Mexican Lime Noodle Soup

This is the perfect soup if you are not feeling well just remember to never feed your mogwai after midnight. Speaking of the rules, I wonder if feeding a mogwai soup is the same as getting them wet? It is all  so complicated!

Gremlins was the first movie that I remember seeing in the theater and I bet I have been eating noodle soup just as long. It was one of the first things I learned to make but it wasn’t until I moved to Texas that I learned about adding cilantro and lime and making it “Mexican” noodle soup. What a difference two humble ingredients thrown it at the very end of the soup making process can bring. The lime adds a lovely full quality to the broth and the cilantro adds lots of flavor while adding to the healing properties on an already curative soup. If you never liked “unchicken” soup try this one because, I promise, you won’t miss the bird.

Mexican Lime Noodle Soup

2 onions

3 stalks celery

3 carrots

5 cloves garlic

8 cups water

teaspoon veggie broth

1 tbsp soy sauce

1 bay leaf

1 package of noodles

1 cup of crumbled soy curls (or TVP)

1/2 cup cilantro

1 TBSP lime

chives

 

 

 

Chop top 4 ingredients, saute until browned about 20 minutes. Add the next 4 ingredients, bring to boil, reduce to simmer and cook a half hour. Add the noodles & soy curls, when they are just about done add the rest along with salt and pepper. Enjoy!