Operation Clean Out The Fridge: Horseradish Leaves, Take 1
For this installment of my spring cleaning project, I thought I'd use some of the horseradish greens from the Philippines that have been hanging out in the freezer (a pack I bought with the hot pepper leaves I used last week). I defrosted the horseradish leaves, hoping they'd be super-peppery...but alas, they are just...green. So, I used some of my chicken stock cubes to make a little Asian-inspired noodle soup.
Faux Indonesian Curry Chicken Noodle Soup
6 chicken stock ice cubes (I used cubes from the batch of stock that I hadn't reduced so much, so you could use less if you've made stronger cubes)
1 1/2 c. water
1/4 c. shredded chicken
1 tsp. Bumbu Inti B curry paste (or southeast Asian curry of your choice)
handful dried rice vermicelli
1/4 c. frozen horseradish leaves (thawed), or green of your choice (I'd add a handful or two of bok choy next time around...).
Heat stock cubes and water, and add chicken and curry paste. When it's simmering, throw in the rice vermicelli and cook for a minute or two (or until noodles are done). Add leaves (or if you're adding raw veggies, add them just before the vermicelli is done). Remove from heat and serve.
I still have most of the packet of leaves left, so perhaps I'll do some research and make something more exciting tomorrow.