Category Archives: Soup

Chicken Thai soup with Forbidden Ramen

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.

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Soup is always the best when the stock is of ultimate quality. Make your chicken stock at home with bones and vegetable or buy a good organic variety.

With Thai cooking you need the sour with the sweetness of creaminess. In this soup I have used low fat coconut milk and no oil, the ingredients lend their flavors beautifully.

IMG_7225Use dried shitake mushrooms instead of fresh ones and they are more intense. Just soak the in warm water for 30 mins and use the liquid as well.

The spark comes from the kaffir lime leaves which I have bought dried ( I can’t find the fresh ones here so far)

IMG_7234Now to the starch, the Lotus Food forbidden rice noodles are so good, healthy and add that intense purple color.

IMG_7222Chicken and Stock

  • 4 whole organic chicken thighs
  • 3 cloves of garlic
  • 2 anise seed pods
  • 1/2 tsp peppercorns
  • 1 tsp salt
  • 3 carrots chopped
  • 1 onion chopped
  • 2 whole black cardamoms
  • 2 cups water

Soup

  • 5-7 Shitake Mushrooms soaked in warm water for 30 mins and then sliced
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • One yellow zucchini sliced in thin slices
  • 1 can low fat coconut milk
  • 1 full tablespoon  red thai curry paste
  • 4-5 dried kaffir lime leaves
  • 1 tablespoon lime juice
  • 2 tablespoon desiccated coconut
  • 1 cup chicken stock
  • 1 serving of forbidden rice ramen ( Lotus Foods)

Putting it together:

  • Add all the chicken ingredients in a pressure cooker and cook for 10 minutes. Your can also cook in a slow cooker for 3-4 hours but I much prefer the pressure cooking.
  • Cool and strain the chicken. Save the broth and shred the chicken.
  • In a saucepan over medium heat combine curry paste with coconut milk. Stir until it come together.
  • Add turmeric and chili powder
  • Continue cooking and add the stock. Also add the fresh stock from the chicken cooked above.
  • Once the soup base has come together add the lime leaves, zucchini, mushroom and the chicken. Cook for 5 minutes.
  • Add 1 cube of rice ramen and cook through pulling the ramen apart for 4 minutes.
  • Turn of the heat and add the lime juice.
  • Dry roast the desiccated coconut and sprinkle over the soup before serving

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Sharing at Fiesta Friday! Thanks  Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life for co-hosting

Thai Vegetable Soup

The simplest soups are sometimes the best…warm, tangy and so good for the soul. This soup is simple and this soup is good and this soup is nourishing.

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It was ready is just 20 mins and made this chilly winter day just a little bright. The fridge was left with a depleting stock but I found the vibrant celery sticks and fresh carrots which inspired pulling this off. I had made some fresh lemongrass paste and had dried kafir lime leaves on hand so looked like a perfect day for soup.

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The color in the soup is obtained from fresh turmeric that I minced with the garlic and ginger. It adds an earthiness but if you don’t have it on hand then don’t fret….equally delicious with out it.

For the home made recipe of lemongrass paste check it out on my blog here.

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The vegetarian version of this soup uses a vegetarian broth, I bought an organic low sodium version but homemade would be great. If you are not a vegetarian then do use a good bone broth or beef broth that will bring intensity to the soup.

Thai vegetable Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A Tangy Lemongrass and Kafir Lime flavored Vegatable Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup chopped celery
  • 1 cup chopped red onions
  • 1 cup chopped carrots
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp minced fresh turmeric (optional)
  • 1 tsp coriander powder
  • 1 tablespoon lemongrass paste
  • 4-5 Kafir Lime leaves ( fresh or dried)
  • Pink salt to taste
  • 3 cups of vegetable broth ( or chicken or beef for a non-veg version)
  • Cilantro and lemon juice for garnish

Directions

  • Add coconut oil to a heavy bottomed pan and sauté the onions and celery until translucent
  • Add the garlic, ginger, coriander and turmeric and continue to sauté for 3- 4 minutes.
  • Add the carrots, lemons grass paste and let them blend in for a minute.
  • Add the broth and salt to taste.
  • Add the broth comes to a boil add the a kafir lime leaves.
  • You can adjust the broth and seasoning at this point.
  • Let is cook on simmer for about 20 mins until fragrant.
  • Serve with a squeeze of lemon and cilantro leaves.

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This warm soup is joining the party at Fiesta Friday. Check out the co-hosts Linda @ La Petite Paniere  and  Jhuls @ The Not So Creative Cook

Thai curried butternut squash soup

Fall is here…you feel the nip in the air and the leaves have started to fall and form the red and gold carpet .

When I look outside it reminds me of a Faiz poem

This is the way that autumn came to the trees:

it stripped them down to the skin,

left their ebony bodies naked.

It shook out their hearts, the yellow leaves,

scattered them over the ground.

Anyone could trample them out of shape

undisturbed by a single moan of protest…..

…..Faiz translated ( When Autumn Came)

The most beautiful time of the year and perfect for this soup.

Thai Curried butternut squash soup

Continue reading Thai curried butternut squash soup

Watermelon Cucumber Gazpacho

A hot fiery day outside or a warm fall afternoon, a perfect watermelon from the farmers market, heirlooms tomatoes, serrano chilies and cucumbers from the garden.

It all calls for a perfectly chilled gazpacho smothered in watermelon.

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Watermelon Gazpacho

The serrano chilies break into the sweetness, the mint heightens it to superb levels…the rest you will just have to taste to believe.

They fact that no cooking is required makes it even better. Make  sure you use good organic ingredients for this dish and it is chilled for an hour or so in the fridge before serving

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Continue reading Watermelon Cucumber Gazpacho

Vegetable Pho – Rice Noodle Soup

Phở or pho is a Vietnamese noodle soup consisting of broth and noodles with your choice of protein.

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Vegetable Noodle Soup – Pho

I LOVE Pho and it is a true comfort food for me. I have probably 7 take out restaurants within a 5 mile radius and have tried most of them.

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Spring

Today it felt like summer bright and cheerful, daffodils are staring at me to come out and play. Today I wanted to make it my way all in with just beautiful vegetables, rice noodles and aromatic herbs and spices. I would have used fresh basil for garnish but did not have any on hand.

Such a delicious play on texture, taste and aroma.

Did I say I LOVE Pho!!

Fresh ginger and lime is crucial for the aroma. I used a organic vegetable broth as a base and then turned up the flavor with the addition of spices. You could start with a homemade broth.

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Vegetable Noodle Soup

 

Vegetable Pho

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

broth:

  • 4 cups of vegetable low sodium broth.
  • 2-inch piece fresh ginger, chopped
  • 1 tsp Chinese five spice powder
  • Couple of pieces of lime rind
  • 2 teaspoons tamari

noodles:

  • rice noodles

vegetables: ( you can pick your own choices)

  • broccoli florets
  • mushrooms ( Sliced)
  • handful of Kale
  • radishes, thinly sliced
  • avocado Slices
  • chopped cilantro
  • sliced mild  chilies
  • lime wedges
  • sriracha (optional)

 

Putting it together

  • To make the broth, Bring broth ingredients to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
  • When the broth is boiling,  blanch the broccoli, kale and mushrooms for 30-45 secs right in the broth and put them in ice water.
  • Make the rice noodles per package instructions while the broth simmers. 
  • To serve, divide the noodles between two bowls. Arrange vegtables over noodles. Ladle the broth between the two bowls. Top with cilantro, chilies and lime juice.
  • If you like it extra hot, you can use Siracha.

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Linking to Fiesta Friday party where the co-hosts this week are Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary.

I am also going to share this on Throwback Thursday

 

Fall Soup – Butternut Squash and Green Apple Spiced up

SquashSoup-8More fall recipes…more warmth of this beautiful season. Time for thanks and blessings.

This is a soup that will make you close your eyes with every spoonful to savor the flavors. It is spiced up with a green chili, ginger, turmeric and cumin. It is also vegan if you omit the goat cheese on top.

Butternut squash is roasted with a drizzle of olive oil and spices, the walnuts are toasted and the Sage from the garden is perfect with this soup.

SquashSoupIf you can’t find the fresh ginger and turmeric root please use the dry powder.

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SquashSoup-7SquashSoup-6Ingredients:

  • 1 red onion
  • 3 carrots
  • 4 stalks of celery
  • 1 green apple
  • 1 green chili
  • 2 small pieces of ginger root- finely chopped
  • 2 small pieces of turmeric root- finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp ginger powder
  • 5 cloves of garlic- chopped
  • a bunch of sage leaves – flash fried in olive oil
  • 1 tsp chopped fresh sage leaves
  • a cup of walnut pieces
  • 1/2 cup coconut milk
  • 2 cups vegetable broth
  • Olive oil
  • salt and pepper

Putting it together:

  • Cut the squash in half, remove the seeds and smother with salt, pepper, cumin powder and olive oil. Roast in 375 degree for 45 minutes. When done, remove the skin and cube.
  • Toast the walnuts in the same over for 5 -10 mins until fragrant
  • Flash fry the sage leaves and drain on a paper towel
  • Chop the onions, celery, carrots, green chili and apple.
  • Pour 2 tbsp olive oil in a heavy bottomed pan and add the garlic, as you saute, add the ginger, turmeric and the chopped raw vegetables.
  • Once translucent add the dry spices and let if cook on medium heat for a few minutes.
  • Add the chopped sage leaves, roasted squash, vegetable broth and salt and pepper to taste.
  • Cook for about 30 mins until all veggies are soft and tender.
  • Puree with a hand held blender in the pot or in a regular blender until smooth.
  • At this point you can  coconut milk to bring some creaminess. Let it heat through.
  • Serve hot topped with walnuts, fried sage leaves and goat cheese.
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  • Delighted to take this to Fiesta Friday 95 with co-hosts ,Loretta @ Safari of the Mind and Petra @ Food Eat Love.

Sprouted Lentil Soup

An unfortunate accident in my vegetable garden, a foot slips, a bone cracks and life lands with a clear realization of a broken leg.

Cast, crutches, knee scooter, cancelled vacation plans and an abundance of crankiness and pain….while dealing with everything that comes with it, I am encouraged that it will help my family cook with me ( as I give direction of course :).

I have been looking for simple healing recipes that will be satisfying and help me through this phase.

Sprouted Urad Dal Soup
Sprouted Urad Dal Soup

This Sprouted Urad dal soup is simple and nourishing. I had started sprouting the Black Urad dal before the fracture intending to use in in salads but it ended up pressure cooked into a delicious soup.

Sprouting is a great way to liven up your regular lentils adding that extra crunch and the extra punch of vitamins the germination process brings.

Use a sprouting process that works for you but the basic way is to soak in water overnight the first day and then rinse and drain twice a day leaving covered with a damp towel. Sprouts should start to come out in day 3-4. After that point you can store in the fridge for a couple of day while using to add to soups, salads and stir fry…or just snack on them like  I do.

Sprouted Urad Dal Soup
Sprouted Urad Dal Soup

Here is what you need:

  • 2 cups of sprouted Urad lentil (dal)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 green chili – chopped
  • 1tsp chopped fresh ginger
  • 1 tsp chopped fresh garlic
  • 1 chopped tomato 
  • 2 cups water or vegetable stock
  • Salt
  • 1 tbsp ghee ( or butter)
  • Chopped cilantro, chopped ginger, a pinch of lemon zest and lemon juice for garnish
  • Extra Chopped tomato for garnish

How to put it together:

In and pressure cooker combine the first 8 ingredients and pressure cook for 7-8 mins.

Release the pressure and keep on low heat. Adjust the seasoning and add the ghee.

Serve topped with chopped tomatoes, cilantro, zest, ginger and a squeeze of lemon juice.

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Taking my healing soup to Fiesta Friday  where the co-hosts are Judi @ cookingwithauntjuju and Petra @ Food Eat Love.