Favorite Soup Recipe Swap

[angmf2233]

That sounds really yummy, I like spicy and will have to try this!With some nacho chips!!!

[hayu]

This is from the cook at the Santa Fe Restaurant that used to be here. He won several awards with it. When the he left the food wasn't as good. The restaurant finally closed down.

We put cheddar on top and or a dollop of sour cream. Crunched up nacho chips on it are also good. It's really good when you have a cold. Tends to clean out your sinuses.

Use real sour cream the low fat kind does't work in this.

[Mandy]

Sounds delicious!

[needmoresoil]

Oh, MAN! I love spicy. I will have to try this one. Seems simple too.

[marasri]

Last night I took some turkey broth that was made by boiling carcass with onions, celery and carrots, garlic, rosemary, and bayleaf, vinegar for a couple hours. I took just part of the broth Strained. I added a whole cabbage and cooked for 15 minutes with a dash of vinegar vinegar and a tablespoon of tomato paste. I then added chopped beets and chopped potato. At the last minute I added some left over turkey. Salt and pepper. I probably put in some herbs, Whatever pops out at you.

[phenixmoon214]

Hubby goes crazy for this one-

Tom Ka Gai
Prep: 1 hour
4 servings

2 Tablespoons olive oil
1 onion chopped
2 cloves garlic, minced
1 teaspoon sea salt
2 Tablespoons grated fresh ginger
1/2 teaspoon crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 6-8-inch stalk lemongrass
1/2 pound boneless, skinless chicken breast
2.5 cups water
14 oz coconut milk (canned)
3-4 Tablespoons fish sauce
1 large baby bok choy, thinly sliced
1/2 cup chopped fresh cilantro

Heat oil in small soup pot over medium heat. Stir in onion, garlic, and salt; sauté until onions are translucent. Add ginger, red pepper, coriander, and cumin; cook until fragrant (~2 min).

Bisect lemongrass stalk lengthwise and remove small core at bottom. Chop 1/2 inch or so of stalk where it is most tender. Add chopped lemongrass to other spices and set aside remainder of stalk.

Cut chicken diagonally in thin bite-size strips. Add chicken to onion and spices and cook, stirring until chicken is white on the outside. Stir in water, coconut milk, fish sauce, and unchopped lemongrass stalk. Simmer until chicken is thoroughly cooked and flavors are well blended (~15-20 min).

Add bok choy and cilantro and simmer another 5 min. Remove lemongrass stalk before serving.

[marasri]

Good to hear from you diedre, Tom kai Ga Is one of my favorites but I use another oil than olive. My thai step mother would turn over in her grave. I can hear Phanni's shrill voice, now screaming olives don't grow in Thai Mong. But to tell you the truth, I make that slip regularly, and whisper "I am sorry" every time. I like to add some very thinly julienne kiffir lime leaves or as they would call it, Magrud and toss it in with the cilantro. i love coconut soup with magrud and thai basil. One of those special blended flavors.

[bhscarlett]

it will be nice to have specialties from all friends,, family loved ones,, deceased, memories that live on forever and have them in our own special book ,, just like the calendar,, come on ,, help out and submit to gardening mom and the cookbook and give her your permissions,, in writing too,, she will need those too,, blessings,, and lets all get cooking,, im hungry to try all , that arent hot,, cant tolerate any thing hot,, at all,, by hot i mean hot sauses,, etc,, hot peppers,, etcl..... but i can and always do improvise for me, and my dishes,, never could tolerate the hot dishes,, spicy hot dishes,, at even the mildest ones,, couldnt eat those either,, i think they my parents had me even try when i was little,, yellow banana peppers,, mild,, not to me, had to get something on my lips,,e tx..for burning,, blessing to all,, beth,

[phenixmoon214]

Hey Mara,
Finally got our computer fixed. Thanks for the tips on the soup. I can't wait to try them. Lime sounds yummy. I also like to add mushrooms before the liquid though it may not be kosher. What kind of oil is authentic?

*I love things that come with the advice- "use real..., low-fat doesn't work." Music to my ears.

[marasri]

Mostly , most thais don't like the flavor of olive in their food. If they are using a high heat stir fry, they use Grapeseed or peanut oil, safflower in a pinch. They don't want to taste the oil mostly unless they use coconut . Stirfry with coconut oil, needs very little oil. They normally use less oil than the Chinese. I have been using cocunut oil more in recipes lately and it sure does change it. Extremely fragrant. Sesame oil is used as an additive along with another oil normally after it has almost totally been cooked. They normally wouldn't fry something in total sesame oil. They cook it long enough for the sesame to become fragrant. I could be wrong. Most of my knowledge came at a time when material's were hard to come by.We had to substitute carrots for green papaya. I ahave an old cook book written by a thai princess who was educated at Harvard and she has a list of subsitutions that would surprise us now. Like Magrud, Phanni wood kill for. All her thai friends would smuggle leaves in. Now I can buy a live plant at a nursery. The first plant I came by in Hawaii cost $100 from an arboritum plant sale in '(74). Phanni was estatic when she got it. All 4 kids contributed. Her friends would come over and That poor plant suffered from continually from pilfering fingers. She learned to hide it in the bedroom. My sister almost killed it air layering a branch. She ended up with 3 agricultural degrees. If you can find those old Time Life Cook Books, they have a good section on Thai food.