Christine learns of Laotian Noodle Soup from Felix, the Buddah Baby

Felix teaches our chef about Lao

I make drinks. I don't cook on anything besides a grill. That's about to change thanks to Christine Collins, the new resident chef in The Leisure Study. She is the founder/creator of The Cedar Kitchen, whose mission is to provide healthy, delicious, and affordable meals for you to enjoy in the company of your own home. We're going to feature the easy stuff that impresses, because then you have more time to do what you want, and that's what real leisure is all about. To learn more about Christine, The Cedar Kitchen, and for more recipes; click here. 

"Today we are in Durham, North Carolina with our dearest friends Dustin, Leya and their son Felix. Not only is Felix super talented in spinning, rock ‘n rolling and fist bumping, but he is also an incredibly talented ‘lil chef! Last night his mommy wanted a noodle soup, so Felix suggested a traditional Laotion version. I was shocked he even knew where Lao was, but who was I to say no?! Felix stayed home while we shopped for groceries, but was eager to hop up next to me while we made dinner. Don’t be intimidated by the list of ingredients either, it all gets thrown into one pot without much work. This soup is really comforting, fragrant and so easy a baby could make it…Truly!"

-Christine

Felix's Laotian Noodle Soup (Prep: 10 min. Cooking Time: 1 hour. Serves 2-4 people)

This is a super flavorful and satisfying noodle soup. This can easily be made vegetarian, or you can sub beef for any other protein such as chicken, shrimp or tofu.

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 lemongrass stalk, peel outer layers and split in half
• 1 shallot, chopped
• 4-5 cloves of garlic, chopped
• 2 small fresh chiles, thinly sliced
• 2 inches peeled ginger, leave whole
• 1 dry star anise
• 1 cinnamon stick
• 1 teaspoon salt
• 2 small tomatoes, chopped
• 2-3 green onions, chopped
• 5 cups low-sodium chicken broth (you can use beef or veggie broth too!)
• 1 tablespoon Asian fish sauce (you might need more to taste, I know I do!)
• 2-3 limes, juice
• 1 tablespoon brown sugar
• 1/2 lb noodles (such as rice noodles, udon or lo mein)
• 1 handful oyster mushrooms (or any mushrooms you like!)
• 1 lb sirloin steak, thinly sliced
• 1 handful spinach
• 1 handful chopped fresh mint
• For the condiments:
• sliced limes
• chopped green onion
• sliced chili
• Chopped mint
• Also:
• Thai Basil
• Sprouts

Instructions

1. In a large pot add the sesame and olive oil and heat on high
2. Add the lemon grass, shallot, garlic, chilies, ginger, star anise, cinnamon, salt, tomatoes and green onions
3. Saute until fragrant, about 4-5 minutes, and add your broth, fish sauce, lime and sugar
4. Bring to a boil and reduce to a simmer
5. Simmer for 30 minutes (if you have time, let it simmer longer to develop a richer flavor. 1 hour would be ideal!)
6. When you are ready to eat, in a separate bowl bring water to boil and add your noodles. Cook until al dente. Strain and let sit until ready to serve.
7. minutes before serving add the beef, mushrooms and spinach. Cover and let simmer in broth.
8. Lets eat! Add noodles to your bowl, ladle the soup over it.
9. Top with your choice of condiments and extra fish sauce if necessary!