Archive for the ‘Soup’ Category

Thai Green Curry Chicken Soup
November 16, 2009

Thai Green Curry Chicken Soup

It’s official! My new favorite cuisine is Thai food. I love the spicy, sweet, and salty flavors in Thai food. The balance is amazing. I’m sure I will continue to experiment with these dishes, so if you like Thai flavors, keep checking in. And if you enjoyed my Thai Red Curry Chicken, you will love this as well. You could probably make this soup with red curry paste. But the green curry flavors have an enjoyment all their own. One day, I’m going to make my own curry paste. Until then, Thai Kitchen makes a great green curry paste. Please don’t make it with yellow curry powder… it is just not quite the same thing. 🙂 Oh, and you could totally use shrimp in this soup… just don’t add the shrimp until the very end after the noodles are done and cook only until the shrimp are cooked through. The next time you want chicken noodle soup, make this instead and trust me, you will not be disappointed.

6 chicken thighs cut into one inch pieces
olive oil
3 Tbsp green curry paste
1 Tbsp ginger
2 cloves of garlic
1 quart chicken stock
1 can coconut milk
1 Tbsp chili sauce (Sriracha sauce)
1 package Pad Thai Rice Noodles
1-2 cups chopped portobello or porchini mushrooms
2-3 Tbsp fish sauce
juice of one to two limes
cilanto and mint to garnish (1/4 cup each)

Brown chicken in olive oil in a big soup pot. Remove chicken from pot after chicken is cooked through. Saute onion in same pot until soft. Add garlic, ginger and curry paste. Cook for a minute then add mushrooms. Cook mushrooms for a few minutes. Stir in chili sauce, add more for extra heat. Add chicken stock and bring to a boil. Add rice noodles and cook according to package directions. After noodles are finished cooking, add chicken back to pot and stir in coconut milk and fish sauce. Remove from heat and stir in lime juice. At this point you will want to taste it to make sure all the flavors are balanced between salty, sweet and spicy. This is the key to making good Thai food. Add more fish sauce, lime juice, curry paste or chili sauce to taste. Garnish with cilantro and mint. I would also probably add some chopped peanuts. Enjoy!


Pinto Bean Soup with Mango Salsa
November 4, 2009


Pinto Bean Soup with Mango Salsa

Looking for a delicious budget friendly meal? There is nothing more budget friendly than dried beans. They take a little more prep time, but are definitely worth it. This week I was scouring through what I already had in the house and this is the recipe that I came up. You can top this soup with your favorite Mexican toppings. The point is to use what you already have in your pantry or refrigerator. I happened to have some store bought mango salsa, but I also included my recipe for fresh mango salsa because it is delicious. Even if you do decide to go out and buy the ingredients for the salsa, it is still easy on the pocket book. Packed full of protein, this soup can easily be made vegetarian. You could also make this recipe with black beans, I just happened to have pinto beans. However you decide to make it, I’m sure you will love it. Serve with a side of gluten free corn bread and salad. Yummy and filling!

Pinto Bean Soup

2-3 cups pinto beans (cooked)

1/2 cup onion

2 cups water

1/2 tsp cayenne pepper

1 tsp chili powder

dash of cinnamon

mango salsa


2 chicken breasts cooked

blue corn chips

juice of one lime

feta cheese



Cook pinto beans according to package directions. I had 2-3 cooked pinto beans in the freezer from the last time I made them. You need to plan ahead when cooking dried beans. You will either need to soak them overnight and simmer until soft. Or you will need to boil them for four to five hours until soft. Once beans are cooked, drain and reserve cooking liquid. Saute onion in a skillet until soft. Place beans and onion in a blender. Add enough cooking liquid to get the beans moving. (You might need to do this in batches to avoid splatter and spilling). Add cooking liquid and beans back to cooking pot. Add water to mixture until you reach the desired consistency. It should be thinner than refried beans, but not too thin. Add spices, going easy on the cayenne pepper until you get the desired amount of heat. Cumin would also be perfect in this recipe but I was all out at the time. Salt and pepper to taste. Top with your favorite Mexican toppings. I used sliced chicken breasts, feta cheese (not Mexican I know but tasted great in this recipe), crushed blue corn chips, mango salsa, cilantro and lime juice. You could also use cheddar cheese, jack cheese, avocado, corn, regular salsa, black olives, sour cream, red onion… the possibilities are endless.

Mango Salsa

1 mango chopped

1/4 cup onion

1/4 cup cilantro

juice of one lime

1 tomato chopped

1 jalapeno or habanero chopped

salt to taste

Mix all of the ingredients together.  Serve on Pinto Bean Soup. Also delicious on piece of fish or chicken.

*Note: I included this dish in the vegetarian and dairy free categories because it is easily modified to be vegetarian and dairy free by the toppings you put on it.

Mediterranean Olive Chicken Stew
October 22, 2009


Mediterranean Olive Chicken Stew

So my husband loves any dish that has a zippy flavor. He loves olives, capers, vinegar, mustard, and horseradish. When I first found this recipe, I knew he would absolutely love it. I originally got the recipe from Rachel Ray and have since modified it for our tastes and diet. I usually find myself adding more and more vinegar to the pot to suite my husband’s love for this flavor. This is a great switch-up from your favorite stew. I made some gluten free bread to go with the stew, but still have not found a good soup dipping gluten free bread.

Mediterranean Olive Chicken Stew

1-2 lbs of chicken thighs

1 small red onion

2 cloves of garlic

1 cup of green olives

1/4 cup balsamic vinegar (a few more dashes to taste)

1 28 oz can of diced tomatoes

2 cups of diced red potatoes

1 quart of chicken stock

2 Tbsp gluten free flour (I used sorghum flour)

1/2 cup fresh parsley

few handfuls of toasted pine nuts

Salt and pepper chicken liberally. Brown chicken in deep pot. Add onion and garlic and saute until soft. Then add flour and saute for a minute or two more. Deglaze pan with balsamic vinegar. Add tomatoes, chicken stock, potatoes and olives. Bring to a boil. Cook until potatoes are soft. For more zing, add more balsamic vinegar. Salt and pepper to taste. Top with parsley and pine nuts.

Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips
October 20, 2009

Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips

Fire Roasted Steak Chili with Fresh Corn Relish and Homemade Tortilla Chips

When I am making chili or salsas, I love using fire roasted ingredients. It gives the dish a depth of flavor that would not be there otherwise. By using fire roasted tomatoes and charring the green chilies, you really get a full smoky flavor. It’s called the “hmmmm… what is that?” factor. The other secret ingredient in this recipe is cocoa powder. Chocolate in chili? Yes, I know it sounds bizarre! But somehow it just works. With honey, cinnamon and chocolate… there is a sweet undertone to the spiciness of the green chilies, quite the perfect pairing if you ask me. But don’t just take my word for it, try it yourself!

Fire Roasted Steak Chili

2 lbs cubed steak

3 Tbsp of flour (I used garbanzo bean flour, but you can use your favorite gluten free one)

1 28 oz can of diced fire roasted tomatoes

6-8 green chilies

2 cups of water

1 onion

2 cloves garlic

3 Tbsp of honey

2 Tbsp chili powder (or to taste)

2 Tbsp cumin

1 tsp cayenne powder (add more cayenne pepper if you want more heat)

a dash of cinnamon

2 tsp cocoa powder

zest of one lime



Place green chilies under broiler. Char on all sides and let cool. Peel off skin and chop. Salt and pepper steak cubes. Brown steak in big pot with olive oil. Add flour and saute for a few minutes. Add onion and garlic and saute until softened. Add tomatoes, green chilies and water. Add all of the spices, honey and lime zest and bring to a boil. Reduce heat and simmer on low heat for two to three hours, or until meat is tender. (Add more water if chili becomes too thick.) Add salt and pepper to taste. Serve with fresh corn relish and homemade tortilla chips.

Fresh Corn Relish

1 cup fresh or frozen corn

1 tomato chopped (I used a gorgeous yellow tomato)

1/4 cup onion (preferably red onion)

1 avocado chopped

juice of one lime

1/4 cup of cilantro

1 Tbsp of white wine vinegar

Combine all ingredients together and serve over chili.

Homemade Tortilla Chips

corn tortillas

olive oil


Cut corn tortillas into triangles. Brush with olive oil and cook in 400 degree oven until golden brown. Salt them as soon as they come out of the oven and serve with chili or your favorite salsa.

Chunky Crab Corn Chowder
October 15, 2009

Chunky Crab Corn Chowder

Chunky Crab Corn Chowder

So this one of my favorite soup recipes. I love the flavors of creamy corn, buttery crab with chunky potatoes. Delish! I used to make it all winter long with a side of potato dill bread. I was not going to let my new diet restrictions keep me from enjoying this all time favorite. The original Cooking Light recipe calls for milk of course… So I had to discover a way to keep eating it without the dairy. I also bumped up the flavor in the recipe by adding roasted garlic and hot sauce.  It is still not quite as creamy as the original, but it will do! If you can eat dairy, go ahead and make it with milk. Now to come up with a good recipe for gluten free potato dill bread, then it will truly be perfect!

Chunky Crab Corn Chowder

1 cup onion
2 cups corn
2-3 cups cubed potato
2 (4.25 oz) cans of real crab (don’t use the fake crab, it is just not as good)
1 quart rice milk (or 4 cups milk)
1 quart of chicken stock
2 Tbsp of dried thyme or dill
butter (Earth’s Balance)
2 Tbsp flour (I used garbanzo bean flour but you can use your favorite gluten free flour)
Roasted Garlic (Cut off 1/4 inch of garlic head, drizzle with olive oil, wrap in foil and cook in 400 degree oven for 30 minutes or until soft)
Hot Sauce (used Frank’s Red Hot)
1/2 cup of fresh parsley

Sauté onion in pot with olive oil until tender. Add flour and continue to sauté for a minute or so. Puree one cup of corn with one cup of stock. Add rest of chicken stock and rice milk to onions. Add one cup of whole corn and pureed corn to pot. Also add cubed potatoes, thyme or dill and bring to a boil. Lower heat and simmer until potatoes are done all the way. Add crab and butter. Add hot sauce to taste. Garnish with fresh parsley.