Cooking Thai Chicken Soup

As I’m slowly discovering, I’m a big fan of Thai food or at least the combination of lime, chicken and coconut that I’ve been experiencing in the recipes I’ve tried. One such recipe was found in The Ultimate Soup Bible called Thai Chicken Soup (page 304). This one was so good that we’ve had it twice in a fairly short period of time which almost never happens.

The recipe calls for creamed coconut or coconut cream, but I couldn’t find those and went with a 13.5 oz can of coconut milk. I also skipped out on the cilantro and red chilies because those aren’t flavors we’re real keen on. Otherwise, though, this went along pretty smoothly. After cooking a chopped up garlic clove in 1 tablespoon of vegetable oil in a Dutch oven, I cut up two chicken breasts into cubes and cooked them1/4 teaspoon of chili powder and 1/2 teaspoon of turmeric.

While the chicken cooks for three or four minutes, I mixed 3.5 cups of warmed chicken stock with the can of coconut milk. When the chicken was done, I added the stock/milk mixture and then stirred in two tablespoons of smooth peanut butter, the juice of a large lemon and a few ounces of thin egg noodles. You cover that and then simmer for 15 minutes.

At that time, I toasted some sweetened coconut flakes that we had in the pantry. The recipe calls for unsweetened, but this seemed to work out pretty well, though you do need to make sure they don’t burn which can happen pretty quickly. After the 15 minutes are up, you throw in some cut up green onions and parsley — dried or fresh, whatever you have on hand — and then cook for another five minutes. To serve, I simply sprinkled the soup with the cooked (almost candied, really) coconut. This is such a nice, sweet and sour soup with a nice little crunch thanks to the coconut.

Even though we first tried this soup a while ago, it stuck around in my mind and seemed like a good choice to try again now that it’s getting cold out. The second time around I used limes, because that’s what I had on hand, and didn’t include the toasted coconut because I must have used up what little we had in the pantry when I made it the first time. I wish I would have remembered my one complaint from the first time I made the soup, though: there’s not enough of it! Next time I bust out the Thai Chicken Soup, I think I’m going to double it.

Cooking Soup Addict’s Creamy Tomato Tortellini Soup

While looking around for new food blogs to follow, I came across one called Soup Addict. Now that it’s getting colder out and our kiddo can handle a spoon better, I’m back in the soup game. Recently, a new recipe for Creamy Tomato Tortellini Soup popped up and I wanted to give it a shot.

I’ve made tortellini soups like this in the past before and am a big fan. Since I’m lazy and don’t have the time on a regular weekday to make my own cheese-filled pasta, I get the store bought stuff. For the most part, I followed the directions as written, but did make a few additions too beef this meal up.

Like the recipe suggests, I cooked the onion followed by the garlic before pouring in the tomato sauce and chicken broth. Since I wound up buying twice the amount of tortellini promised, I added about a cup more chicken broth and upped the flour and half and half a bit as well. I also added in some dried parsley and basil as well as a glug or two of Yellow Tail Cabernet-Merlot. Since I used alcohol, I did bring the soup back up to a boil which is not recommended in the post.

I was really impressed with house this soup turned out. While cooking and tasting I was a bit worried that it was going to be a bit bland, but between the basic recipe and my additions it turned into a flavorful mix of creaminess and traditional Italian flavors. I think next time, though, I might use either a homemade tomato sauce or, if I don’t have any around, blend up a can of stewed tomatoes just to get a few more elements in early on.

Cooking Closet Cooking’s Black Bean, Corn & Quinoa Picadillo Tacos

A few months back I was getting a little bored with my usual food blogs. They’re still great and all, but I needed an injection of newness. So, I did a bunch of looking around and came across one called Closet Cooking that I absolutely love. One of the best recipes I’ve made from this blog are the Black Bean, Corn & Quinoa Picadillo Tacos which not only helped make tacos more interesting, but also added a lot more flavors into the kind of Mexican food I’m used to making. I’d never made picadillo before, so I followed this recipe to the letter. The veggies went into the pan while the quinoa cooked. Then, all that and the other ingredients went into a big bowl for mixing.

Since the avocados I picked up were a little funky looking, I decided to make a sauce with some leftover dill and buttermilk that were hanging out in the fridge as well as some tomato and onion. It was a little unusual, but certainly offered some more tang to the dish. In addition to that, I served the usual accoutrements: chopped tomatoes, torn lettuce, sour cream and shredded cheddar.

The two elements of this dish that really jumped out at me were the green olives and golden raisins which offered a nice sourness and sweetness to various bites during dinner. I’m a huge green olive fan, so I enjoy bringing them into play whenever it makes sense. I will definitely be making this recipe again and checking out some of the other picadillo recipes on Closet Cooking!