A couple weeks back, I bought a sweet new carrot peeler. What makes this little number a little unique is the fact that its got these angry little teeth that give it the ability to finely juilianne things like carrots and zucchini and anything else you can find to julianne. Take my word for it, this thing is flippin' awesome and I don't know why anyone didn't think of this sooner. Or maybe they did and I just didn't know about it? Either way, it's a huge time saver. Just a couple of swipes down the length of the carrot and you've got yourself a set of perfect little matchsticks. It's brilliant, really.
Spicy Thai Soup
- 1 1/2 boxes of chicken stock
- 1 rotisserie chicken with the meat pulled off and broken into bite sized pieces
- 2 carrots, julianned
- About 2-3 tbs soy sauce
- About 1 tbs red curry paste
- 1 carton of thinly sliced mushrooms
- A little bit of vegetable oil to fry the mushrooms
- The juice of 1 lime
- 3-4 servings of cooked rice or flour pasta, cooked according to package
- Cilantro and thinly sliced green onions to garnish
To start, sautee the mushrooms in a little bit of vegetable oil until they soften. Add in the chicken stock, chicken, carrots, soy sauce, red curry paste and lime juice. Let it all simmer for 20-30 minutes. Serve immediately with pasta and garnishes of cilantro and green onions.
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