Egg Drop Soup

Okay a little whinge here, we live in Georgia and waking to temperatures in the single digits and feeling like negative numbers should not happen!!  Unfortunately that’s exactly what happened this morning and we’ll be lucky to get up to 30F.  Not our favorite kind of weather!  So, with it being crazy cold outside we needed to warm our insides and for that, nothing is better than a steaming bowl of soup.  Today we decided it would be Egg Drop Soup, not only because it’s simple & quick to make and we had all the ingredients in the house, but also because Maisie has been cleared to have eggs as we test her tolerance and vasomotor rhinitis response.  This soup took minutes to make and got big thumbs up and smiles from Maisie and all of us.

Egg Drop Soup

• 4 cups Cheaters Chicken Soup or broth
• 1/2 tsp. powdered ginger
• 1/2 tsp. ground white pepper
• 1/4 tsp. garlic powder
• 1 TBS. sesame oil
• 1 TBS. fish sauce
• 2 TBS. coconut aminos 
• 1 TBS. arrowroot powder (can use corn starch, tapioca/cassava/yucca starch)
• 2 eggs
• 2 TBS. water
• 1/3 cup sliced green onions
• salt to taste

In a heavy pot, bring the soup, ginger, pepper, garlic, sesame oil & fish sauce to a boil.  While that is coming to a boil, in a small bowl, mix the coconut aminos and arrowroot powder to form a smooth slurry.  In a separate bowl, whisk the eggs and 2 TBS. water together.  Once the soup begins to boil, stir briskly while slowly adding the arrowroot slurry.  Allow to boil for 30-60 seconds and then lower the temperature.  Still stirring the soup continuously, drizzle in the eggs allowing the strands of egg to cook.  Add the green onions and then season to taste with salt.

Enjoy!

Crack Slaw

So a friend of ours (hi Heather!! Big wave!) posted a picture and recipe for a dish called Crack Slaw. It looked like a simple and delicious dish so we decided to give it a try.  Heather said that it’s one of those dishes that you adjust the amounts to make it your own and that’s just what we did.  Here is our delicious version of Crack Slaw.  Crack Slaw

• 1 lb. ground beef 
• 2 tsp. Red Boat Fish Sauce
• fresh ground pepper
• 2 TBS. toasted sesame oil
• 2 cloves of garlic, minced
• 3 scallions (green onions,)  white and green parts sliced in rings
• 1 TBS. minced fresh ginger
• 1/2 tsp. red pepper flakes, more or less to your desired heat
• 1 lb coleslaw mix with carrots
• 2 TBS. coconut aminos
• 1 tsp. kombucha vinegar, or white vinegar

In a large skillet brown the ground beef and season with the fish sauce and ground pepper.  Remove from pan and set aside.  In the same pan, heat the sesame oil and sauté the garlic, green onions, ginger & red pepper flakes until fragrant.  Add the coleslaw mix and cook until desired tenderness. (I like it so that it still had a bit of crunch.)  Stir in the coconut aminos and the vinegar and add back in the reserved beef and any accumulated juices.  Serve hot or cold, great either way!.

Enjoy!

Garlic Seafood in Coconut Milk

After a very.long.break, it’s once again, finally, Secret Recipe Club posting time!  It feels like forever since we were last here, between people being sick, Thanksgiving, more sickness, being with family, more sickness, the holidays, snow storms, more sickness, day-to-day life and each SRC group taking a little break…well, it’s been a long time since my last post so it’s good to be back. 

For my inaugural assignment of 2014 I was given Elizabeth’s blog, Food Ramblings.  Elizabeth’s blog is filled with wonderful healthy or healthier-than-the-original recipes, so perfect for the way we’ve been eating here in the Cook Lisa Cook home and an ideal way to begin a new year.  As soon as I received my assignment I searched through Elizabeth’s blog, reading dozens and dozens of tempting recipes and I narrowed my list down to four; garlic roasted green beans with pecans, chicken coconut curry soup, basil polenta with roasted spinach and tomatoes, which I was going to modify and do with cauli-rice in place of the polenta and, of course the chosen recipe of garlic seafood in coconut milk. 

Now before I continue with the recipe, let me tell you a little small world story.  Many times our (fabulous, talented, kind, beautiful, smart, A-Maisie-ing, yes we’re bragging, proud parents) daughter Maisie, has appeared on this blog and many of our regular readers also read her blog, Moments with Maisie and know that just over seven years ago we adopted Maisie from China.  Through the years we have met, both in real life and online, many friends through the China adoption community and that’s where the choosing of this recipe comes into play. 

You may have seen the news this past Tuesday about Atlanta being brought to a stand-still because of two inches of snow fall.  Well it wasn’t the snow amounts that caused all the problems but rather the almost instant icing that turned all the roads into a skating rink along with schools, business and government all being closed at the exact same time, but I digress…  One of our local friends, Roger, whom we originally met through the China adoption community, got stuck in all the traffic, gridlock and accidents, with most of his time being spent on Johnson Ferry Rd, the main road we live off of.  At close to 11PM, after 9+ hours and 8 miles remaining to travel to his home and family, he landed safely at our home.  After a hot dinner and a beer for him, we all thankfully slept safe and warm.  By late Wednesday afternoon he was able to safely make the trek home even though it did involve dodging wrecks & abandoned cars, detours because of road closures and avoiding re-freezing roads and black ice.  Roger was still at our home for lunch and on an icy cold day nothing is better than a steaming bowl of soup.  After checking the pantry and realizing that I had the fixings for both of Elizabeth’s soups I let Roger pick which he’d enjoy and he was the one who chose.  Now this is where the story gets a bit small-world-ish.  Elizabeth posted her garlic seafood in coconut milk recipe as a guest writer on another blog called Diana Rambles.  Now I have “known” Diana through the China adoption community for over eight years.  So how small world is that, my cooking community through Elizabeth’s Food Rambles writes a guest post on Diana’s Diana Rambles, whom I know through the China adoption community and our stranded snowmageddon house guest, whom we also know through the China adoption community happens to pick that recipe. 

Okay, enough of my ramblings…  Roger made a wonderful choice and after he returned home I heard from his wife just how much he enjoyed the soup, but oddly nothing about how much he enjoyed sleeping in Maisie’s princess palace  ;)  I think that this soup will not only be made again in our home, but become a regular in his home too.  We did made a few small changes to Elizabeth’s original recipe as we left out the rice, my blend of seafood was slightly different, I substituted lime juice for the lemon juice and fish sauce for her salt and instead of mixed frozen veggies I used what I had, sugar snap peas and then added some straw mushrooms just because I had them and knew they would work well.  I know that it sounds like a lot of substitutions but it was acid for acid, salt for salt, veg for veg and fish for fish and just goes to show, in recipes like this, you can still have the same base dish working with what you have on hand.  Check out Elizabeth’s original recipe or make our version, either one will prove to be a delicious choice.

Garlic Seafood in Coconut Milk (adapted from here)

• 1 TBS olive oil
• 1 medium onion, diced
• 1/2 cup fresh cilantro, minced
• 4 cloves  fresh garlic, minced
• 1 tsp crushed red pepper flakes 
• 14.5 oz can diced tomatoes, undrained
• 14 oz can coconut milk 
• 8 oz. sugar snap peas
• 15 oz. can straw mushrooms, drained
• 1 lb seafood blend with shrimp, clams, scallops, mussels and calamari
• 1 TBS. lime juice
• 1 TBS. fish sauce, or more to taste

In a large pot, heat oil on medium. Add the onion and cook slowly until they starts to turn golden.  Add the garlic and cook until fragrant and softened. Add the cilantro and red pepper flakes and cook for another couple minutes. 

Add the diced tomatoes and coconut milk. Stir to combine and then cover and simmer for 10 minutes. Add sugar snap peas & mushrooms and simmer until the snap peas are tender.  Bring to a boil and then add the seafood.  Cover and remove from the heat immediately.  Allow the seafood to poach for about 10 minutes until cooked through.  Stir in the lime juice and fish sauce to taste. 

Enjoy! 

My previous Secret Recipe Club Recipe Posts: 

Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Thai Massaman Curry for the Year of the Snake 新年快樂

I don’t know what it is this year, holidays are sneaking up on me before I realize but between being busy with Maisie and my not seeming to be able to get my act together, they are passing by without much fanfare here in the Cook Lisa Cook house.  This year for Chinese New Year, the Year of the Snake, we did…well nothing special.  Instead of going to one of the big celebrations Maisie chose to spend the day doing what she loves best, playing and doing gymnastics with one of her besties.  Since we were home, and it was a holiday, a delicious dinner was a must.  As it worked out I was contacted by Foodie Blogroll and Thai Kitchen and asked to make a dish using some of  the Thai Kitchen’s products.  If you follow this blog at all, you know that we’re huge curry lovers so that’s the direction I chose to go and thanks to the package from Thai Kitchen and my stocked pantry I had everything I needed in the house.

Though there seem to be a lot of ingredients in my Massaman Curry, it’s simple to prepare and came out creamy delicious with a nice bit of heat, a perfect Chinese New Year or any day comfort food meal.   

新年快樂 , Gōng Xǐ Fā Cái!

From Thai Kitchen:

“Thai Kitchen and Simply Asia offer a complete line of Asian ingredients and convenience items, including sauces, curry pastes, rice noodles, fish sauce, coconut milk, noodle bowls, and more. Most items are free of gluten, artificial colors/flavors and MSG – more reason to celebrate a New Year, and new you! Our ingredients and recipes offer simple solutions to spice up any celebration - and what better time to “thai” new dishes than Chinese New Year? The traditional 15-day celebration kicks off February 10, 2013, and is a perfect reason to gather a group of friends and try tasty Asian cuisine.”  Check out Thai Kitchen and explore their amazing Asian cuisine ingredients!  Follow Thai Kitchen on Twitter at @Thai_Kitchen

Thai Massaman Curry

• 1/2 lb. boneless, skinless chicken breast, cut into thin bite-sized pieces 
• 2 medium potatoes, cut into chunks
• 2 medium carrots, roll cut into chunks
• 2 TBS. coconut oil, or oil of your choice
• 1 medium onion, sliced
• 4 TBS fresh grated ginger
• 6 cloves garlic, minced 
• 2 Thai red chilis, sliced, use more or less depending on your heat tolerance  
• 1/2 cup Cheaters Chicken Soup or low sodium chicken stock  
• 1  TBS. lemongrass powder 
• 1 tsp. turmeric 
• 1/4 cup ground, unsalted dry-roasted cashews
• 1 tsp. ground coriander 
• 1 tsp. ground cumin 
• 1/2 tsp. ground white pepper  
• 1/8 tsp. cardamom  
• 1 tsp. tamarind paste  
• 3/4 tsp. shrimp paste (available by the jar at Asian stores)
• 2 TBS. Thai Kitchen fish sauce 
• 1 TBS. coconut palm sugar, Whey Low Gold or brown sugar 
• 3 bay leaves 
• 2 14 ounce cans Thai Kitchen coconut milk
• 3-4 mini baby bell peppers, mix of red, yellow & orange, thinly sliced
• 2 medium plum tomatoes, sliced lengthwise into 8 wedges each
• 1/3 cup whole unsalted dry roasted cashews
• fresh cilantro

Heat a large soup pot over medium-high heat. Add the coconut oil and then the onion, ginger, garlic and chili. Stir-fry 1-2 minutes to release the fragrance.

Add the chicken stock, lemongrass, turmeric, ground cashews, coriander, cumin, white pepper, cardamom, tamarind paste, shrimp paste, fish sauce, palm sugar and bay leaves. Stir with each addition and bring to a light boil.

Add the coconut milk, potatoes & carrots. Stir and bring back up to a boil. Reduce heat until you get a good simmer.  Simmer uncovered 30 to 40 minutes, stirring occasionally, until the potatoes & carrots are tender. Add the chicken, red pepper and tomato during last 10-15 minutes of cooking.

Taste test the curry, adding more fish sauce for increased flavor/saltiness, more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet add more tamarind. If too spicy, add more coconut milk.

Stir in the whole cashews.  Serve over rice and add fresh cilantro if desired..

Enjoy!

At Thai Kitchen and Simply Asia, we’ve made your favorite Asian flavors available to enjoy anytime and anywhere. From noodles to sauces and seasonings, coconut milk to fish sauce, our premium products deliver restaurant-quality Asian cuisine in minutes. Our ingredients and recipes offer simple solutions to spice up any celebration - and what better time to “Thai” new dishes than Chinese New Year? The traditional 15-day celebration kicks off February 10, 2013, and is a perfect reason to gather a group of friends and try tasty Asian cuisine. From mild to spicy, appetizers to dessert, Thai Kitchen and Simply Asia have something for every taste bud, sure to please even the most discerning palates.

The aromatic essences. The exotic flavors. The abundant texture. There’s no culinary experience that compares to Asian cuisine – whether you’re preparing a meal for the whole family or looking for a quick snack, we’re here to bring the adventure to your kitchen.

Disclosures:

* This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.  This is a compensated post but all the views and opinions expressed are my own and based upon my experiences with Thai Kitchen products.

Thai Curry Shrimp with Shirataki Noodles

Ages and ages ago I saw a recipe on Catherine’s blog Weelicious for Thai Curry Cellophane Noodles and because of the flavors of the ingredients I knew that it would be a winning recipe in our home so I tucked it away in my “need to make” file.  It took a while to actually make her dish but oh am I ever glad that I did because it was a huge success with all of us and even better, with very minor changes it was not only safe for Maisie’s allergies but it also fit in with my diet of avoiding carbs and sugar.  Honestly right off the top it was Maisie “safe” but to make it fit better into my diet I substituted Catherine’s bean thread noodles with Shirataki Noodles which contain no carbs or calories and in texture are very similar to the bean thread noodles!  This dish was simple to make, delicious and honestly really good cold as I finished the leftovers for breakfast…Shhhhh…  This recipe is a keeper and will be made time and time again.

Thai Curry Shrimp with Shirataki Noodles (adapted from here)  

• 2 – 7 oz. packages angel hair or vermicelli Shirataki Noodles 
• 1 TBS cornstarch
• 2 – 13.5 oz. cans lite coconut milk
• 1 TBS vegetable oil or canola oil
• 2 medium sweet onions, diced
• 2 red bell peppers, julienned
• 6 garlic cloves, minced
• 1/4 cup fresh minced ginger
• 4 large scallions, white & green parts chopped
• 2 tsp sea salt
• 4 tsp Jamaican curry powder 
• 1 lb medium shrimp, shelled and deveined
• 1 lime, juiced
• 1 TBS fish sauce 
• 1/2 cup chopped cilantro

Drain and rinse the noodles very well.  I generally allow them to soak in some water for a few minutes and then rinse a few times.

In a bowl combine the cornstarch and coconut milk and set aside.  Heat oil in a wok or large sauté pan over medium heat, add onions and sauté until translucent, about 3-4 minutes.  Add the red bell peppers, garlic, ginger, scallions, salt and curry powder and sauté another 2-3 minutes.  Add the shrimp and cook for 3-4 minutes, stirring continuously.  Add the coconut milk mixture, lime juice, fish sauce and cilantro and stir to mix.  Heat through until mixture starts to thicken up.  Add the drained noodles and stir for another minute or until noodles are coated with the sauce and heated through.

Enjoy!

Grilled Thai Chicken

Saturday our friends Lisa, Doug & Briana came over for dinner and some play time and I had fun making a meal out of all new-to-me recipes.  I mentioned over on my Moments with Maisie blog that I would post all the recipes as everything was delicious.  One of the dishes that I served was a Thai Cucumber Salad which I adored and posted previously and today I’m posting another recipe, Grilled Thai Chicken.  The interesting thing about these recipes is that both were inspired by recipes I found on Roz’s blog la bella vita.  Roz posted a delicious looking recipe for Grilled Thai Chicken and within that post she had a picture of her Thai Cucumber Salad  and she mentioned that the recipes would pair beautifully but that her husband’s stomach couldn’t take cucumbers.  I decided to test it out and I can wholeheartedly say that the chicken and cucumbers go together perfectly, a gorgeous match. 

Even though the chicken marinates in a wonderful sauce which contains very spicy Thai red chilies, once the chicken is cooked there is almost no heat at all, just wonderful flavor.  I think that the pairing of the Grilled Thai Chicken and the Thai Cucumber Salad is so wonderful because there is a similar flavor combination to both but the chicken is mild and served temperature hot while the cucumber salad is served cold but is spicy hot.  Whatever the reason, these two items on your plate makes for delicious dining.

 Grilled Thai Chicken (adapted from here)

• 1 - 14 oz. can lite coconut milk 
• 1/2 cup nam pla (Thai fish sauce)
• zest & juice of 4 fresh limes
• 6 large cloves garlic
• 2 small red onions, peeled and diced
• 2 Thai red chilies (leave the seeds in for heat or remove them for less heat)
• 1 1/2 tablespoons Whey Low Gold (or palm sugar or brown sugar)
• 1/2 large bunch fresh cilantro
• 1 tsp freshly ground black pepper
• 8 large boneless, skinless chicken breasts
• 6 scallions, trimmed and minced, for garnish or Thai basil
• 1 fresh lime, cut in wedges for garnish

Combine the coconut milk, nam pla, lime zest & juice, garlic, onions, Thai red chilies, Whey Low Gold, cilantro and black pepper in a blender or food processor and blend until smooth. 

Pour the coconut mixture into a large Ziplock bag and  add the chicken.  Allow it to marinate for at least 4 hours in the refrigerator, or two days as I did. 

Prepare a gas or charcoal grill.  When the temperature is medium-hot, remove the chicken from the bag and discard the marinade. Place the chicken on the grill; cover and cook for about 8 minutes on one side. Turn the chicken over and cook another 8 - 10 minutes, or until cooked through but still juicy and moist.  Transfer the chicken to a platter and if you have your act together better than I did, garnish with the scallions or Thai basil and serve with a beautiful wedge of lime on the side.

Enjoy!

Thai Cucumber Salad

It’s that time of year again when our garden is busting with cucumbers so I’m once again on the lookout for delicious ways to enjoy our bounty.  Last summer my absolute favorite way to enjoy the cucumbers was my Spicy Asian Cucumber Salad and though I know that I’ll be making that salad many times this summer I decided to try a new salad this year with our first harvest.  I was reading Roz’s blog la bella vita and she had a recipe for a Thai Cucumber Salad which really caught my attention so with my first cucumber harvest of the season I present my version of Roz’s salad which was wonderfully delicious and going into the cucumber salad rotation for future harvests.  

Thai Cucumber Salad (adapted from here)

• 5 cucumbers, seeded (you can also peel them if you like)
• 2 medium red onions
• 4 Thai red chilies, minced (I left the seeds in for the heat but they can be removed)
• 1 large bunch cilantro, chopped

Dressing:

• 3 TBS. peanut oil 
• 1/2 cup rice wine vinegar 
• 2 TBS. soy sauce 
• 3 TBS. Thai garlic chili pepper sauce (this is not HOT sauce at all)
• the zest and juice of 4 fresh limes
• 1/4 cup Whey Low Gold (or palm sugar or brown sugar)
• 3 TBS Thai Fish Sauce 
• 1/2 tsp. fresh ground pepper

Using a mandolin or food processor, thinly slice the cucumber and the onions and add to a large bowl.  Slice the Thai red chilies into rings, leaving in the seeds for extra heat and add to the cucumber & onions.  Chop a bunch of cilantro and also add to the bowl. 

In a separate bowl mix together the dressing ingredients and then pour over the cucumber mixture and stir to coat.  Put the entire mixture in a Ziploc bag and allow to marinate overnight.  This easily keeps in the refrigerator for a good week…if it lasts that long.

Enjoy!

Slow Cooker Chicken Curry

The other day I was really craving Chicken Curry and rather than spending 45 minutes in the car round-trip, going to my favorite Thai place to pick some up, I decided to make it myself.  Last week I made a batch of Tom Yam Ghoong (Spicy Thai Shrimp Soup) so I figured that I had all the necessary ingredients in the house.  I knew the flavor that I was going for so I put on my chefs hat and used all my creative juices and made this recipe up as I went along.  Something unusual for me though, I decided to use a slow cooker which I generally don’t like using but it worked perfectly, the chicken was tender and the sauce, well it was absolutely divine with a perfect balance of spicy, hot, creamy, sweet and sour.  I’m glad that I kept track of the measurements as I went along because I will be making this curry again…and in the crockpot because it was sooooo easy!  

Slow Cooker Chicken Curry

• 6 boneless, skinless chicken breasts, sliced in thumb sized strips
• 2 TBS peanut oil (or oil of your choice) 
• 2 large onions, minced
• 6 cloves garlic, minced
• 4 fresh Thai red chili peppers, left whole
• 2 TBS grated fresh ginger root
• 6 TBS Jamaican curry powder
• 2 tsp ground cinnamon
• 2 tsp paprika 
• 1 tsp turmeric
• 1 tsp cayenne pepper (more or less to your taste)
• 4 bay leaves 
• 12 Kaffir lime leaves 
• 2 TBS Thai fish sauce
• 3 oz. tomato paste
• 3 TBS palm sugar 
• 2 – 14 oz. cans lite coconut milk
• 1 large lime, juiced
• 1 cup plain Greek yogurt (I used fat-free)

In a large skillet heat the oil until hot and then add the minced onion.  Sauté until the onion is caramelized.  Add the chicken, caramelized onion, minced garlic, Thai chili peppers, grated ginger, curry powder, cinnamon, paprika, turmeric, cayenne pepper, bay leaves, Kaffir lime leaves, fish sauce, tomato paste, palm sugar and coconut milk to a slow cooker and stir to mix well.  Cook on low for five hours.   Once the curry has finished cooking, stir in the lime juice and the yogurt. 

Enjoy!

Thai Chicken Noodle Soup

It’s Crazy Cooking Challenge time again!  Each month our hostess, Tina of Moms Crazy Cooking challenges the participating bloggers to search non-celebrity blogs looking for the ultimate recipe of the month.  We are then to make and feature that recipe and the blog where we found it.  This month the challenge was to find the ultimate chicken noodle soup recipe.  I almost passed on participating this month because my mind wasn’t thinking past traditional chicken noodle soup which isn’t a favorite for me as I generally strain the noodle out so to just enjoy the soup.  As a rule noodles in soup isn’t a favorite and now with Maisie’s food allergies, well I just wasn’t feeling the challenge.  Then I saw a recipe for Thai Chicken Noodle Soup on Lesa’s blog Edesia's Notebook and I knew I had found the ultimate chicken noodle soup recipe and I just had to make it.  Lesa’s soup looked delicious and simple to make and with a few little changes I knew that it could be made “Maisie safe,” delicious and perfect for us…and it was.  Maisie loved the soup as I made it and Eammon and I enjoyed it spiced up a bit with a squirt of Sriracha.  Mild or spiced up, this IS the ultimate chicken noodle soup.

My previous Crazy Cooking Challenge entries:
Mac & Cheese Challenge: Velvety Mac & Cheese
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps
Mashed Potato Challenge: Aloo Tikki
Fudge Challenge: Biscoff Fudge 

Thai Chicken Noodle Soup (Adapted from here)

1 TBS peanut oil
2 carrots, julienned
4 cloves garlic, minced
1 TBS fresh grated ginger
1 tsp dried lemon grass powder 
1/2 tsp turmeric 
1/2 tsp red pepper powder 
4 cups Cheaters Chicken Soup 
3/4 cup lite coconut milk 
1/2 cup creamy peanut butter 
1 lb cooked chicken meat (I used the meat from when I made my “Rotisserie” Chicken and Cheaters Chicken Soup)
3 oz dry vermicelli rice noodles, prepared according to package directions
1 TBS sugar
2 TBS fresh chopped cilantro
2 TBS fish sauce
Salt and pepper to taste
Sriracha 

In a medium stockpot, heat the oil over medium heat.  Add the carrots and cook until slightly softened.  Add the garlic and ginger and cook for 1 minute until it is fragrant.  Add the lemon grass powder, turmeric and red pepper powder and stir fry it for 1 minute.  Add the chicken broth, coconut milk, peanut butter, chicken meat and cooked noodles.  Bring to a low boil, cover, and simmer for 15 minutes.  Stir in the sugar, cilantro and fish sauce.  Season with salt and pepper.  Serve and add Sriracha to taste.

Enjoy!