“Summer cold”. Now, that’s an oxymoron!
I haven’t come down with a cold during the summer months in a long time and this one came at me quickly and with a vengeance. I slept for two days and, on the few occasions I got out of bed, I staggered around the house like Frankenstein’s monster, wandering aimlessly from room to room, only to collapse back into bed after a few minutes.
At one point, during a semi-lucid moment, I thought it would be “fun” to submit a post about my favorite chicken broth recipe but I was so exhausted that my fingers refused to type and my brain was operating on emergency reserve power. I really don’t have a favorite chicken broth recipe, but I like to think that I do, when I’m sick.
I’m feeling a little better now…still drained of energy but at least my brain is firing on more than one cylinder.
So, let’s see if I can reconstruct the broth I made while I was feeling ill. I’m glad I took a few pictures because I can barely remember making this, even though it was only a few days ago!
4 cups chicken broth (I used boxed chicken broth)
1 handful of dry, wide, Thai rice stick noodles (why, why, why?)
1 small jalapeño
A tiny bit of thinly sliced onion
1 garlic clove
¼ cup fresh spinach
1 Tbs soy sauce
Use a mandoline to slice the chilis and garlic. I couldn’t tie my shoes because I was so deliriously sick but did that stop me from using a razor sharp kitchen instrument…heck no! Slice the lime into quarters…again with the sharp tools! Set these aside before you hurt yourself.
In a 4 quart pot, add the chicken broth and simmer over medium/low heat. Add the garlic and soy sauce. Add the Thai noodles. Simmer for a few minutes. Hover over the stove for a moment before realizing that the noodles will probably take FOREVER to cook.
Walk away and forget that you are cooking something. Go back to the kitchen for a glass of water and remember that you have something on the stove. Check to see if the noodles are soft. They probably won’t be. Lean over the broth and slowly breath in through your nose and out through your mouth several times. Toss a sliver of habanero or jalapeño into the pot and keep breathing. This is the therapeutic part of the program. You may not enjoy the broth when it is done but you will at least have had a moment to clear your sinuses!
Once the noodles have softened, Pour the broth into a large bowl. Add the spinach, onion and as much of the chilis as you dare to. Squeeze some lime juice into the broth.
Why on earth did I add the Thai noodles? The darn things are so wide and slippery that they defy chopsticks, forks and spoons. The only way I could eat them was to slurp them from the bowl. And, since I was sick, that was totally acceptable.