Lemon, chicken, basil, rice soup

Hey people,

It's been a while I know.  I'm sorry for the lengthy absence, but I do have a treat for you!  A delightfully light and fresh soup that will wake you up and make you feel all warm and fuzzy at the same time.  I must give my mother most of the credit for this recipe.  When we lived in California, we used to go to this great little bakery cafe that served the most amazing soups.  The idea comes from them, but they certainly were not about to share their recipes.  Mom mastered this recipe, with feedback from me of course :-)  It is so healthy, surprisingly different, and scrumptiously simple with it's bright fresh flavors.  And in case you didn't know, this is a play on a classic Greek soup with lemon and basil, but I've never seen one quite like this.  It's also a super fast and easy weeknight meal.

Lemon Chicken, Basil, Rice Soup

1 Rotisserie Chicken, or  1 pound of cooked chicken, roughly chopped 2 Tbsp. Olive Oil 1 medium Onion, diced 2 ribs of Celery, diced 4 lemons (peel the skin off of one and juice all of them, reserving the juice separately from the peel) 1 stalk of Lemon Grass, chopped into large pieces. 20 large leaves of fresh basil (no substitute), roughly chopped 5 Cups of chicken  Stock ½ cup of uncooked Rice Salt PepperDirections:Start by removing the meat from your rotisserie chicken and chopping it so that no piece is bigger than 1 inch square.  Set your chicken aside.In a large soup pot, heat the oil over high heat until it is starting to shimmer.  Add the Onion and celery  and reduce the heat to medium.  Stir until both vegetables are starting to brown slightly.Add the chicken, chicken stock and rice, lemon peel, lemon grass, half of the basil and half of the lemon juice and stir to combine.Reduce the heat to low and cover.  Let simmer on low until the rice is cooked through.At this point you will need to pull out the lemon peel and chunks of lemon grass, as best you can, and throw them away.Stir in the remaining lemon juice and basil, taste and serve.

IMPORTANT:  It has come to my attention that if you use a lemon press, you will get way more lemon juice from your lemons, making this soup way too tart.  If you use a lemon press, please cut the lemon juice in half.

*Note, the strength of chicken broth can vary greatly.  I use "Better than Bullion" to create my own broth on most occasions.  If you taste your soup and it seems a little weak, add a little more broth or bullion to create a more rich chicken flavor.  The same applies to the lemon and basil.  If you like a more lemony or basily (not sure that's a word) flavor, add more lemon juice or basil.  The success of all recipes are subjective to your own personal tastes and should be adjusted to suit your own preferences.

Serves 8

EnJoy!

Tom Kha Gai...I don't speak Thai..

But I sure do like their food. Haha!  Tom Kha Gai is that delicious Thai soup with coconut milk, chicken, mushrooms and as my friend calls them "leaves and twigs".  Don't eat the leaves and twigs, but they sure make the soup taste good.  I was astonished when I found out how easy this soup was to make.  It does require a few special ingredients, but most are available at your local grocer.  However, I would encourage you to venture into your local Asian food markets.  The items (specifically produce) that they sell are usually less expensive, and much better quality than what you find at your grocer.  Kaffir lime leaves really make a difference in this recipe, and you will most definitely not be able to get those at your regular grocer. Don't be intimidated!  Go in there and ask questions if you don't know what things are.  I have never been to an Asian market where they were not more than happy to help me identify things.  Please note that the chili paste in this recipe is similar to Sriracha, but a little thicker and spicier.  If you choose to use the sriracha, you will want to use a little bit more than what is called for.

Tom Kha Gai
Chicken Coconut soup with lemongrass

Ingredients:

Lemon Grass, Galangal Root, Kaffir Lime Leaves, Ginger Root

1 Tablespoon of red chili paste
2 shallots finely chopped
1 Tbs vegetable oil
4 cups chicken broth
8 large slices of peeled fresh galangal or 4 slices of fresh ginger (slices should be about 1/2 inch thick)
1 large lemongrass stalk.  One large stalk is equal to about 4 of the little ones found in most grocery stores or about 16 inches long.  Crush each piece with a hammer or the backside of a knife to release more flavor.
16 kaffir lime leaves or the grated zest of 1 large lime
2 14 ounce cans of coconut milk
1/4 cup of lime juice
2 Tablespoons Thai fish sauce
2 Tbs light brown sugar
1 pound of boneless skinless chicken breast cut into thin slices
1/2 pound of fresh white mushrooms sliced
Fresh cilantro for garnish

In a large soup pot over medium heat, place the oil and heat until shimmering.  Add the chili paste and shallots and stir until fragrant and shallots are slightly softened.  Add the broth, galangal, lemongrass, and lime leaves.  Bring to a boil and boil for 2 minute.

Reduce heat to low and add in the coconut milk.  Stir to combine and bring to a simmer.  Add the lime juice, fish sauce and brown sugar.  Simmer for 5 minutes.  Add the chicken pieces and simmer until tender.  The thinner your slices, the quicker they will cook, so keep an eye out so you do not over cook your chicken.  Add the mushrooms and simmer for 2 more minutes.

Serve piping hot, with extra Sriracha for those who like extra heat.

enJoy!

Mmmm....Soup

Ok, fall is officially here! There is nothing like a good hearty soup on a fall/winter eve. This recipe is from WIlliams Sonoma, and although it is a little more labor intensive due to the corn procedure described, I promise it's worth it! The sweet potatoes give it a surprising twist that make this so much more interesting than your normal corn chowder. And please don't leave out the hot sauce, it really gives this soup an acidic kick that makes it over the top good!








Sweet Potato Corn Chowder
Ingredients: 


5 ears of corn, husks and silk removed
3 Tbs. unsalted butter
1/2 cup diced firm, baked smoked ham
2 1/2 cups finely chopped yellow onion
2 red bell peppers, seeded and diced
3 1/2 cups chicken broth
1 large sweet potato, about 1 lb., peeled and cut
into 1/2-inch cubes
1 tsp. salt, plus more, to taste
2/3 cup heavy cream
1/2 tsp. hot-pepper sauce, such as Tabasco
Directions:
Holding 1 of the ears of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Repeat with 2 of the ears of corn. Put the kernels in a bowl and set aside.

Score the kernels on the remaining 2 ears of corn by running the tip of a sharp knife down the length of the ear. Place each ear in a bowl and, using the back of a knife, scrape down the length of the ear to squeeze out the pulp from the scored kernels. Set the pulp aside.

In a soup pot over medium heat, melt the butter. Add the ham and cook, stirring once or twice, until lightly browned, about 10 minutes. Using a slotted spoon, transfer to a bowl.

Add the onion and bell peppers to the pot, cover and cook, stirring once or twice, until tender, about 10 minutes. Add the broth, sweet potato and the 1 tsp. salt. Reduce the heat to low, partially cover and simmer for 10 minutes. Stir in the ham and corn kernels. Cover and cook until the potato is just tender, about 10 minutes. Stir in the corn pulp, cream and hot-pepper sauce. Cook just until heated through, 3 to 4 minutes. Taste and adjust the seasonings. Serve hot. Serves 8.

                                                                               enJoy!