Thai Coconut Soup with Pomegranate Rice Salad
Thai Coconut Soup with Chicken and Oyster Mushrooms
Makes a Huge Pot
I have been making this soup for years and I love it. I can't remember where I got the original recipe from. It is so different from any other soup I make, it makes me salivate at the thought of it. Some of the ingredients like the kaffir lime leaves or galangal may not be in traditional grocery stores. If you live in Portland I highly recommend going to Anzens. They have keffir lime leaves in their freezer; their galangal is near their ginger in the fresh produce. I like the cans of coconut milk they have a Trader Joes and if you are shopping at the SE 39th location, Limbo next door has great local/seasonal mushrooms right now.
1 head garlic cloves chopped
1 bunch cilantro stems chopped
3or4 stalks lemongrass finely sliced (bottom 6-8 inch only)
7 kaffir lime leaves sliced ultra thin
4 sliced shallots
6ish Tbs ginger root peeled/chopped (better to use galangal if you can find it)
1/2 tsp. white pepper
Blend the above into a paste in a food processor or blender.
Pour the top half of cream from
3 cans of coconut milk
into a huge pot (reserve the watery part for later) and bring to a boil.
Add the spice paste and cook 5 minutes or so then add
2lbs boneless skinless chicken sliced thin (or firm tofu, drained and sliced in chunks)
continue to boil for 10 minutes
pour in the rest of the coconut milk then add
1 head green cabbage roughly chopped (but bite size)
4 carrots peeled and chopped
8 or 10 (about 1 pound) oyster mushrooms washed and chopped rough (or any other kind of mushroom will do)
cover all this with barely enough water to top it all off
heat for until veggies are barely tender (about 5 minutes?) then add
2 finely sliced red peppers - the small and spicy kind
7 Tbs fish sauce (or to taste)
7 Tbs fresh lime juice (or to taste)
Rice Salad with Pomegranate and Orange
Fills a Big Bowl
I got this recipe from Cooking Light and adapted it only a little. Trader Joes sells already peeled pomegranate seeds in a small plastic container in their salad department. I don't think they are as good as a freshly peeled pomegranate, but they do save a lot of time if you are into cutting corners.
cook
3 cups of long grain white rice as according to the directions
fluff with
1 tsp salt and allow to cool completely then toss with
1/2 cup white wine vinegar
the grated rind from one organic orange
1/2 cup orange juice
2 Tbs olive oil
1/2 tsp black pepper
3 cups orange sections from about 4 oranges
1 cup pomegranate seeds
1/2 cup toasted pine nuts
1 bunch freshly chopped parsley leaves
Makes a Huge Pot
I have been making this soup for years and I love it. I can't remember where I got the original recipe from. It is so different from any other soup I make, it makes me salivate at the thought of it. Some of the ingredients like the kaffir lime leaves or galangal may not be in traditional grocery stores. If you live in Portland I highly recommend going to Anzens. They have keffir lime leaves in their freezer; their galangal is near their ginger in the fresh produce. I like the cans of coconut milk they have a Trader Joes and if you are shopping at the SE 39th location, Limbo next door has great local/seasonal mushrooms right now.
1 head garlic cloves chopped
1 bunch cilantro stems chopped
3or4 stalks lemongrass finely sliced (bottom 6-8 inch only)
7 kaffir lime leaves sliced ultra thin
4 sliced shallots
6ish Tbs ginger root peeled/chopped (better to use galangal if you can find it)
1/2 tsp. white pepper
Blend the above into a paste in a food processor or blender.
Pour the top half of cream from
3 cans of coconut milk
into a huge pot (reserve the watery part for later) and bring to a boil.
Add the spice paste and cook 5 minutes or so then add
2lbs boneless skinless chicken sliced thin (or firm tofu, drained and sliced in chunks)
continue to boil for 10 minutes
pour in the rest of the coconut milk then add
1 head green cabbage roughly chopped (but bite size)
4 carrots peeled and chopped
8 or 10 (about 1 pound) oyster mushrooms washed and chopped rough (or any other kind of mushroom will do)
cover all this with barely enough water to top it all off
heat for until veggies are barely tender (about 5 minutes?) then add
2 finely sliced red peppers - the small and spicy kind
7 Tbs fish sauce (or to taste)
7 Tbs fresh lime juice (or to taste)
Rice Salad with Pomegranate and Orange
Fills a Big Bowl
I got this recipe from Cooking Light and adapted it only a little. Trader Joes sells already peeled pomegranate seeds in a small plastic container in their salad department. I don't think they are as good as a freshly peeled pomegranate, but they do save a lot of time if you are into cutting corners.
cook
3 cups of long grain white rice as according to the directions
fluff with
1 tsp salt and allow to cool completely then toss with
1/2 cup white wine vinegar
the grated rind from one organic orange
1/2 cup orange juice
2 Tbs olive oil
1/2 tsp black pepper
3 cups orange sections from about 4 oranges
1 cup pomegranate seeds
1/2 cup toasted pine nuts
1 bunch freshly chopped parsley leaves
posted by Mama Muse at 6:12 PM
2 Comments:
Those both sound like delicious recipes! I'll definitely give the coconut soup a try -- maybe even this week.
Thanks!
This is a great idea. You should give me and Tan contributor privileges on this blog, then we can post our menus, too. Nick's been thinking it would be good for us to leave feedback about what we like and what we don't.
Does that mes up your flow?
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