I woke up this morning to temps in the 40's! Brrrr... Fall arrived in full force overnight! I think we'll need to bundle up for our bike ride along Lake Michigan later today. Doug and I have a favorite running/bike path that goes North of the city. Once you get past harbors and parks, you can look back and see the beautiful Chicago skyline. Love it! I think I'll be making this soup again when we get back from our ride. Yes. Definitely a soup day!
In honor of all of the marathon runners in town this weekend, I'll post a pick of the race last year:
Doug finished under 4 hours and greatly enjoyed his post-race 312 beer! Well deserved!
(Adapted from Verses from my Kitchen)
Yield: 2 Servings
1 Tbsp. Peanut Oil
1 Tbsp. Fresh Ginger, finely chopped
4 C. Vegetable Stock
8 oz. Rice Noodles
1 Tbsp. Oyster Sauce
1 tsp. Light Soy Sauce
2 Tbsp. Fish Sauce
2 Small Hot Peppers, deseeded and thinly sliced
2 Garlic Cloves, minced
10 Large Shrimp, tails on
1 Lime, freshly juiced
Pinch of Sugar
2 Green onions, thinly sliced
Small Handful of Cilantro, roughly chopped
Add the oil to a large stock pot and add in the ginger over medium-high heat. Fry the ginger for a few seconds, until fragrant, and then pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes. While the stock heats up, cook the rice noodles according to the package. Meanwhile, add the oyster sauce, soy sauce, fish sauce, hot peppers and garlic to the stock; simmering for 5 minutes. Add in the shrimp and continue simmering for 5 more minutes, until the shrimp is cooked. Add the lime juice, sugar and green onions to the pot. Season to taste. Then, run the noodles under hot water to prevent sticking and divide among two bowls. Remove the shrimp from the pot and set aside. Pour the stock over the top of the noodles and arrange the shrimp on top. Add the fresh cilantro on top as a garnish. Eat with chopsticks and/or a spoon!