Spicy Thai Chicken and Shrimp Noodle Soup

11 Not that I am speaking of being in need, for I have learned in whatever situation I am to be content.

12 I know how to be brought low, and I know how to abound. In any and every circumstance, I have learned the secret of facing plenty and hunger, abundance and need.

13 I can do all things through him who strengthens me. - Philippians 4:11-13

An ej original recipe!!!

Spices and oils

1 t five spice powder

1 t Kaffir powder ( my daughter gave me dried ones and I put them in the grinder and made powder) or 1 t lemon zest

2 T roasted garlic

1 t Cilantro 

Pinch of red pepper flakes

1 t anchovy paste 

1 t olive oil

2 t chicken base seasoning 

1/2 t chili oil

2 t sweet chili Thai sauce

1 t toasted sesame oil

2 t palm sugar 

1 T mushroom soy sauce

Veggies

1/4 c leeks

1/4 c Cabbage 

1/4 c mushrooms 

1/4 c carrots

2 T red bell pepper

6 broccoli florets, add at the end

Meats

2 chicken tenderloins or more, sliced thin on diagonal 

6 Shrimp, add at the end

Your desired amount of Pasta, I used angel hair but rice noodles would be great

1 qt water or more ( if it's too spicy for you add a cup or 2 of water

I added my olive oil to pot, heated, then added leeks, bell peppers, mushrooms, cabbage, and carrots. Sauté 1 minute on med heat. To this I added all the list of spices, Thai sauce, soy, chili oil, the chicken and the water. Cook 15 minutes then add pasta. At this point get a teaspoon of broth, smell it first, then cool and taste. You can adjust the palm sugar by a half teaspoon if it's too spicy. Cook 5 minutes on low then add shrimp and broccoli. Cut off heat and stir around so shrimp will cook. Enjoy!