Thai Noodle Soup Nourishment… My Segway to Late Autumn & Winter Soups & Stews
As we move through the Seasons of the Year, our eating habits naturally change to warmer food in the Fall and Winter seasons. While fresh green salads are wonderful in the summer months, a hearty and warm soup or stew hits the spot in Autumn and Winter. I find that making a Thai Noodle Soup, with the abundance of fresh herbs available in the early Autumn, makes a tasty soup segue into heavier later Autumn/Winter soups and stews.
Thai Noodle Soup (2-3 servings)
- 4-5 Green onions or leeks chop into 1-ish lengths, the onion bulb a bit smaller
- Bunch of Cilantro: chop with scissors
- 4-5 cloves of Garlic
- Plenty of fresh Mushrooms
- Package of Thai Noodles
- Quart box of organic chicken bone broth if you do not have homemade bone broth
- Jar of ginger sushi
- Sausage chunks chicken-beef-pork chucks, scrambled eggs, tofu, etc. Your choice of fatty protein to add some satiation, fat soluble nutrition, and appetite staying power.
- Unrefined salt and gourmet peppercorns to grind into soup to your taste.
Optional Ingredients to change it up each time you make noodle soup:
- Full Fat coconut milk: add to broth for a thicker and more fat filling soup broth. I am referring to the cans of coconut milk used in Thai cooking not the aseptic quart containers sold as dairy replacement drinks.
- Sautéed red peppers carrots, celery, or any other veggie that makes your taste buds and tummy happy or chop and add raw to the soup mix.
- Hot peppers of your choice, to the spice heat you desire.
- Fresh basil oregano, thyme, peppermint, etc. Mix & match fresh herbs to please your palate.
- Add bone broth to a soup pot and turn on the heat to very low simmer flame. Do not bring the bone broth to a boil, just keep it low heating the soup to be warm/hot but not boiling the noodles & herbs to a mushy state.
- Add coconut milk here is you chose to use it.
- Add the Thai noodles and stir so the noodles do not stick together. As you heat the broth, the noodles will cook and not get mushy.
- Gently sauté the chopped mushrooms in butter, pork lard, bacon fat, sesame oil… whatever you normally choose to sauté veggies in.
- Prep the garlic, green onions, & cilantro to add to the pot. I do not sauté the greens of the onions or the cilantro.
- If I am using leeks, I do sauté them.
- I do quickly sauté the chopped garlic. If I pressed the garlic, instead of knife chopping it, I would just add it, raw, to the soup pot.
- Prep the protein you have chosen. Chop and add to your soup bowls.
- Add ginger sushi to your bowls in the amount to your taste & desire. We use ½ the jar for the 2-3 bowls of noodle soup.
- Ladle the noodle soup on top of the ginger and protein.
- Salt & pepper to taste.
- Mix together to disperse the ginger & protein in your soup.
These are very quick and simple hints to the healing power of the whole food we eat. I invite you to dive into the benefits of whole food eating, exploring what cultures have known for hundreds and thousands of years about the healing impact of foods in our bodies. Whole Food Is Our Best Medicine.
Simple Nourishment Wisdom
- Cilantro: detoxes heavy metals from the body.
- Green onion & leeks: immune health boost, heart health, cancer prevention.
- Garlic: healthy circulation, gut microbial health, blood vessel health, immune health boost, cancer prevention.
- Ginger: inflammation modulator, circulation, gut microbial health, immune health boost.
- Brown Rice Noodles: fiber for gut health, B vitamins, minerals.
- Protein & Fat: deep source of fat-soluble nutrients, appetite satiation, fat & cholesterol are used in hormone production, hormone transport in the body, and keeping your cell membranes healthy (in order for nutrients to move into the cell and cellular waste products to move out of the cells, cell membranes have to be supple. Fat & cholesterol support this suppleness).
- Bone Broth: gut health, deep nutritional value, minerals.
- Mushrooms: immune health boost, lower cholesterol, supports our inner balance with the microbial world.
- Peppercorns: circulation boost supports moving nourishment into the cells.
- Unrefined Salt: micro minerals, electrolyte balance.
- Coconut milk: inflammation modulating, microbial modulating.
- Red peppers: carotenes (Vitamin A precursors), Vitamin C, antioxidants.
- Hot peppers: open circulation, blood vessel health, gut microbial health, speed metabolism, inflammation modulators.
- Eggs: fats and fat-soluble nutrients, essential amino acids, good source of Vitamin A & E & selenium.
- Fresh herbs: amazing phytonutrients that vary from herb to herb for brain, heart, gut, immune, cellular, and whole-body health.
Noodle Option that is less soup like and more of a saucy noodle dish: use less bone broth or none at all. I add approximately 3 Tbsp organic lemon juice, 1 Tbsp organic amino acids, and 2 tsp. (not tablespoons) maple syrup per serving. I will mix this liquid up in a bowl or mug and warm it quickly in the pan I stir fried veggies in. Then scoop about 1/4 cup of this liquid and pour over each bowl of finished noodles that have the ginger, garlic, veggies, & protein/fat choice already in the bowl. Toss gently to mix this sweet/sour sauce onto the noodles, veggies, & protein/fat and enjoy.
My written information is from my wisdom, research, training, and experience in western medicine (Functional Medicine RN) and Natural Medicine -Holistic Modalities – Herbalist certification. My views are not necessarily the views of the Potsdam Food Co-op. When we make choices about our health, use other’s advice, and make choices based upon that advice; we are taking our health into our own hands. Our choices, and any actions that result from said choices, are our own responsibility. Using herbs wisely, as food and medicine, requires hands on learning and working with a trained herbalist while you create your own knowledge base. Yes, this is my disclaimer.-Paula Youmell, RN
Find more articles by Paula Youmell, RN, Wise Woman Nurse.