Thursday, March 5, 2015

Chicken Coconut Soup with Lemongrass

Back when we lived in the same city (many years ago!), my sister and I attended a cooking class at our local Williams-Sonoma store. Such fun! We came away with a few great recipes, one of which has been on this blog for a while (Chipotle Cheddar Chicken Cakes). It's time to put the other one I still make on this site so I won't lose it. The lemongrass in this is KEY. We serve this with sticky rice. If you want to pin this, head on over to the Williams-Sonoma site and pin theirs because they have a lovely photo of it.

Chicken Coconut Soup with Lemongrass


  • 4 c. chicken broth
  • 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger*
  • 1 large lemongrass stalk, cut into 2-inch pieces and crushed
  • 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime*
  • 2 (14-oz.) cans coconut milk
  • 1/4 c. lime juice
  • 2-3 T. Thai fish sauce**
  • 2 T. light brown sugar
  • 1 T. red chili paste
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 pound white mushrooms, sliced (I don't use)
  • 5 small fresh red or green chilies, sliced cross-wise paper-thin
  • fresh cilantro for garnish
*I use the more ordinary of these ingredients
**a strong taste--if you're new to this, use the smaller amount
  1. Cook chicken in water to cover (season with salt and pepper) just until it's barely done (a step our instructor added).
  2. Bring broth, galangal, lemongrass, and lime leaves to a boil over medium heat. Boil for 1 minute.
  3. Reduce heat to low, stir in coconut milk, and bring to a simmer. Add lime juice, fish sauce, brown sugar, and chili paste; mix well and simmer for 5 minutes. Add chicken pieces and simmer until tender (a few minutes). Add mushrooms, if using, and simmer for 1 more minute.
  4. Float chili slices and cilantro leaves on top of each serving.
Serves 4-6

Tuesday, March 3, 2015

Sausage Tortellini Soup

Another recipe from YEARS ago (10!), so no picture for pinning. This is delicious!

Sausage Tortellini Soup

~my friend Betsy K.

  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 1 garlic clove, pressed
  • 3 (14.5-oz) cans beef broth
  • 2 (14.5-oz.) cans diced tomatoes, undrained
  • 1 (8-oz.) can tomato sauce
  • 1 c. dry red wine
  • 2 carrots, thinly sliced
  • 1 T. sugar
  • 2 t. Italian seasoning
  • 2 small zucchini, sliced
  • 1 (9-oz.) package refrigerated cheese-filled tortellini
  • 1/2 c. shredded Parmesan cheese
  1. Discard sausage casings.
  2. Brown sausage over medium high heat along with onion and garlic. Drain and return to pot.
  3. Stir in broth, tomatoes, tomato sauce, wine, carrots, sugar, and Italian seasoning. Bring to a boil, reduce heat, and simmer for 30 minutes. Skim off fat if desired.
  4. Stir in zucchini and tortellini; simmer 10 minutes.
  5. Top each serving with cheese.
Makes 10 cups (~6 servings)


Friday, February 27, 2015

Spicy Chicken Soup

A recipe from the days before I took photos of my finished meals. No pinning this recipe anytime soon! It's a tasty, hearty soup that makes a lot. Low-sodium products are recommended since there are a lot of canned/processed ingredients (salsa, canned tomatoes, etc). Note: this is a great recipe for a mountain cabin vacation. The few spices can easily be brought along and everything else is readily available even in smaller stores.

Spicy Chicken Soup

~adapted years ago from this top rated allrecipes recipe


  • 2 quarts water**
  • 8 boneless, skinless chicken breast halves*
  • 1/2 t. salt
  • 1 t. ground pepper
  • 1 t. garlic powder
  • 2 T. dried parsley
  • 5 cubes chicken bouillon**
  • 1 T. onion powder
  • 3 T. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (16-oz.) jar chunky, medium salsa
  • 1 (14.5-oz.) cans diced tomatoes
  • 1 can tomato soup**
  • 2 c. frozen corn 
  • 4 c. cooked beans: seasoned black beans, pinto beans, etc.**
  • sour cream to top bowls
*use less if you have LARGE chicken breasts (which so many are these days!)
**one of the nice things about this soup is that you can mix and match your leftovers: leftover tomato soup, homemade chicken stock, leftover chili, ... just adjust liquid measurements accordingly (and remember that canned tomato soup is usually thinned on the stove--your homemade version might be much thinner already)

  1. Combine water through onion powder in a large pot. Bring to a boil, reduce heat, and simmer until chicken is cooked (up to an hour). Remove chicken and shred; reserve 5 cups broth. (This step can be done well in advance of the next one--just refrigerate until needed.)
  2. Saute onion and garlic in olive oil in a large pot. Add all the remaining ingredients (including chicken/broth and NOT including sour cream). Simmer for 30 minutes.
  3. Top individual bowls with a spoonful of sour cream.
Serves 8