olive oil to a stock pot. Bring the heat to medium and add the onions, garlic, celery and ginger. Cook until just softened then add the cabbage, cucumber, mushrooms and sambol. Cook another few minutes, then add the tomatoes and stock. Bring to a boil then simmer as the pasta is cooking. When the pasta is cooked just a touch over half way drain and add to the soup. Add the spinach, chicken and herbs. Stir to combine then add the soy sauce with 1/2 teaspoon black pepper. Simmer together for about 5 minutes, taste to adjust any final seasonings to your taste. Ladle into large bowls and serve steaming hot.