Chopstick Miracle Soup – With Ginger, Lemongrass and Rice Noodles

Funny name for a soup huh? There is, of course, a story behind it.

One of my 8 cats, Chopstick, otherwise affectionately known as “Chop Chop” got out of the house a week ago and went missing. As you can imagine there was much heartache and sorrow but also a lot of praying and faith for her safe return. We found Chop Chop as a little bag of bones kitten, nearly dead on the front lawn. She has now turned into the most beautiful, gentle, affectionate cat, even though she is so little she could still pass for a kitten ha ha.

Anyway, after a week of her missing and the empty feeling to go along with that, Saturday night, July 12, I had dinner with my family for my 33rd birthday and whilst cutting the cake and making a wish I said to myself  “All I want is for my cat to come home”. The next morning upon waking, guess who was at the door?

I was very emotional and crying and could not believe my wish had come true. She is my miracle cat and now happy, warm, fed and home again where she belongs. This soup I made is named after her.

Hope you enjoy 🙂

STEP 1 – Gather all of your ingredients. I chose cauliflower, spring onion, garlic, ginger, bean shoots, bok choy, parsley, lemongrass and vegetable stock for this delicious Asian inspired dish.

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STEP 2 – I always make a big pot so chopped up a knob of ginger (the size in the above picture) and about 10 small garlic cloves. Peel the outer layer of the ginger off and chop into small pieces. Mince the garlic. Then chop up the spring onion (about 8 sprigs), including some of the green, leafy bits and sauté in your pot for 5 minutes.

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STEP 3 – Chop up a small head of cauliflower into delicate florets and add to the pot. Continue to cook for 5 minutes.

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STEP 4 – Add a packet of bean shoots and a handful of fresh parsley and add to the pot. Stir.

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STEP 5 – Add the leaves of 2 heads of bok choy and cook for 5 minutes. Then add 3L of vegetable stock and 4 teaspoons of lemongrass paste. Salt and pepper to taste. Bring to the boil and then simmer for 30 minutes. Add rice noodles to pot and simmer for a further 5 minutes until noodles are soft and separated.

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STEP 6 – Garnish with fresh parsley and serve with some warm bread or toast and enjoy this flu fighting, warm, comforting soup.

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Until next time, eat well, smile and be kind to animals 🙂

Amanda x

 

 

 

 

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