Eggplant and Shrimp with Garlic and Fish Sauce Paste

Idea from Melissa Clarke.

Asian chicken soup

Estimated calories for my serving: 950

Ingredients

• 1 chicken breast, cubed
• wedge of cabbage, sliced into ribbons
• rice noodles (or spaghetti etc)
• 6 cups water
• fish sauce
• hot pepper or hot sauce
• soy sauce
• miso paste
• lime juice, thai basil, and bean sprouts

Preparation

1. Add 6 cups of water to a soup pot, bring to a boil.
2. Poach cubed chicken.
3. Right after starting the chicken, add miso paste, until broth is suitably cloudy.  If you’re using an actual hot pepper, dice it and add it now.  Otherwise, add hot sauce with the fish sauce and soy sauce to taste (and adjust as needed later on).
4. Then, add in long rice noodles (or whatever equivalent you like/have), and cook them for the required amount of time.
5. A couple minutes before the noodles are done, add in the cabbage, stir and cook down.
6. Serve with a few squirts of lime juice and maybe some thai basil and bean sprouts if you’ve got them.