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soup

Asian/ ENTREES/ Pasta

Thai Red Curry Coconut Soup with Chicken Meatballs

This recipe comes together quickly and thanks to the noodles and the meatballs, it’s filling enough to serve as a meal! This recipe will serve four to five people. You can easily add more noodles to serve one or two more noodle-loving friends

Thai Red Curry Coconut Soup with Chicken Meatballs

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Serves: 4-5

Honestly, I fell in love with this soup. Don't tell my husband. It's packed with flavor and it's creamy and spicy and with all the meatballs and noodles, it's a complete meal. I was inspired by both the New York Times and Half Baked Harvest who both have a version of this soup. Also, I used fettuccine, but I think those flat rice noodles would be the bomb (my daughter prefers the fettuccine.) Don't skimp on toppings. We topped ours with thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes and more basil and cilantro.

Ingredients

  • For the Chicken Meatballs
  • 1 pound ground chicken
  • 2-3 scallions, finely chopped
  • 1 inch piece of fresh ginger, peeled and grated
  • 2 cloves of garlic, finely chopped or grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • neutral oil such as vegetable or canola for rolling
  • For the Soup
  • 2-4 tablespoons coconut oil
  • 1/4 cup Thai red curry paste
  • 3 cloves garlic, finely chopped
  • 1 inch piece of ginger, peeled and grated.
  • 2 15-ouncs cans coconut milk (full fat)
  • 3 cups vegetable stock (see note)
  • 1 bunch of blue kale, hard ribs removed and sliced to bite sized pieces
  • 2-3 tablespoons fish sauce (start with 2 and taste, this will depend on what brand you use. I like Red Boat Fish Sauce. You can substitute soy sauce too.)
  • 2 teaspoons sugar
  • 8 ounces fettuccine noodles, cooked to package directions (or whatever noodle you choose)
  • 1/4 cup cilantro and/or basil, chopped, plus more for serving
  • lime wedges, thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes for serving

Instructions

1

Directions

2

To make the meatballs, combine the chicken, scallions, ginger, garlic, salt and pepper in a bowl and mix until it is just combined. Coat your hands with oil and roll into balls about a tablespoon in size. You should have about 15.

3

Heat a large Dutch oven or heavy bottom pot over medium-high heat. Add the coconut oil and when it’s hot, cook the meatballs on all sides until they are brown and crisp on the outside. Remove and set aside.

4

Add a little more oil to the pan and add the Thai red curry paste, ginger and garlic and cook until fragrant — just 1 or 2 minutes. Add the coconut milk, broth, fish sauce, sugar, herbs and kale. Add the meatballs back in. Cook for another 10-15 minutes or until the meatballs are cooked through and the kale has softened.

5

Place the noodles in the serving bowls and pour the soup over. Top each bowl with the toppings you choose.

Notes

To make an easy vegetable stock, place 1 quartered onion, 2-3 carrots, 1 head of garlic (halved crosswise), 2-inches of ginger, 2-3 scallions, 4-6 shitake mushrooms and salt and pepper in a heavy bottom pot with a touch of neutral oil. Cook for a few minutes until a tiny bit brown. Add 2 quarts of water, bring to a boil then reduce heat to low and simmer for 3 hours. Drain and discard veggies. Voila — veggie stock. Or just buy it.

ENTREES/ Italian/ Pasta/ Uncategorized/ Vegetarian

Tortellini Vegetable Soup

Tortellini soup

This is a great one pot dinner that comes together super fast. Or shall I say souper fast. Forgive me. You can load this soup up with any veggies you like in soup. I used green beans, carrot and spinach (onions and garlic of course) and cheese tortellini. The full recipe is on my site (link in bio too). I know  I mentioned that this is a one pot meal, but I feel the need to reiterate that point. On a busy weeknight this soup that feels like a meal can be your friend

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By Mrs. Kossenfloffer Serves: 8

Ingredients

  • 1 onion, chopped
  • 6-7 garlic cloves, minced
  • 3-4 tablespoons olive oil
  • 3-4 carrots sliced
  • 2-3 handfuls of fresh spinach or just use defrosted frozen
  • 1 28-ounce can crushed tomatoes
  • 1 quart chicken stock
  • 1 9 ounce package cheese tortellini (see note)
  • 2 cups green beans, trimmed and cut into 1-2 inch pieces
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • Fresh basil, 1 sprig left whole and the rest chopped for garnish
  • Parmesan cheese for serving
  • (I had some leftover roasted grape tomatoes that I threw in at the last minute. But you can totally leave them out.)

Instructions

1

In a large pot or Dutch oven, saute the onion and carrots until soft. Add the garlic and as soon as it sizzles a little add the tomatoes and the stock. Add one large sprig of basil. Let it all simmer a bit for about 5 minutes. At this point, taste for seasoning. This will depend on how salty your stock and tomatoes are. Add the green beans and cook until they are a little soft, about 5 minutes. Stir to combine. Once warmed through, add the tor-tellini and cook as long as package says. Remove from heat, and add the parsley , the chopped basil and red pepper flakes. Remember that the tortellini will continue to cook in the warm broth, so serve as soon as they are cooked through. Divide into bowls and top with Parmesan cheese and more basil and parsley .

ENTREES/ Seafood/ Uncategorized

Corn Chowder with Shrimp

Corn and Shrimp Chowder

Corn Chowder with Shrimp

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is your basic corn chowder with some shrimp added in. Some corn chowder recipes call for bacon, but I wanted to keep this pescatarian so we subbed in some smoked paprika and topped it off with smoked cheddar

Ingredients

  • 4 ears of corn, shucked
  • 1 bay leaf
  • 3 sprigs of thyme
  • 4 tablespoons butter
  • 1/2 cup white wine
  • 1 large onion, diced
  • 1 leek, diced
  • 1 large russet potato, peeled and diced 1/2 inch
  • 1 hot pepper such as jalapeño, chopped finely
  • 3-4 garlic cloves, minced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 pound of shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • smoked cheddar cheese, grated (for serving — optional)
  • Fresh parsley, chopped

Instructions

1

Using a sharp knife, cut the kernels off of the cobs and place the cobs in a large pot with 4 cups of water, 1/2 teaspoon of salt, the bayleaf and the thyme. Bring to a boil, then lower the heat to simmer. While the stock simmers, melt 2 tablespoons of butter in a large pot or Dutch oven. Add the corn and sauce for 12-15 minutes until the corn starts to brown a touch. Remove the corn to a bowl and take about a half cup of the corn and save it for a garnish. Add the wine to the pot to deglaze the pan and cook until it reduces by half. Add the wine to the corn.

2

In the same pot, add 2 tablespoons of butter and add the onions, leeks, hot pepper and potatoes. Cook until the onions are translucent and then add the garlic. Cook for just another minute until the garlic smells garlicky. Don’t burn the garlic. Sprinkle the flour over the whole thing and cook for 2-3 minutes.

3

Add the corn stock and let it all cook until the potatoes are fork tender.

4

Add the shrimp and when they turn pink and are cooked through, add the cream and the corn to the pot. Taste for seasoning and add salt and pepper if needed. I also like to add a hit of smoked paprika (makes up for the lack of bacon.)

5

Top the bowls with parsley and smoked cheddar and a few more hot peppers for heat.

Uncategorized

Broccoli Cheddar Soup

Broccoli Cheddar Soup

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Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is a pretty decedent soup. That's all I have to say about that.

Ingredients

  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 6 tablespoons unsalted butter
  • 1/4 cup of flour (or a little less)
  • 2 bay leaves
  • 2 cups half and half
  • 3 cups chicken stock (low sodium)
  • 1 bunch of broccoli, cut into florets
  • 2 carrots, chopped
  • 1 parsnip, chopped (optional)
  • Kosher salt and Freshly ground black pepper

Instructions

1

In a large Dutch oven or soup pot, sauté the onions in the butter. When the onions are soft (5-7 minutes), add the garlic. Once the garlic is fragrant, add the flour and whisk to combine. Cook until the flour starts to turn golden.

2

Slowly add the half and half, stirring as you go. Add the two bayleaves.

3

Add the chicken stock and bring to a simmer. Cook for about 20 minutes until the soup has thickened a bit

4

Add the broccoli and carrots and cook for another 20-30 minutes until the vegetables are soft.

5

Using an immersion blender, puree the soup.

6

Taste for seasonings and add salt and pepper.

7

Serve hot.

Notes

After making this, I think you could cut down on the flour. Keep some extra chicken stock on hand if you want to thin it out a bit.