RSS Feed

Category Archives: Soup

Foodie Friday: Fire-Pot Soup

Posted on
IMG_2220

Image via Eat, Live, Run

This might be my new favorite soup. My go to soup. My “had a bad day and want something cozy” soup.

Bonus? It’s really really easy and doesn’t take hours and hours of simmering to get amazing flavor.

While it is curry based, like Josh’s favorite soup, it’s a much lighter soup. The original recipe calls for a mixture of tofu and shrimp, but I just did all shrimp, and it was delicious. I need to find a good brand of tofu before I risk ruining anything as precious as this soup.

Note: The recipe calls for simmering a stalk of lemon grass and some pierced chilis in the broth for about ten minutes near the end. I did, but I can’t say that I tasted all that much of a difference. All that to say, if you can’t do this step, it will still be a super tasty soup.

Also, the recipe calls for curry paste (which is key). I’m lucky enough to have a decent ethnic aisle at my grocery store and had trouble finding it. You might have to go to an Asian market though.

Hot Pot Soup (original recipe)

1 lb raw shrimp (I bought frozen peeled tails off)

3 tbsp thai curry paste

1 tbsp canola oil

6 basil leaves, torn

1 tbsp fish sauce

2 tsp brown sugar

1/2 tsp salt

1 14-oz can coconut milk

2 cups chicken broth

1 6-inch stalk lemongrass

1/2 lime, juiced

2 red or green Thai chilies, pierced with a knife

1/2 cup dry jasmine rice

cilantro for serving

Directions:

Cook the rice with a cup and a half of water, preferably in your rice cooker, and set aside.

Heat a tbsp of oil in a skillet over medium high heat. Cook shrimp til pink, about 30 seconds. Remove and set aside.

Heat the rest of the oil in the skillet and add curry paste. Smash the two together for about 2 minutes, until well combined. Stir in the coconut milk and chicken broth.

Add all of the remaining ingredients (minus the shrimp, rice, and cilantro) and simmer for about 10 minutes, stirring occasionally. Remove the lemongrass and chilis. Chop up the shrimp and stir them in.

Put a small amount of rice in the bottom of a bowl and then ladle the soup over it. Sprinkle on chopped cilantro and enjoy!

 

Advertisements

Foodie Friday: Ramen Soup, sorta

When we first married I wasn’t much of a cook. I loved good food, I just didn’t know how to make it. It took a bit of education before I felt somewhat comfortable in the kitchen. One of the big influences in my cooking was Mark Bittman and his legendary book, How to Cook Everything. I became a huge Mark Bittman fan that first year or so. He had a great column in The New York Times called the Minimalist. Its great for people, who like me, enjoy good food, but don’t have or want to spend the time and energy. Its simple, delicious food.

I bookmarked this video and decided it would make a perfect Saturday lunch. You know when you have been cleaning the house all morning, but can’t bring yourself to eat any more of that casserole and just want something fresh and comforting? I’ve adapted it over the years and made it my own. My husband loves it. He mentioned it the other day asking why I haven’t made it for him in a long time.

Ramen, sort of (Allyn says its more noodle soup, I still call it ramen)

Noodles, I use ramen
Chicken broth or water
ketchup
soy sauce
rice vinegar
chili paste or chiles
siracha
Optional: frozen veggies, fresh herbs, cooked meat, anything in your pantry

Bring 2 cups of chicken broth or water to a boil. Season with 1/4 cup of ketchup, a couple of tablespoons of soy sauce, a tablespoon or two of rice vinegar, and maybe some chili paste. I literally do not measure anything. I throw in whatever looks good from my pantry. Stir it up.

When the water is boiling add in your noodles. I always use a packet of ramen. Two if I’m feeding my husband.

Cook for about 2-3 minutes until the noodles are done. Ladle into a bowl and top with siracha or your seasoning of choice.

Occasionally I throw in a cup or so of frozen veggies if I want to feel healthy. You can’t mess this up. Be creative and make it your own.

Foodie Friday: Mulligatawny

We all have those recipes that we think of on the low days. The days when you’re worn out, the weather sucks, and you can’t quite seem to shake the sniffle and scratch going on in your sinuses. On those days you want some comforting and familiar and hearty, and this soup is our solution to that.

Some people like to serve it over rice, but we like it better with the rice cooked in. We’ve tried it with different types of apples, different types of meat, and different amounts of various ingredients, but this is the mix that makes us the happiest. Feel free to tweak it to the perfect comfort food for you.

And yes, I can hear Seinfeld’s Soup Nazi in the background whenever I make it (No soup for you!).

Mulligatawny (adapted from here)

  • 2 whole Boneless Skinless Chicken Breasts, Cut Into Bite-Sized Pieces
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • 1 whole Medium Onion
  • 3 cloves Garlic, Minced Finely
  • ¼ cups All-purpose Flour
  • 1 heaping Tablespoon Curry Powder (really good powder makes a HUGE difference here)
  • 32 ounces, fluid Chicken Broth
  • 1 can coconut milk
  • 1 whole Granny Smith Apple, Peeled And Diced
  • 3/4 cup uncooked rice

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add coconut milk, salt, and pepper, then cook for another five minutes.

Add rice and stir well. Cook for about five minutes, stirring often to keep the rice from sticking to the bottom.

Add chicken and diced apple and cook for another 5 to 10 minutes, stirring occasionally, or until rice is done. Turn off and allow to stand 5 or 10 minutes before serving. Top with cilantro and chives for a little freshness.

Cozy comfort.

Foodie Friday: The Best Soup in the World

Last fall I stumbled upon the Best Soup in the World. Seriously. This is not a tribute.

The day after I made it I told Allyn I made the Best Soup in the World. She scoffed at first, but finally tried it using one of her dairy substitutes and it became one of her favorites too. I’m not sure if she stands by Best Soup in the World, but in our house it is.

Without further adieu:

The Best Soup in the World, also known as Chipotle Sweet Potato Corn Chowder

  • 5 whole Sweet Potatoes, Roasted And Cubed
  • 2-½ cups Corn (I usually use frozen, but you could do fresh)
  • 8 slices Bacon
  • 1 cup Leeks, Sliced
  • 1 whole Vidalia Or Other Sweet Onion
  • 2 Tablespoons Fresh Thyme
  • 2 Tablespoons Fresh Marjoram
  • 2 boxes Chicken Stock (32oz Each), Divided
  • 2 whole Chipotle Peppers In Adobo Sauce, Finely Chopped
  • 1-½ cup Heavy Cream

 

Wrap sweet potatoes in tin foil; do not pierce and roast in the oven for about 45 minutes to an hour at 375 degrees. Once soft, peel and cube. (Some of these will get smashed and some will not, so cube to your desired size.)

Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the bacon fat in your pot.

Cook leeks, onion, corn, thyme and marjoram in the bacon fat, stirring constantly until tender.

Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes, or until potatoes are tender. Using an immersion blender, blend 1/2-1/3 of the soup. (You want to leave some of the corn and potato cubes whole.) At this point, you can add more chicken stock if needed, keeping in mind that you will still be adding in 1 1/2 cups heavy cream.

Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon.

Original source of this brilliance: http://tastykitchen.com/recipes/soups/chipotle-sweet-potato-corn-chowder/

You’re welcome.

Foodie Friday: Chili

Fall is coming, even if the temperatures have yet to reflect it. I made my first fall baked good the other day (pumpkin muffins…mmm…), and have started craving some of my hearty comfort food dishes.

We all have those dishes that evoke childhood memories and make us feel content.

We also have our favorite chili recipe that we’ll defend to the death.

This is my family’s chili, one of my all time top comfort foods. I only recently got the recipe, and will admit that there’s some tweaking that will occur in the future, but for now, it’s perfect just the way it is. Like Bridget Jones.

Even better?

You throw it in the crockpot for hours. Genius.

Bridget could cook this. Hopefully it wouldn’t be another blue soup incident for her.

Crockpot Chili

  • 3 cans hot chili beans (undrained)
  • 3 cans various beans (I used black, kidney, and red, rinsed and drained)
  • 1 can Rotel (undrained)
  • 1 package chili seasoning mix
  • 1 lb ground beef/turkey/whatever meat you choose

Brown meat. Put in crockpot with everything else. Mix it up.
Cook on low for 6 hours or high for 4.

Possible toppings include diced onions, cheese, crumbled Fritos, and copious amounts of sour cream (dairy free be damned).

I’ll curl up with a bowl and pretend it’s cold enough for skinny jeans and a pair of Frye boots. Swoon.

Foodie Friday: Pork Noodle Soup

Posted on

This soup is good. Really good. So good that I made it one night, and Josh asked me to make it again the next night, and to make a bigger batch. I think that’s a recipe win. It comes from the Nigella Kitchen cookbook that I gave my sister for Christmas. At this rate, I’m really going to have to buy myself a copy.

Vietnamese Pork Noodle Soup

* 10 oz pork tenderloin, cut into thin discs and then fine strips
* 2 tablespoons lime juice
* 2 tablespoons soy sauce
* ½ teaspoon paprika
* 2 tablespoons fish sauce
* 2 packages ramen noodles. Discard seasoning packets
* 1 tablespoon olive oil (I added some of our homemade chili infused olive oil at this point for a little heat. Yum)
* 6 scallions thinly sliced
* 1-2 tablespoons chopped fresh ginger
* 1 quart low sodium chicken broth
* 3 cups bean sprouts
* 3-4 cups chopped bok choy.

Mix the pork with the lime juice, soy sauce, paprika and fish sauce in a bowl. The recipe said to not let this stand for more than 15 minutes. I probably did, but it turned out just fine.

Cook the ramen, then put in a bowl of cold water and set aside.

Heat the chicken broth in a small saucepan to a low simmer.

In a large frying pan, heat the olive oil and fry the scallions and ginger for a minute or so. Pour in the pork and its marinade and stir thoroughly.

Cook for another couple of minutes, then add the chicken broth and bring to a boil. At this point your pork should be cooked. Add the bean sprouts and bok choy.

Put some of the noodles in a bowl, top with meat and veggies, and pour some broth over it all. At this point Josh drizzled a little more chili oil on top, but for me it was perfect.