I think it has been--and mind you that this is only a rough approximation--a century and a half straight since I have gotten any sleep. Move the tea bag from the cup to the plate, pour the wine, lean back, have a smoke, think a little. Resurrect a meal from the dead.
No, but seriously. I had chicken soup at the Thai wholesale market in Chelsea the other afternoon in a rare lunchtime hour interlude, and was (not surprisingly) unable to finish the straight-up trough of broth and noodle-y deliciousness that they plunked down in front of me. Luckily, it took only fifteen minutes and a few key ingredients to bring the remainders right back to life again in the form of a fragrant, salty, slurp-worthy soup.
You Will Need:
1 bunch scallions
1 bunch bean sprouts
1 large carrot
1 head broccoli
left over, pre-cooked rice noodles from Thai place
3 cups chicken broth
cardamom to taste
garlic powder to taste
salt and pepper to taste
To Make:
Bring the chicken broth to a slow simmer. Slice and dice the carrots and broccoli up into whatever size you feel like eventually fitting into your mouth. Drop them into the broth (pop one of two into your mouth as you go...it's your right as the cook!). Shake in a bit of cardamom, garlic powder, salt and pepper. Don't worry about precision, to be exact is to be a fool! Cover the dish; let simmer. Dice the scallions, wash and strain the bean sprouts. Add them to the concoction, which should be smelling pretty delicious about now. Cover everything and let it simmer until the carrots and broccoli are soft (this will happen faster than you expect). Once the broth and vegetables are cooked, dump in the left-over noodles. Cover and let simmer until the mixture is completely warmed through. Stir, serve, and enjoy!
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