Thai Chicken Coconut Soup

IMG_4037Taking a little mental trip back to my time in Thailand. Call me lazy…I’m finally getting around to completing my photo book of this trip that was fourteen months ago! All of the treats that we enjoyed keep popping up in my noggin as I pour over the hundreds of photographs. This recipe is based on a chicken soup that Chef Ohm of the Anantara Riverside Resort taught us. As we cooked by his side throughout the afternoon, along with a splash or more of champagne…he uttered some nice sayings like “remember that a recipe has no soul on its own; you bring the soul to it.” And Chef Ohm brought it folks! Sharing the soul and love; just sharing it.

Soup Thai Chicken Coconut Soup II

Ingredients:
3 Tbs sesame oil
3 boneless skinless chicken breasts, cut into 1 inch pieces
4 medium carrots, diced
4 celery ribs, diced
2 t fresh ginger root, peeled and minced
1 large garlic clove, minced
1 28 oz can diced tomatoes
2 cans light coconut milk
2 Tbs red curry paste
3/4 t salt
3/4 t black pepper
1 cup frozen shelled edamame, thawed
2 Tbs smooth, light peanut butter
2 cups fresh baby spinach
2 green onions, minced
Zest and juice of 1 lime
Fresh cilantro leaves
Salted peanuts, chopped

Directions:
In large saucepan, heat sesame oil over medium heat.
Add chicken, carrots, and celery.
Cook and stir until vegetables are softened, about 3 to 4 minutes.
Add ginger and garlic; cook 1 minute.
Stir in tomatoes, coconut milk, curry paste, salt, and pepper.
Bring to a boil.
Reduce heat and simmer, covered, for 5 minutes.
Add edamame; cook 10 more minutes.
Stir in peanut butter.
Stir in spinach, green onions, and lime.
Cook until spinach is wilted, about 1 to 2 minutes.
Remove from heat.
Place in soup bowls.
Top with cilantro and chopped peanuts.
Garnish with a lime wedge.
Serves 8.

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A sampling from our private cooking class with Chef Ohm. Yummy!

Lemony Chicken Orzo Soup

Sunday Soup Day! Or Any Day of the Week is Soup Day (for Me)!  This is a Software Update for Your Palate. Sleep In and Then Whip This up in a Nano Minute. Trust Me!

I made this for my nephew a few weeks ago when he was recovering from a summer case of pneumonia…cured his ills…may cure yours too!

Soup Summer Lemon Chicken Rice Soup II
1 Tbs olive oil
2 leeks, white and pale green parts, rinsed, halved lengthwise, and sliced crosswise into 1/2 inch slices
4 celery stalks, sliced crosswise
6 cups chicken broth
3/4 cup uncooked orzo
1/2 t kosher salt
1/2 t ground pepper
Zest of 1 lemon
Juice of 3 lemons
Breast meat of rotisserie chicken, chopped
1/2 cup fresh chopped dill

Heat oil in skillet over medium heat.
Add leeks and celery, and sauté 5 to 6 minutes, until tender.
Bring broth to a boil over medium high heat in large soup pot.
Add orzo and cook 2 minutes less than package directions.
Remove pot from heat.
Stir in cooked onion and celery, salt, pepper, lemon zest, lemon juice, chicken, and dill.
Cover pot and allow to stand 10 minutes.

Serve with lemon slice as garnish.

Chicken Soup with Herbed Cornmeal Dumplings

Soup. Owned.

Everyone knows I could eat soup for every meal. Make this yummy chicken and dumplings (with a twist), and call your best friend. Some things are simply worthy of passing down, and this one will not disappoint! It’s a one bowl wonder; no need for bread on the side – it’s right there in the soup just looking up at you. Licking my lips.soup-chciken-with-herbed-cornmeal-dumplings-iv

Here’s your grocery list:
1/4 cup salted butter, divided
8 medium carrots, thinly sliced
8 stalks celery, sliced thinly on the diagonal
1 medium sweet yellow onion, chopped
1/2 cup plus 2 Tbs all-purpose flour, divided
8 cups chicken broth
1 bay leaf
1/2 t kosher salt
Breast meat of a rotisserie chicken, shredded
1/2 cup coarse plain yellow cornmeal
1 t baking powder
1/4 t baking soda
1/2 t lemon salt
1/2 t ground black pepper
1/2 cup buttermilk
2 Tbs chopped flat leaf parsley
2 Tbs chopped fresh thyme

Now, here’s your “how to”:
Melt 2 Tbs of butter in soup pot over medium high heat.
Add carrots, celery, and onion.
Cook, stirring occasionally until tender, about 6 minutes.
Add 2 Tbs of flour.
Stir to combine, and cook 2 minutes.
Add half of broth, bay leaf, and 1/2 t salt.
Cook, stirring occasionally, until thickened, 4 to 5 minutes.
Stir in remaining broth, and chicken.
Remove pot from heat.

In medium bowl, whisk together cornmeal, baking powder, baking soda, lemon salt, black pepper, and remaining 1/2 cup flour.
Cut remaining 2 Tbs butter into flour mixture with pastry blender, until it resembles coarse meal.
Add buttermilk, parsley, and thyme.
Stir just until dough is moistened.

soup-chciken-with-herbed-cornmeal-dumplings-iiHeat soup pot over medium heat.
Roll dumplings into 10 to 12 balls.
Drop dumplings 1/2 to 1 inch apart into soup mixture.
Cover and cook until dumplings are done, and dry to touch, about 15 to 20 minutes.
Initially they will appear to be breaking apart.
Leave them alone and they will be just fine.
Serve immediately.
Serves 6.

Next stop, Bangkok! Crossing borders. Taking cooking lessons as we venture to Thailand, Cambodia, and Vietnam. Um hmm. Coming home with new talents to share. Can’t wait. Bet you can’t either!