Tag Archives: soup

Thai Red Curry Soup with Chicken

I fell in love with Thai flavors recently.  I’ve always been a curry kind of girl but it all happened last week when I went to a Thai restaurant and had Tom Yum soup. I LOVE spicy in my soups.  Tom Yum soup is now one of those things I can add to my craving list.  In case you didn’t know, my craving lists is specific foods that cause an intense craving that needs to be satisfied. Currently the list consists of Pho, fried pickles, cheesecake factory salad (yah I know…) and green salsa.  I wanted to replicate Tom Yum soup but the nearest asian grocery store was way to far for me to venture out to.  Instead, I made a Thai Red Curry Soup and the result was quite pleasing.

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Ingredients:
1 1/2 tablespoons red curry paste
12 ounces rice noodles
2 14 ounce cans of coconut milk
2 tablespoons grated ginger
salt and pepper
a dash of Sriracha
Green Pepper
1 tablespoon olive oil
1/2 cup chicken broth
2 cups precooked shredded chicken
Brocoli
Corn
Carrots
Cauliflower
(any vegetables can work in this…choose as you wish!)
1 cup fresh cilantro
Method:
Cook rice noodles according to package. Meanwhile in a large sauce pan, cook all vegetables in one tablespoon of olive oil 4-5 minutes.  Add red curry paste and “toast” in the hot pan for about 30 seconds.  Stir together vegetables and the paste with a wooden spoon. Add coconut milk and chicken broth and bring soup to a boil.  Lower the heat and simmer until the vegetables are tender.  Divide the soup into bowl and garnish with fresh cilantro.
Enjoy!
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Maryland Crab Soup

Maryland Crab Soup

Happy New Year Friends!  I spent New Year’s Eve in Baltimore feasting on ahi tuna, Old Bay crabs, smoked bluefish, Grand Marnier, and topping the night off with the Super Bowl Ring on my finger. (For about two seconds, but it counts).  Not bad right? Baltimore’s restaurants are a hidden secret filled with numerous delicious seafood selections. I recommend a visit to any food lover.

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The dish that stayed in the my mind, and my taste buds was the classic Maryland Crab Soup.  I’m not one to order soups at restaurants but everyone did it, so I had to.  Food peer pressure can be very intense.  I knew due to its popularity that it had to be a hit and boy was it. It wasn’t long after my six hour drive home that I was standing at my oven stirring up a pot of the famous soup.

Maryland Crab Soup

Ingredients: 

1 28 oz can whole plum tomatoes

1 onion

1 cup frozen peas

1 cup frozen corn

1 cup frozen green beans

1 cup frozen lima beans

2 tbsp worcestershire sauce

3 tbsp Old Bay (less or more is fine)

2 tsp hot sauce

3 carrots chopped and peeled

3 stalks of celery chopped

1 pound jumbo lump crab meat

4 cups chicken stock

2 cups water

1/2 cup dry sherry

2 cloves garlic minced

* Note: I tend to go really heavy on the Old Bay because it brings a nice salty and flavorful taste. If you do go heavy on it, be careful not to over salt! * 

Method:

Add oil carrots, onions, and celery in a large pot and cook until vegetables are tender.  About ten minutes.  Add garlic and sherry and cook for another five minutes. Increase the heat to medium high, making sure to scrape up any bits stuck to the bottom of the pan. Add tomatoes, stock, 2 cups of water, and the frozen vegetables.  Add Old Bay, hot sauce, and Worcestershire sauce.  Bring mixture to a boil and reduce heat to a low simmer. Simmer partially covered for 30 minutes until vegetables are cooked.  Add crab and cook for another 20 minutes.  Taste for seasoning, add pepper, old bay, salt, whatever you think will be make it fabulous!

Note: This soup is one of those magical food items that gets better with age.  Throw it in your refrigerator, let the flavors meld, and serve it up for lunch!

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Sweet Potato Carrot Ginger Soup

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I remember being at my best friends house at Halloween.  I was scantily clad in some outrageous Snow White costume I had purchased for an unreasonable amount of money, thinking at the age of 14 it would still classify as “cute,” and “innocent.”  Before we set off trick-or-treating my friends mother prepared us dinner.  She spooned some orange slop into a bowl and I was nervous and afraid. Orange soup was not on my list of go-to foods.  I politely brought the spoon to my mouth and smelled a sweet almost intoxicating smell.  It smelled amazing.  I took a large gulp and realized the beauty of this newfound dish.  It was creamy yet spicy and delicious and I wanted more and more.  Sweet Potato soup was one of my first inspirations to cook. I didn’t want to leave.  How could snickers and three musketeers bars compare to this delectable substance?

I often think about that night and am thankful I learned at an early age not to dress up as a disney princess on Halloween.  I am also thankful I learned the beauty of Sweet Potato Soup.

Sweet Potato Carrot Ginger Soup

Ingredients: 

1 Large Sweet Potato peeled and cubed

4 cups chicken broth

3 large carrots 

2 tbsp minced ginger

2tsp coriander

2tsp cardamon

1tsp red pepper flakes

pinch cayenne pepper

1 onion diced

salt and pepper 

1/4 cup light cream

In a large pot cook onion and olive until onion is browned and golden about five minutes.  Add minced ginger and cook for thirty seconds.  Add sweet potatoes and carrots and sauté until softened.  Add the chicken broth and bring mixture to a boil.  Once the mixture has reached boiling point, turn down the heat and simmer for 20 minutes.  Add coriander, cardamon, red pepper, cayenne, and salt and pepper.  Once potatoes are tender remove from heat and let the mixture cool.  Once cooled blend the mixture in a blender until it is combined and thick.  Transfer the soup back into the pot and cook on low heat.  Add 1/4 cup cream and stir until all is blended.  Serve warm.

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Hearty Beef Stew

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This recipe is perfect to satisfy my craving of slaving away in the kitchen all day making boeuf bourguignon… minus the whole slaving away in the kitchen thing.  

Begin with some stewing beef.  Pat it dry with a paper towel and sprinkle the beef with salt and pepper.Image

Working in batches, place the beef into a skillet with olive oil and butter.  Flip the meat over occasionally making sure it is browned on all sides but not too much so that the meat cooks through. 

ImageNow chop up some onions and garlic and toss them into the pan once the meat has been removed.  Toss them around so they get coated in those extra flavorful brown bits stuck to the pan. 

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Once onions are soft pour in some beef stock.  Of course water and a beef bouillon cube would work perfectly as well! 

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Now is where it gets fun.  Crack open a beer, drink it.  Run to your fridge and get another beer.  Open it and pour it in the pot. 

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Now flash back to your meat and cut the pieces in half.  They should be nice and red in the center. 

ImageToss the meat back into the pot.   Add some salt, worcestershire sauce, and A1 sauce.   Cover the pot and let it simmer for 1.5 hours to 2 hours.  Done slaving away. 

After about an hour or so, chop up some potatoes and carrots.  Throw them on in cover the pot and simmer for about 30 minutes until the potatoes are tender. 

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At this point you should test the meat to make sure it is soft.  If the meat still is tough don’t panic, it just needs more time.  

Ingredients: 

3tbsp olive oil

2 pounds stewing meat

4 potatoes

4 whole carrots

3 tbsp worcestershire sauce 

3 tbsp A1 sauce

4 cups beef stock

2tbsp tomato paste

1 can of light beer

1 whole onion

3 cloves garlic

1 tsp paprika (optional)

1 tsp cayenne (optional) 

 

** This recipe was adapted from The Pioneer Woman**

 

 

 

 

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