Christmas Thai Chicken Noodle Soup

2 teaspoons canola oil
   1/2 cup chopped red bell pepper
   4 teaspoons minced peeled fresh ginger
   1 cup sliced mushrooms
   4 garlic cloves minced
    2-3 cups of chicken stock
   1(3 inch) stalk of lemongrass halfed lengthwise
   2 teaspoons sambal oelek or chili paste
   1 teaspoon Fish Sauce
   1 1/4 cups light coconut milk
   1 tablespoon sugar
   2 cups shredded cooked chicken breast about 8 ounces
   1/2 cup green onion strips
    3 tablespoons chopped fresh cilantro
    1/2 pound flat Asian noodles
     2 tablespoons fresh lime juice

For the chicken stock I simmered a chicken back for 2 hours in about 1 quart of water. I threw in some leftover chicken with skin on. I took out all the meat and poured off the pot into a large bowl to make sure there were no chicken bones at the bottom of the pot. Then I poured the broth back into the pot.

Heat a frying pan over medium heat. Add oil to pan and swirl to coat. Add red bell pepper, mushrooms, ginger, garlic and lemongrass; cook 3 minutes stirring occasionally.

Add chili paste cook 1 minute; Add mixture to chicken stock, then add coconut milk, fish sauce, and sugar; bring to a simmer. You want to reduce heat to low simmer for 10 minutes. My asian noodles needed 7 minutes so after 3 minutes of simmering I added them to the soup. In this way everything would be ready after the 10 minutes elasped.

Add onions, cilantro, and juice. Let stand in a covered spot for about 15 minutes before serving....unless you like soup raging hot.

 Red Cabbage Salad

    Scant 1/2 cup sugar
   1/2 cup Apple Cider Vinegar
   1 cup Canola Oil
   1 tsp. black pepper

   Bring all to a boil and simmer unti sugar dissolves. Cool to room temp before adding to
   to bowl (with a lid) with 1 small head of chopped red cabbage. Refrigerate. A few times    a day for up to three days shake the whole bowl like a cocktail, then put back in fridge.     Enjoy after three days

    This same simple dressing is also great on another dish called "Texas Caviar"... The     ingredients for that:

    1 can of white corn

    1 can of black beans

    1 can of black eyed peas

     (All of these should be drained and rinsed)

     1/4 cup of finely minced red onion, celery and red bell pepper.

     This can be served the same day without the three day wait. Drain off all the      marinade before serving.