I started my Australian study abroad experience a few weeks ago at the University of Sydney. Despite the outlandish prices, crap kitchen (with no oven and burners that take an hour to boil half a cup of water), and the shortage of black beans, I have still managed to eat well.
I can see now why it is so easy to fall into the traps of college eating habits. Why cook after a long day of classes when you can eat Ramen or a frozen dinner or get greasy take-out? I’m not ashamed of enjoying finger-licking-good spring rolls or mac and cheese from a box, but cooking gives me more appreciation for my food and what I put into my body.
I recently made a Green Curry Noodle Soup, which instantly cleared my sinuses and helped fight off the cold that I felt creeping up on me. This is a perfect light meal that packs lots of iron, antioxidants and vitamins into a simple soup. I added more noodles than necessary because…
I like noodles? And I needed something more than just soup in my stomach if I was eating it for dinner.
Green Curry Noodle Soup
3 cups vegetable broth
1 tsp Green Thai Curry Paste (or to your preference)
4 oz. Vermicelli noodles
1 cup of spinach
1 cup broccoli, cut into flowerets
Cook noodles according to package directions.
In large pot, bring broth to a simmer and add green curry paste. Allow paste to dissolve by stirring. Add a few drops of soy sauce. Drain the noodles and place into the broth. Stir. Add broccoli. Stir and simmer for 1 minute. Add spinach, stir until wilted. Remove from heat and sprinkle with basil.