I’ve got an abundance in in of Thai basil and Thai chilies growing in my garden, and they’re begging to be harvested. Ok, so what to do with them?

A while back, at the Manheim Township public library, I did a cooking class in making Thai noodle bowls, and it was one of my most successful classes ever. So hankering for something different, tasty, and filling, I think I’ll make a batch for supper. 

Like noodle bowls? Try these:

Ingredients:

1 lb. boneless, skinless chicken breast

4 cloves garlic

1 tablespoon fresh ginger, minced, thinly sliced

1 bunch scallions or lemon grass, white and light-green parts, cut to 1-inch pieces

4 sprigs fresh Thai basil

5 cups chicken stock

1 tablespoon red curry paste

½ teaspoon fish sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

8 ounces rice noodles

Toasted sesame oil

Fresh bean sprouts

2 ounces thinly sliced mushrooms

1 red chili pepper, thinly sliced

Fresh limes, cut into wedges

Preparation:

Make the broth:

1. Heat a pan to medium high with coconut oil (or peanut or vegetable or canola oil).

2. Season the chicken with salt and pepper; brown the chicken on both sides, set aside on a plate and allow to cool to room temperature.  

3. Add the ginger, garlic, and scallions or lemon grass, and sauté until softened. Add the curry paste, stir, and simmer 1 more minute.

4. Add the stock, scrape the bottom of the pot, bring to a boil, reduce the heat and simmer for 30 minutes.

5. Prepare the rice noodles per the package directions, drain and toss with a bit of toasted sesame oil.

6. When the stock is ready add the fish sauce, brown sugar, and soy sauce.

7. Shred the chicken with 2 forks.

Prepare the bowls:

Place some noodles, sliced mushrooms, bean sprouts, and shredded chicken to each bowl and ladle in the broth. If desired, add slices of red chili pepper. Float a few drops of toasted sesame oil on each bowl, garnish with fresh Thai chili sprigs and a lime wedge.