Lemongrass Coconut Curry Noodle Soup On change and adjustment

For Husband, in love and gratitude, and for the Lord, for His goodness and grace.

In about 36 hours, my life is going to dramatically change.  Husband, who has spent the vast majority of the past three years traveling for months at a time will finally rest his roots back in our home.  The long gaps between visits home will no longer be the norm, and rather, the long gaps between travel will dramatically change the face of how the daily life of this family runs.

Im so grateful to God that finally Husbands work settles him back more with our family and our home, but I also have a lot of trepidation.  Im not sure how I will adjust to a new roommate.  Im not sure how he will adjust to having four needy, loud, dependent, boisterous, rambunctious people smack in the middle of his daily life.  I know there will be lots of change and Im preparing to adjust many things in order to accommodate this dramatic and exciting change.  Im praying daily that God makes me a better wife, a more patient one, a more accommodating one, and one who isnt going to be ready to make like a bandit for the hills should things get too hectic.

There are going to have to be changes in the physical space (Ive been working on a man cave/office for the husband) but more importantly, I see massive change in...the kitchen.

For the better part of the past 36 months, the kitchen has been about ME.  Its what I want to cook, what I want to eat, what I want the kids to eat, what I feel like doing (or not doing) and its really been my domain.  I answer to no one, think about few, and really only consider my own personal needs.  With Husband back in the picture - things change.  Husband doesnt like to eat certain things, and lest I want to make two meals (I HATE THIS), Ill have to adjust to his wants and desires, which mostly boils down to a lot of Korean, with short forays into Italy.  Well not have potatoes, or beans, or too much fish sauce.

Too much fish sauce you say?  Yes.  Too. Much. Fish. Sauce is not Husbands favorite.  Hell smell it and hell walk in the other direction. Hes also not a huge fan of cilantro, which happens to be almost my favorite herb of ALL time. (Children enjoy too.)  And so suddenly, my fish sauce, cilantro laden curries dont become things that are easy to cook with Husband at home, because these are not food he enjoys.

Thats why, before he returns to rest in his roost, I decided to go all out and bang out this Thai inspired yellow curry noodle soup.  I made it really for me, not expecting Children to go for it at all, but it turns out, noodles always win them over.  They appreciated the flavors, slurping down the rich broth, and overall giving it high marks.  Daughter #2, who has become one of the finicky eaters in recent days (meat and rice only please, thank you) ate two bowls, as long as I didnt put in the red onions.

Its simple to execute, really just making the curry paste, which comes together quickly in the food processor.  The rest is simply boiling and then assembly, which makes it a great week night meal.  You could certainly make the curry paste the night before and then the next day you could bang out this meal quickly.  The other not so great part is that you do need to boil noodles separately, but the end result is so delicious, you wont regret it.

I used these fresh rice noodles, which basically can be flash boiled in boiling water, and then they come out lovely.  Feel free to substitute any noodles you like; the original recipe called for egg noodles (Sons egg allergies made it a no-no) but I think I prefer my rice noodle version regardless.

Lemongrass Coconut Curry Noodle Soup
(adapted from Bon Appetit March 2013)
Serves 6 to 8

Curry Paste
Ingredients
3 medium shallots, halved
1 stalk lemon grass, bottom 3 inches only, outer husk removed, roughly chopped
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon (or 2 tablespoons if you like some serious heat) sambal oelek (ground chili pepper paste)
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Method
Purée shallots, lemongrass, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons of water in a food processor, adding more water by tablespoonfuls, if needed, until smooth.

Noodle Soup
Ingredients
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound rice noodles (I found some fresh ones that just need to be briefly rehydrated in hot water)
3 tablespoons (or more) fish sauce
1 tablespoon light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, and lime wedges (for serving)

Method
Heat oil in a large heavy pot over medium heat. Add curry paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Printable recipe

Perhaps I can convince him to at least taste it.  With the squeeze of lime, its just pure deliciousness.

Slurp-worthy

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Curried Coconut Chicken Soup When you need a comfort

For SH, CJR, LKL, JZ, JD - thank you for being the calm when I freaked out

Daughter #1s teacher and I had a casual conversation this past week, and she said, "Do you remember when you were younger, you had in your mind that if you just reached a certain age, life would be simple and all planned out and a straight, predictable trajectory?"

I do remember exactly feeling that way, and it definitely must have been before my body began betraying me and before the birth of Children.  That simplified and unrealistic view of a mature life happened when I was immature.

Because this last week, my life, at age 41, when it is supposed to be calm, peaceful and all figured out, was anything BUT that.  I injured my hip flexor in such a manner that I was completely debilitated and unable to function normally without screaming in wretched pain.  To compound that pain, Daughter #1, (this one who plays the piano and swims) fell off the monkey bars at school and was in excruciating pain (while I also was in the same excruciating pain) and I feared that her concert piano days and my peaceful nights were over.  Thankfully, Daughter #1s arm turned out to be a bad sprain vs. a broken arm and my hip flexor is rapidly on the mend.  (All this paranormal activity, of course, while Husband is out of town on business.  Not blaming him, but just clarifying.)

I learned this week that life is never at all predictable, reliable, or calm.  However, there are many things that ARE - God, comfort from friends, and love from family.  As I repeatedly broke down from the pain in my body, the stress of trying to function, and the distress from seeing my own child suffer, I called upon God, my friends and my family, and many heard my cry and responded.  I read from the book of Job.  My parents offered to drive up from Southern California if only to relieve my duties.  Mother in law offered to come up and just be in the house so that she could answer the cries of children so I wouldnt have to.  Friends offered wise and sage counsel on the phone about doctors, best methods of treatment, and in it all, somehow, peace began rising like the sun, ever present, ever dependable, ever there.

I learned a lot about myself this week.  Even though I had two kids with no pain intervention, the pain that prevents you from function and walking normally is unforgettable.  I learned that when Im in a panic, there are a few voices that definitely calm me down and make me see straight.  (Thanks CJR and LKL and SH.)  And at the end of a hard day, sometimes a warm, rich comforting soup fills you up in a way that few things can.  I made this soup, hobbling around in my kitchen, cooking it on my single portable gas range, and when it was done, and I got to eat it.  I slurped it down and felt myself nourished and refreshed.

The soup sort of is like a tom yum or tom kha (Thai soups) but I definitely put my own twist on it as I didnt use galangal or kaffir lime.  Its more a Thai inspired curried soup more than anything, but its the soup I want to eat.  Tomorrow.

Curried Coconut Soup with Chicken and Enoki Mushrooms 
(adapted from Mai Pham’s Best of Vietnamese and Thai Cooking)
Serves 4 to 6

Ingredients
1 tablespoon vegetable oil
1 shallot, thinly sliced
1 teaspoon minced garlic
1 tablespoon minced lemon grass (from the bottom portion of the lemon grass, tough outer shell peeled off before chopping)
1 tablespoon minced ginger
1 teaspoon dried red chili flakes
1 teaspoon ground chili paste
1 teaspoon curry powder

3 ½ cups low sodium chicken stock
13 oz can coconut milk
2 tablespoons fish sauce
1 teaspoon sugar

? pound chicken breasts or thighs, skinned, boned, and cut into ½ inch cubes
7 oz enoki mushrooms, stems cut off (you may substitute a cup of whatever mushroom you like)
1 cup chopped ripe tomato (or cherry tomatoes sliced)
½ tablespoon lime juice
½ cup cilantro, roughly chopped

Method

Heat oil in a sauce an over medium heat until hot.  Add shallot, garlic, lemongrass, ginger, red chili flakes, red chili paste, curry powder and brown slightly, about 30 seconds.

Add chicken stock, fish sauce, sugar and coconut milk.  Bring to a boil and add chicken, mushrooms, tomato.  After it comes to second boil, turn off heat, and add lime juice and cilantro.  Serve immediately.

Printable recipe

and when I want comfort, it sometimes looks like this.

Great book - so many things you want to eat in here!

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Coconut Chocolate Chip Coffee Cake 5Cs cake Spring Break is not a break for moms

This past Monday was the first day of spring break for all the kids.  It is the first spring break in 6 years where all three kids are breaking at the exact same time and that in itself should tell you the whole story.

Three kids.  Three weeks because we are a year round school. With me.

Actually, I expected a bunch of benefits from the kids not being in school.  No more lunches to rush around and pack, nowhere to dash off to early in the morning, no more homework to check off, sign off, correct, and no extra commitment of school and the juggling act that comes with it to manage.  The kids would eat lunch at home; theyd have time to read and theyd have time to play.

All was going actually quite well on day 2 of spring break, when I decided that a run to Costco was in order.  We were out of vegetables, eggs, fresh fruit and I wanted to replenish all that.  It also seemed like an easy way to get everyone out of the house and provide them with a change of scenery, albeit the inside of a warehouse.  When I suggested it, all three happily replied YES and we piled into the car and drove.

However, as it has been literally years since Ive gone with all three kids to Costco, I quickly discovered that things were not the same as it had been the last time I had gone.  Although Son and I go to Costco, Ive not had to deal with all three at Costco.  I used to be able to stick all three in the cart and push them around, and suddenly, at ages 6, 8, 10, that seemed inappropriate and probably physically impossible as Id have to push around over 150 pounds.  This meant that all three had to walk next to me as I ran around picking up the few things I needed.

In my head, I had imagined three children, all lined up in chronological order, quietly and efficiently walking with me, with no conversation and only the shopping head in my list to keep straight.  Only no one walked next to me. What I got were three kids, skipping, hopping, jogging, weaving their way through the aisles, as I tried desperately to keep my cart from running into them and the kids out of the way of other carts.  I found myself begging them repeatedly to stop moving and to just stick close to me so that we could get things done.  They chose to point to things, ask questions, beg for different things they wanted to eat, and move from topic to topic so quickly that my shopping list flew out of my head and I began walking around trying to remember the seven items on my list that I had to have.

45 minutes later, as we stood in line to check out, the kids continued their natural antics to utterly destroy my brain and I found myself thinking that Costco with three kids was ill-advised.  I felt like a vampire had taken all of my blood and I was in desperate need of both a blood transfusion as well as a coffin to put my aching head and body in.

Upon arriving at home, the kids scrambled to move all of the stuff they wanted to eat into the kitchen and I found myself suddenly grateful that I had three little scrambly, quickly-moving kids helping me shlep all the stuff from Costco into the house.  I definitely still needed a vacation, still needed a break, and still needed a blood transfusion, but at least all of my purchases were in the house in under 4 minutes.

A happy motherhood is one where you realize what the true breaks are.

I came up with this coffee cake as my desire for another type of break, a luxurious coffee one, lingered in the back of my mind every single day this week. With the three kids that sort of thing is unlikely, but I still managed to throw this cake together easily enough.  It has the chocolate coconut mixture paired with the lovely coffee cake texture.  Its really yummy warm although its more difficult to cut and delicious room temperature as well.  Sit back and relax and enjoy the 5Cs.  Coconut Chocolate Chip Coffee Cake.

I am back to enjoying the 5Cs of spring break. Children.  Careening.  Caring.  Coffee.  Crazy.

Coconut Chocolate Chip Coffee Cake
Serves 6 to 8 people

Ingredients
Cake
1 ½  cups all-purpose flour
1 ½ teaspoons double-acting baking powder
1 teaspoon baking soda
pinch of salt
1 cup sour cream
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Topping
?  cup firmly packed light brown sugar
? cup shredded sweetened coconut
?  cup chocolate chips
1 teaspoon cinnamon

Method
Preheat oven to 350.  Butter or oil a 9x13 baking pan.

In a bowl whisk together the flour, the baking powder, baking soda and a pinch of salt.

In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add sour cream and mix well.  Add flour mixture on low speed, being careful to mix just until all the flour is incorporated.  Overbeating it will make for a tough coffee cake.  Pour batter into pan.

In a small bowl stir together the brown sugar, shredded coconut, chocolate chips, and the cinnamon and sprinkle on top of batter and swirl the sugar mixture into the batter. Bake the cake in the middle of a preheated oven for 35 to 45 minutes, or until a tester comes out clean. Transfer it to a rack, and let it cool.

Cut into large squares and enjoy!

Printable recipe

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