Lemony Thai Noodle Soup

One of my favorite meals is the Buddha Bowl at Isabel's Cantina and I have been wanting to replicate it at home. The good news is that Isabel released a cookbook including the recipe for that yummy soup; the bad news is I don't have it yet.

But I forged ahead and made something different yet delicious--good enough to share, and which my daughters loved too.

Some of the ingredients came from Trader Joe's, but are easily substituted.

Lemony Thai Noodle Soup

2 TBS olive oil

2 garlic cloves, minced

1 yellow onion, sliced lengthwise for slivers

Chicken breasts or thighs, diced/chunked

1 small head cauliflower (or broccoli)

Some carrots, sliced in lengthwise matchsticks

A bunch of bok choy, chopped

A bunch of cilantro, chopped

Juice of one or two lemons (you could try limes!)

1 can of coconut milk (I use light)

1 carton chicken broth

1 11-oz. jar Trader Joe's Thai Yellow Curry Sauce (a yellow curry paste can be used instead to flavor)

1 package rice noodles (Trader Joe's "Rice Sticks")--or--serve soup without noodles over basmati or jasmine rice

Salt and pepper to taste; chili flakes to desired heat

(Use or add other vegetables on hand, including green onions, green beans, snow peas).

Saute garlic and onion in pot with hot oil till just translucent; add chicken until cooked and then vegetables, saving bok choy and cilantro. Add lemon juice, coconut milk, chicken broth, and Yellow Curry Sauce. Set aside.

In a separate pot, boil water and cook rice noodles. Drain and add to soup. Add bok choy and bring to simmer. Stir in cilantro and use sprigs for garnish.

Serve and share--enough to feed ten!