Sorry for not posting more frequently. It seems I spend more time on my Face Book feed so you can find this post, as well as other information I share on my FB page: www.facebook.com/TaylorDforTaste
It was a pho (pronounced phu) weekend as the weather turned cold and I had some chicken #bonebroth in the #slowcooker for a day. I ventured down to the Asian market to get some herbs and noodles; rice sticks for the kids and shirataki and konnyaku for us.
To the broth I added sliced ginger, garlic cloves, and scallions. The herbs I enjoy are Thai basil and culantro, NOT cilantro, they are different. Cilantro could be used if culantro is unavailable.
To make it paleo, we used the yam based noodles, konnyaku and shirataki, to avoid the rice noodles. To add some depth and to fortify the broth for my wife who was doing some last minute yard work I stirred a spoonful of miso paste into the soup. I also added some sauteed cabbage for extra bulk and to make a meal of it.
Some sriracha or sambal olek and a splash of soy sauce rounded out the bowl of steaming deliciousness.
I impressed myself!