New Recipe!!! It's Thai...
Ok, I have a new recipe for y'all & I'm so EXCITED. I know that I should post it on a Measure of Joy, but I haven't posted anything on there since 2013. Wait, what? That's 4 years. Yikes! I'll post it there too. OMG.
It has finally cooled down from the raging summer we had this year. We had a few weeks of cooler weather in, I think, early September, but that was a joke. It happens to us every year. We have a cooler spell for about 2 weeks & we think fall is here! Then we act shocked when it shoots back into the 90's or high 80's until November. (there's usually humidity that goes with it and makes it feel like you're walking around with a wet towel on your head.)
With the cooler weather brings, for me, soup season. My people are sick of the same old soups though. Chili, a southern staple. We also have wonderful variations of white chicken chili and taco soup. I make beer cheese soup, vegetable soup, vegetable soup with beef, and butternut squash bisque. I branched out this year & made my mom's Brunswick stew, but one of the people in the house informed me he didn't really care for it. Thanks, it only took me ALL DAY to make it. Does anyone have a brick I can borrow so I can beat my head against it? Tough crowd.
I have been craving Thai coconut soup. When we order Thai food from our favorite restaurant here in town I have started ordering that by itself. It's warm and it makes me so happy. Yes, food makes me happy. I thought, I bet I can make that & then I can have it any time I want. Well friends, today was the day! Can I tell you how excited I am??? It's cold and rainy & I have a small pot of it waiting for me to scarf down. :) I'm going to give you the version below that will feed a family of 6. I have big eaters, so what I made today will be big enough for Elizabeth and me. If your fam is not a group of big eaters, I would do 2 of everything & 12 of the ginger.
Here's the recipe. I found everything from my local WalMart grocery store. I'm serving mine meatless today, but I've had it with chicken & it's not too bad. I bet you could make it in the crockpot & it would be a.ma.zing. I took this recipe, & changed a few things (shocker), from myrecipes.com.
Y'all stay warm & dry.
Celebrating life & enjoying my Thai Coconut Soup!
~ashley
PS~ I just added some rice to make it a little thicker & more hearty. Oh yeah, it was good!
Thai Coconut Soup
3 cans (14 oz) coconut milk
3 cans (14 oz) or 6 cups chicken broth (I use bouillon cubes & water)
18 quarter-size slices fresh ginger
3 stalks fresh lemongrass, cut in 1-inch pieces (I used lemongrass paste & it was fine)
3 pounds chicken cut into 1-inch pieces (optional)
3 cup sliced mushrooms (I forgot these, so if you don't like them, leave them out.)
3 tablespoons fresh lime juice
3 tablespoons Thai or Vietnamese fish sauce (nuoc mam or nam pla)
3 teaspoons sugar
3 teaspoons Thai chili paste (I made mine heaping, but I like spicy things.)
fresh basil & cilantro to garnish
It has finally cooled down from the raging summer we had this year. We had a few weeks of cooler weather in, I think, early September, but that was a joke. It happens to us every year. We have a cooler spell for about 2 weeks & we think fall is here! Then we act shocked when it shoots back into the 90's or high 80's until November. (there's usually humidity that goes with it and makes it feel like you're walking around with a wet towel on your head.)
With the cooler weather brings, for me, soup season. My people are sick of the same old soups though. Chili, a southern staple. We also have wonderful variations of white chicken chili and taco soup. I make beer cheese soup, vegetable soup, vegetable soup with beef, and butternut squash bisque. I branched out this year & made my mom's Brunswick stew, but one of the people in the house informed me he didn't really care for it. Thanks, it only took me ALL DAY to make it. Does anyone have a brick I can borrow so I can beat my head against it? Tough crowd.
I have been craving Thai coconut soup. When we order Thai food from our favorite restaurant here in town I have started ordering that by itself. It's warm and it makes me so happy. Yes, food makes me happy. I thought, I bet I can make that & then I can have it any time I want. Well friends, today was the day! Can I tell you how excited I am??? It's cold and rainy & I have a small pot of it waiting for me to scarf down. :) I'm going to give you the version below that will feed a family of 6. I have big eaters, so what I made today will be big enough for Elizabeth and me. If your fam is not a group of big eaters, I would do 2 of everything & 12 of the ginger.
Here's the recipe. I found everything from my local WalMart grocery store. I'm serving mine meatless today, but I've had it with chicken & it's not too bad. I bet you could make it in the crockpot & it would be a.ma.zing. I took this recipe, & changed a few things (shocker), from myrecipes.com.
Y'all stay warm & dry.
Celebrating life & enjoying my Thai Coconut Soup!
~ashley
PS~ I just added some rice to make it a little thicker & more hearty. Oh yeah, it was good!
Thai Coconut Soup
3 cans (14 oz) coconut milk
3 cans (14 oz) or 6 cups chicken broth (I use bouillon cubes & water)
18 quarter-size slices fresh ginger
3 stalks fresh lemongrass, cut in 1-inch pieces (I used lemongrass paste & it was fine)
3 pounds chicken cut into 1-inch pieces (optional)
3 cup sliced mushrooms (I forgot these, so if you don't like them, leave them out.)
3 tablespoons fresh lime juice
3 tablespoons Thai or Vietnamese fish sauce (nuoc mam or nam pla)
3 teaspoons sugar
3 teaspoons Thai chili paste (I made mine heaping, but I like spicy things.)
fresh basil & cilantro to garnish
- In a saucepan, combine coconut milk, broth, ginger, and lemongrass. Bring to a boil over high heat.
- Add chicken, mushrooms, lime juice, fish sauce, sugar & chili paste. Reduce heat a cook slowly until chicken is firm and opaque. DO NOT BOIL chicken.
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| For real, this is all I used to make this soup. So good!!! |
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