Mornings have been rough. Really rough. I’m not a morning person at all by nature, so it’s hard enough for me to get up as is, throw in the fact that those early hours have become increasingly darker with each passing day, and I’m pretty much still in a coma come 7:30 am.
It also doesn’t help that along with darker days come colder days. Colder days where I just want to pull the covers up over my eyes and hide for the better part of the day, or better yet, pull the covers up to my chin and watch cheesy Lifetime movies for the better of the day. Of course, life doesn’t allow that, so I, like everyone else in this world, have to peel the covers off, put my feet on the cold, hardwood floor and tackle the day.
In these strange transitional days where our bodies are still adjusting to the cruel changes in Mother Nature, my body starts craving transitional foods as well. Give me a piping hot bowl of soup on a cool and rainy fall evening, and you might as well have just given me a fuzzy blanket and roaring fire to warm me from the inside out. Heck, give me a bowl of soup on a blazing summer afternoon, and I’ll still want to become your new best friend.
No matter what the season, soup is always something that’s a constant in my eating habits. Granted, it’s typically because my office is pretty much the equivalent to the North Pole when it comes to temperature, and I can’t justify pumping caffeine into my body at every meal. Sometimes, all it takes is a steaming bowl of broth to alleviate the constant state of goose bumps my body lives in.
In the summertime my soup consumption subsists solely on lighter, broth-based soups, and in the wintertime, heartier good-for-the-soul soups that will fill up my meat-loving husband.
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 3 teaspoons minced ginger
- 2 garlic cloves, minced
- 2 cups sliced shitake mushrooms
- 1 fresno chile (or more depending on your spice tolerance), thinly sliced (plus more for garnish)
- 1 teaspoon salt 1 ½ cups cubed butternut squash
- 3 cups chicken broth
- 1 can light coconut milk
- ½ cup pumpkin puree
- 2 teaspoons red curry paste
- 2 small chicken breasts (about 3/4 pound)
- 3 ounces chinese ramen noodles (not fried)
- In a large pot, heat olive oil over a medium-high heat. Add onion, ginger and garlic. Sauté until softened, about 5 minutes.
- Add mushrooms and chiles, sauté another 2-3 minutes. Add salt and butternut squash. Cook another minute.
- Add chicken broth, coconut milk, pumpkin puree, red curry paste and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes. Remove chicken from pot and shred.
You can find complete recipes of this SPICY THAI-STYLE PUMPKIN AND BUTTERNUT RAMEN in cookingforkeeps.com