Thai Coconut Curry Soup

Thai Coconut Curry Soup

Thai Coconut Curry Soup Ingredients:

2 T. extra virgin olive oil
1 small yellow onion, diced
1 lb. boneless skinless chicken breast, cubed
Sea salt and black pepper, to taste
3-4 garlic cloves, minced
1 1-inch ginger piece, peeled and minced
1½ t. ground coriander
3 T. Thai red curry paste
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 14-oz. can full-fat coconut milk
2 c. baby spinach
2 T. lime juice
1 T. maple syrup
3 T. fresh cilantro, chopped
1 large lime, cut into thin half round slices

Thai Coconut Curry Soup

Thai Coconut Curry Soup Directions:

1. Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.

2. Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.

3. Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

4. Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.

5. Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if you would like.

Thai Coconut Curry Soup Notes:

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4

Vegetable Bean Soup

Vegetable Bean Soup

vegetable bean soupVegetable Bean Soup Ingredients:

 

1/2 Lb Assorted Beans (Kidney, Pinto, etc)
1 Vidalia Onion – Diced
1/4 Cup Low Fat Yogurt
1/8 Cup Chopped Cilantro
2 Cups Assorted Greens – Chopped
2 Cloves Garlic – Crushed
1 Tablespoons Oil
1 Tablespoons Cider Vinegar
1/2 Teaspoon Salt
1 Cups Diced Or Stewed Tomatoes
Pinch Of Black Pepper

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Avocado Tarragon Creamed Soup

Avocado Tarragon Creamed Soup

Avocado Tarragon Creamed Soup

Ingredients for Avocado Tarragon Creamed Soup:

3 quarts milk (your choice whole to fat free)
1/4 cup fresh tarragon leaves, chopped
1 Tbsp salt
12 ripe avocados
1/2 cup fresh lemon juice
1/4 tsp cayenne pepper
sour cream and fresh tarragon leaves for garnish

Avocado Tarragon Creamed Soup Cooking Instructions:

Pour milk into large saucepan and add tarragon and salt; put over medium-low burner and bring just to a simmer – make sure you not boil.

Remove saucepan from heat and let stand at room temperature for 1 hour.

When the 1 hour is almost up, prepare the avocados by peeling and cutting into chunks. Put the avocados and lemon juice into food processor and puree until smooth.

Add the puree to the cooled milk mixture in saucepan, whisking to combine. Stir in cayenne pepper.

Put saucepan in refrigerator and chill for 2 hours so the flavors combine.

Serve chilled.  However, you can serve this soup slightly heated.  Put saucepan over low heat and reheat very slowly, making sure not to let it come to a boil.

Top off yor avocado tarragon creamed soup with a dollop of sour cream and fresh tarragon on either chilled or hot soup.

Easter Lamb Soup (Mageritsa)

Easter Lamb Soup (Mageritsa)

Easter Lamb Soup

Easter Lamp Soup Ingredients:

Karen Mintzias Intestines, heart, lungs, liver of 1 lamb, 1 lamb’s feet, tripe ( optional)
1 Lamb’s head (optional)
Salt 2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper
3 Whole eggs