Category Archives: soup

Thai Chicken Noodle Soup

My Las Vegas cousin’s wife posted this really pretty picture of Thai Chicken Noodle Soup and it looked so good I just had to try it. If you like Thai food, you should like this. If you like chicken soup, you should like this. It’s just good. Maybe even better. PS This recipe is changed from the original and what I have printed out doesn’t say where it came from so I can’t give anyone credit for it, sorry.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken
  • 1 onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2-4 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 5 cups chicken broth
  • 28 ounces coconut milk
  • 2 tablespoons Braggs Liquid Aminos
  • 2 tablespoons brown sugar
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 ounces Cremini mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 cup cauliflower florets, bite sized
  • 3 ounces rice noodles
  • 1/4 cup fresh cilantro, chopped
  • 2-3 tablespoons fresh lime juice
  • 1 1/2 teaspoons siracha sauce

Directions

  • Heat 1 tablespoon oil in a large pot (we use our 8-quart pot) over medium-high heat. Add chicken and brown on both sides but don’t cook through, about 2 minutes. Remove to plate.
  • Add remaining tablespoon oil to pot and heat over medium-high heat. Add onions and carrots and sauté 3 minutes.
  • Add curry paste, ginger, and garlic and sauté for 2 minutes. Add chicken back to pot and add the chicken broth, coconut milk, Aminos, brown sugar, basil, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until chicken is tender enough to easily shred.
  • Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushroom, bell pepper, cauliflower, and rise noodles to pot. Simmer approximately 5 minutes (noodles will continue cooking while you finish). Stir in shredding chicken, cilantro, lime juice, and siracha.
  • Taste and add more siracha for spicier soup or more lime juice for tangier soup.

Notes

  • The original recipe called for chicken breasts. We’ve used breasts and thighs and prefer thighs.
  • Ginger powder will work, but fresh is better. If you use powder, about 1 teaspoon is good.
  • We’ve used canned coconut milk and coconut milk in a carton. We prefer the canned as it seemed to be thicker and creamier, but be sure to get the stuff with no guar gum and other crap added.
  • Although the recipe called for cremini mushrooms, almost any, including canned, will work.
  • We don’t usually add the siracha sauce to the soup itself as some of us don’t like much (if any) heat. Those of us who do, add it to our own bowls.thai-chicken-noodle-soup.jpg

Egg Drop Soup

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We’d been searching for a good recipe for Egg Drop Soup. I believe our search is over now that we’ve come up with our own.

Ingredients:

  1. 1 cup chicken broth
  2. 1/4 teaspoon soy sauce
  3. 1/4 teaspoon sesame oil
  4. 1 teaspoon cornstarch
  5. 1 teaspoon cold water
  6. 1 egg, beaten
  7. 1 teaspoon fresh chives (or onion tops)
  8. 1/8 teaspoon salt (or less–pay attention to your chicken broth, if it has salt, you may not need to add any, and keep in mind this is salt-loving me speaking)
  9. 1/8 teaspoon ground white pepper

Directions:

  1. Combine the first three ingredients and bring to a boil.
  2. Combine the cornstarch and water; stir into the boiling broth.
  3. Gently stir in the beaten egg.
  4. Season with the chives/onion tops, salt, and pepper.
  5. Enjoy!

I made some for myself for dinner one evening because I didn’t feel like the leftovers that were available. Joseph tried some and learned how to make it the following morning for breakfast. Seth didn’t want to be left out and he ended up making some for his breakfast as well. This version is much better than the first we tried but you really do need to be careful about the salt.

It is quite easy to double or triple the recipe which is useful. Do keep in mind that Egg Drop Soup doesn’t warm up well in the microwave. On the stovetop, it’s just fine.

Oh, no! I’m turning into Mike!

I wanted to make Boston Brown Bread (which has not happened yet but is next on the list), but I needed two empty 28 (or thereabouts) ounce cans in which to cook the bread. What could I make that would provide me with the needed cans? I thought about chili but just didn’t feel like it. I thought about spaghetti but really didn’t feel like it. Then I thought about the Best Tomato Soup Ever. Ah ha!

The only problem is that I did not want to make a whole recipe so I would only need to use one can. “Oh, well,” I thought, “I’ll just make tomato soup and put the other can of tomatoes through the blender and save them for something.” (Be on the lookout for that something within the next day or two.)

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I made the soup and it was sitting happily on the stove in its newly madeness and I think that the only problem now is that we don’t need any tomato soup. What to do?

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Freeze it! “Oh, no!” I think. “I’m turning into Mike!”

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So I put it into these containers that Paul has brought soup home from the Thai and Chinese restaurants and get it ready to pop in the freezer while I’m thinking about Mike. If you’ve never heard about the $50 and Up Underground House Book, you should check it out here. Mike Oehler wrote the book, and several others, and is a character. And I say that with the deepest respect. I worked for Mike briefly before we left Idaho and working for him was the most enjoyably interesting employment I’ve ever had. He has a great sense of humor, doesn’t often wear shoes, has a January birthday just like I do (and I know how much older than me he is), and has many, many stories to tell.

How will the Best Tomato Soup Ever fare in the freezer? That is unknown but when we find out, we will let you know. In the meantime, enjoy perusing Mike’s website and consider buying one or more of his books just for fun.

Update from 11/12/2015 (although we aren’t writing about it until 11/17/2015):

Best Tomato Soup Ever does very well after having been frozen. The younger boys wanted tuna sandwiches for lunch and I wasn’t in a tuna kind of mood so I thought I’d take one of the containers of BTSE out and see how it fared. Especially since I had some bread to make grilled cheese sandwiches. 2015-11-12 tomato soup

I was a bit concerned because I put the yogurt in the soup before freezing and I wasn’t sure how it would fare. All I did to warm it up was empty the container in a pot over medium-low heat (an anomaly for me–I like to cook everything fast). Once it was thawed enough to put the lid on, I did. It was ready to eat in about 30 minutes and turned out just fine.

 

 

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Quite tasty, it was. And you can see the little shavings from carving stamps right by the bowl.

So, if you love tomato soup and want to have a fairly quick and easy bowl on hand, stick it in the freezer!

Best Tomato Soup Ever

Okay. I hate tomato soup. I really do. But every now and then I want tomato soup with a grilled cheese sandwich. Until very recently, the only tomato soup I’d ever had was from a can. Yuck! I have an aunt who likes to doctor it up and that does make it slightly better but in general, just yuck. It’s from a can, after all, how good can it be?

So a few weeks ago, I really wanted tomato soup with a grilled cheese sandwich. Really. No, I’m not pregnant, eight really is enough; I just wanted tomato soup. With a grilled cheese sandwich. So I went searching on the internet. I found some promising-looking recipes and a chose the one that looked most promising and proceeded to give it a go with a few modifications.

Ingredients

  • 1 medium onion
  • 3 tablespoons butter
  • Two 14.5-ounce cans diced tomatoes (try diced tomatoes with chili)
  • 5 ¾ cups tomatoes (I used whole canned tomatoes put through the blender)
  • 3 tablespoons sugar
  • 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
  • salt to taste
  • Freshly ground black pepper
  • 1 1/2 cups yogurt
  • 1/4 cup chopped fresh basil or 1/8 cup dried basil
  • 1/4 cup chopped flat-leaf parsley or 1/8 cup dried parsley

Directions

1. Dice the onion and melt the butter in a large pot or Dutch oven. Sauté onion until translucent.

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2. Add the diced tomatoes and stir to combine; add the tomato juice.

3. Add the sugar. Some tomatoes are more acidic than others and this amount may need to be altered.

4. Add 1 or 2 tablespoons chicken base to the pot.

5. Add freshly ground black pepper to taste. Stir to combine and heat almost to a boil. Turn off heat.

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6. Stir in the yogurt. Add the basil and parsley and stir.

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7. Serve soup warm with grilled cheese sandwiches!

I’ll have to get the recipe for the bread I like to use for grilled cheese on here one of these days but in the meantime, just enjoy this stuff with any old bread you like to use. Yum!