Gordon Ramsay…as some of you frequent readers might notice, is one of my favorite modern chefs. He has a great YouTube channel full of cooking clips. The hard thing about these simple, quick clips is that there are often no links to recipes and he doesn’t really give measurements. I Googled, and Googled for this exact recipe and failed. But, I think what I came up with by watching the video countless times, tastes great and is Paleo friendly! I’m not sure how this would turn out if you left out the coriander and red pepper to make it AIP (Autoimmune Protocol) friendly…but if you give it a shot, leave me a comment below!
Here’s what you’ll need for the bright yellow soup:
- 1 Yellow Onion
- 1/3 of a Red Bell Pepper (Use a veggie peeler on the skin, then dice.)
- 1 Clove of Garlic, Minced
- 1 Tablespoon of Fresh Ginger, Minced
- 1 Teaspoon of Turmeric
- Coriander Seeds (Crushed and minced to break open with your knife.)
- A Good Squish of Lime Juice
- 1 Can of Full Fat Coconut Milk (Try to avoid gut irritants like Guar Gum, Cargeenan, and Xanthum Gum.)
- 1-2 Cups Chicken Broth
- 4 Shakes of Red Boat Fish Sauce
- 2 Small Chicken Breasts (Optional. You can leave it out and it’s just as yummy and vegetarian if you switch to veggie stock for the broth.)
- Noodles (You can use Rice Vermicelli Noodles if you tolerate rice, or Sweet Potato Starch noodles that are AIP, Paleo, and pretty cool looking glass noodles.)
Cook your noodles according to the directions on the package. If you would like chicken, sautee it in a small pan until just done. Set in a bowl on the side.
This cooks really fast and smells amazing. Dice an onion and part of a red bell pepper. Throw it in a hot pan with your oil of choice. I used coconut oil, about a tablespoon. But, use what you like. When the peppers and onions begin to soften and brown (about 5 to 7 minutes) add minced garlic, ginger, turmeric, coriander seeds and lemongrass. To bring out the lovely lemony aroma, take the blunt side of a knife and bash the end. Give it a squish of lime juice. Add the coconut milk and stock. Simmer.
Make sure to taste, taste, taste. If you’d like your chicken in your soup you can add it into the soup. Don’t over cook it though. When your noodles are done, drain them and add them to a bowl. Pour the yummy broth over the top and enjoy!
Technically…this is me making up the recipe from watching and what I had easily accessible in the house. It was super fast and very delicious. I surprised myself a bit on this one….Seems I’ve been doing that a lot lately.
So enjoy my version of Gordon’s recipe! This is “Soup”-er fast and great for any Manic Monday. It even tasted pretty good cold as leftovers! I’m sending you some unique spices, and a quick meal from my Common Sense Kitchen to yours. I hope you’ll come back next time to see if I can bang out some REAL fast food.
-Ami M. Lee, Turmeric in Everything, Messy Soup Eater, Common Sense Cook
Here’s the original link to Gordon’s clip: https://www.youtube.com/watch?v=A_kKv6mZ8TY