Tom Ka Gai (Coconut Chicken Soup)

It is no secret that I love soup.   It is very hard to beat potato leek soup, but I have to admit, I think this soup is my absolute favorite.  When I make this soup, my whole kitchen fills with exotic scents, the coconut and peanut butter alone smell unbelievable as they heat up together, and as each ingredient is incorporated, another layer of depth is added that makes this soup so special.  If you like Thai, you will love this soup!  It is quick and easy to prepare, but it will wow your guests.  

Tom Ka Gai

*1 TBS coconut oil

*1 TBS peanut butter

*3 cloves garlic, minced

*2 chopped lemon grass stalks

*2 tsp crushed red pepper

*1 tsp ground coriander

*1 tsp ground cumin

*1 skinless boneless free range chicken breast half, cut into thin strips

*1 Onion, sliced thinly

*3 cups chopped bok choy

*4 cups water

*10 oz coconut milk

*1/4 cup fish sauce*

*1/4 cup chopped fresh cilantro

   

This recipe is very easy to throw together if you prep all of your ingredients first.  There is not much time for all of the chopping between steps, so be prepared.  Start by chopping your garlic, lemon grass, bok choy, onion and cilantro, and have your chicken ready to go in thin strips as well.     

Combine the coconut oil and peanut butter in your pot and heat through.  Add your garlic, lemon grass, red pepper, coriander and cumin and cook until fragrant.  (About 2 minutes.)  Add your onion and chicken and cook until chicken is mostly done and onion is translucent.  (About 5 minutes.)  Stir in bok choy and cook until it begins to wilt.  (About 5 minutes.)  

Stir in water, coconut milk, fish sauce and cilantro.  Summer until  chicken is thoroughly cooked and the flavors are well blended.  (About 30 minutes.)

Garnish with some fresh carrot and cilantro.  The crisp cool carrot partners well with the spice in this soup.  I often serve it with coconut rice, and often add mushrooms during the first step.  

Enjoy!

*A word about fish sauce:  My first encounter with fish sauce was making this soup years ago.  I bought it, even though it seemed very suspicious.  When I opened it, I realized I was right to be leery of it.  It smells like what it sounds like: someone made sauce out of a fish.  Now, I'm not sure how it is made, it says that it is made with anchovies.  All I know is that is is oily and fishy.  Do not put it up to your nose.   However, I almost didn't put it in my soup that day and I am SO glad I resisted my wimpy impulse.  It MADE the soup.  Do not omit it, as scary as it is, it is probably the most important ingredient.  :)  In fact, I love the flavor so much that I use it in other things now also. Trust me, you will love it! 

*Also, I got this recipe from Allrecipes years ago and have slightly modified it.  I do want to give the original credit though!

 

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Ham & Potato Soup

Last Wednesday, in the middle of our gorgeous 80 degree week, we had a wet and cold day.  The weather came out of nowhere, although I am convinced the Lord, in His sovereignty, gave me this day because I had planned on making my ham & potato soup.  Well, He may not have given this weather just for me, but I praise Him for it just the same.  My parents came over just as we had finished our soup, and I witnessed my mom return to the pot again and again for another little taste.  She must have said "Oh, this is very good" at least 10 times, which, coming from a woman who's food is raved about up and down California (by those fortunate enough to have tried some) just made my heart smile.  I love that we share a love of cooking, and I love that my cooking skills don't embarrass her. =)

For those of you who are still entrenched in winter, here's a recipe worth making while the weather permits.  And please, if anyone else's mom drops by unexpected on the night you make this, you have to let me know if she too fills your home with Ooos and Awws. =)

Ingredients:

• 3 large russet potatoes, peeled and diced into 1 inch squares
• 3 TBS olive oil
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 3/4 to 1 cup ham steak, diced
• 4 cups chicken broth
• 3/4 tsp celtic sea salt
• 1 tsp black pepper
• 5 TBS butter
• 5 TBS flour (I use sprouted spelt)
• 2 cups whole raw milk
• cheddar cheese, opt.  

Prepare your ingredients.  This is probably as time-consuming as cooking the soup, so make sure you give yourself plenty of time.  This is a great recipe to let your kids help you with~ I gave my 6 year old a butter knife and he diced my ham, carrots and celery.

In a large saucepan or dutch oven, saute your onion in the olive oil, about 3-4 minutes.  Add in the carrots, celery and ham and cook another 3-4 minutes, stirring often, until the ham starts to slightly brown.

 Next, add in the wine and deglaze your pan, then incorporate the potatoes, cooking another 5 minutes or so.  If you'ld like, after the onions are sauted you could add in the other ingredients at once and cook for a few minutes, or even wait and add it all with the chicken broth.  I add in stages to bring out the flavor in each ingredient separately.  

 Add in your chicken broth, sea salt and pepper and bring to a boil.  Turn the heat to low and simmer for about 15 minutes.

Meanwhile, in a saucepan melt butter on med-high heat.  Whisk in flour to make a rue~ make sure to whisk quickly and until there you have a smooth paste. 

Slowly pour the milk into the rue, whisking continuously.  After incorporated, cook on med-high heat for 5 minutes until the sauce has thickened, then add it to the soup and stir well.  For a chunkier soup, take a potato-masher and mash soup several times.  For a creamier version use a immersion blender.

Top with some shredded cheddar cheese and pair it with a slice of spelt buttermilk bread, and enjoy!

This post is part of Real Food Wednesday at Kelly the Kitchen Kop

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Menu Plan Monday - Simple Week

I'm keeping it easy with my meals this week, mostly classics and only one new recipe (out of this months edition of Sunset Magazine).  I do have to make one note about Saturday's meal~ this is one of the easiest, most flavorful meals, plus it gives you lots of leftovers.  Don't forget to save the chicken bones along with any left-over chicken to make a yummy soup.  And don't forget to check back daily as I will be posting the recipes each day I make them =)  Have a great week everyone!

Here's what's on the menu this week:

• Monday: Grilled Chicken, asparagus risotto and a green salad
• Tuesday: Grass-fed ground beef burgers and sweet potato fries
• Wednesday: Ham & Potato Soup, steamed broccoli
• Thursday: Lime-Soaked Chicken Tacos (the Sunset Mag Recipe) and grilled balsamic artichokes
• Friday: Left-over Buffett
• Saturday: Roasted Whole Chicken w/potatoes, carrots & leeks, and a green salad
• Sunday: Breakast for dinner~ Eggs, bacon, fresh hashbrowns and toast

This post is part of Menu Plan Monday at Organizing Junkie

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Creamy Chicken and Wild Rice Soup

Even though it is spring time, even in California we have had cool enough weather to extend soup season.  This makes me happy.  :)  I love soup, and this is one of my favorites!  Comforting, creamy, flavorful and nourishing.  I hope you enjoy it! 

* 4 cups free range chicken broth

* 2 cups water

* 2 cups leftover free range chicken meat, shredded

* 1 cup cooked wild rice

* 1 TBS all purpose seasoning of choice.  (I prefer the one from US Wellness Meats)

* 1/2 teaspoon celtic grey sea salt

* 1/2 teaspoon ground black pepper

* 3/4 cup all-purpose, unbleached flour

* 1/2 cup butter

* 2 cups heavy cream (I use whole raw milk)

* Vegetables of choice (optional)

Combine broth, water and chicken in a large stock pot.  If you do not have leftover chicken, start raw chicken in the broth and water and simmer all afternoon until falling apart.  Shred chicken and add vegetables.  Cook until veggies are tender.  Add rice and simmer until heated through. (Add water as needed to replace what evaporates.)

In a small bowl, combine salt, pepper and flour. In a saucepan over medium heat, melt butter. Stir in  seasoning of choice until bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth mixture. Cook over medium heat until heated through, 10 to 15 minutes.   Enjoy!

This post is part of Pennywise Platter at the Nourishing Gourmet.

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