Pho Ginger and Lime Soup

Very healthy soup! I came up with the idea myself and, once I tried it, I knew that I had a winner here. It is somewhat spicy and is very, very good for if you have a cold, would like to warm up in the winter, or to clear your nose.

Step: 1

Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. Pour chicken broth over ginger, cover pot, and simmer for 30 minutes.

Step: 2

Stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. Simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 1 hour.

Step: 3

Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.

Step: 4

Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes. Remove pot from heat.

Step: 5

Portion udon noodles into each serving bowl; ladle broth over noodles. Add remaining lime juice to each serving.

Per Serving: 225 calories; protein 15.8g; carbohydrates 30.6g; fat 4g; cholesterol 36.8mg; sodium 1701.9mg.

The word “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.