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Soupy soup soup soup soup

Tom Kha (Gai)
Tomato Basil
Chicken w/ matzah balls
Vegetable



Tom Kha (Gai)
(serves 4)

32 oz chicken broth*
14 oz can lite coconut milk
1 package firm silken tofu (if you can't find firm, regular silken is fine)
3-4 green onions
1 package mushrooms
2 teaspoons fish sauce
3-4 Serrano peppers
3-4 pieces lemongrass
1/4 cup lime juice
fresh ginger root
cilantro leaves


In a large pot, combine chicken broth and coconut milk. Add rest of ingredients, making sure to cut up tofu and green onions into bite-size pieces. Wash mushrooms thoroughly. Bruise lemongrass**. Peel and cut 3/4" cube of ginger into very thin slices. Depending on how hot you want your soup to be, either use whole or cut-up serrano peppers. Add fish sauce and lime juice. Let boil for 15 minutes or until mushrooms are cooked.

Note: This is the way that I make it.
Some garnish with cilantro.
Some substitute tofu with pieces of cut-up chicken, boiled in with the soup.
Some use kaffir lime leaves instead of lime juice.
If you can find it, use galangal instead of regular ginger

*I use Swanson 98% fat free
**If you cannot find fresh lemongrass, use approximately a tablespoon of lemongrass in the tube.

Another tidbit about this soup: Rob likes it and doesn't even normally like soup. He said that it tastes better but wasn't as "pretty" as the Tom Kha we had at a Thai restaurant. This is because I use the healthier versions of things. Using full-fat chicken broth and regular coconut milk, the soup gets swirly bits of fat in it, which yes-- are pretty


Tomato Basil soup
(serves 4)

3-4 medium-large tomatoes
48 oz tomato juice (NOT VEGETABLE JUICE)
15-20 leaves fresh basil
1/3 cup cream
1/2 teaspoon thyme
1/4 teaspoon marjoram

Peel, seed, and cut up tomatoes. If you're lazy or lame, the large can of diced tomatoes works almost as well*. Put cut-up tomatoes and tomato juice into soup pot. Pick off 15-20 large basil leaves and tear them in small pieces into the soup. Add thyme and marjoram. Boil, then turn down to medium for 15-20 minutes. Add cream while stirring until soup reaches desired creaminess/thickness/color. Enjoy!

*Make sure not to get the ones that are "seasoned"


Chicken soup
Serves lots of people

Lots of water
cut-up chicken
matzah balls
my gosh did you really think I was going to give this one away?



Campbells Vegetarian Vegetable soup
Serves 2.5

One can of Campbells Vegetarian Vegetable Soup
One can of water.

Follow instructions on package. Mmm.

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Comments

( 1 comment — Leave a comment )
newscane
Oct. 24th, 2007 12:27 am (UTC)
I still need to try the tomato basil soup. You gave me that recipe a while ago...
( 1 comment — Leave a comment )

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botticelli
thisgirliknow
Much like pineapples, I am hardcore.

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