Yield: 6 servings
- 2 tablespoons vegetable oil
- 1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
- 4 garlic cloves
- 1 1-inch piece ginger, peeled, finely chopped
- 1 large carrot, peeled, shredded
- 1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)
- 1 cup quartered stemmed shiitake mushrooms
- 1 pound skinless, boneless chicken breasts or thighs
- 1 quart low-sodium chicken broth
- 1 14-ounce can coconut milk
- 1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam)
- Kosher salt
- 2 cups thinly sliced sugar snap peas
- 1 teaspoon lime zest, divided
- Fresh tender herbs (such as cilantro or basil)
- Lime wedges (for serving)
- Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
- Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.
- Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.
- Add fish sauce to soup and season with salt and more fish sauce, if desired.
- Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest.
- Top with fresh herbs and serve with lime wedges alongside.
Recipe courtesy of Bon Appétit
Yield: 6 cups
- 5 pounds of roma tomatoes, washed & sliced in half
- 1 large sweet onion, peeled & sliced
- 2-3 large garlic bulbs, prepared for roasting
- extra virgin olive oil, kosher salt, & pepper, for vegetables
- 3 cups roasted tomatoes
- 2 tbsp roasted garlic flesh
- all of the roasted sweet onion
- 1 can light coconut milk (reserve 2-3 tbsp for garnish)
- 3 cups vegetable broth (low-sodium may be used)
- 2 tbsp tomato paste
- 2 tsp garam masala (add slowly, to taste)
- 1 tsp salt or to taste (you may have to reduce amt. if you used full-sodium broth)
- 1/2 tsp freshly ground black pepper
- for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.
- Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Grab a small casserole dish to place the garlic in. Lightly drizzle on EVOO onto onions and season onions and tomatoes with S & P. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 4 5mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them! Watch a tutorial here.
- Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.
- Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
- Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.
Recipe courtesy of Oh She Glows
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup chicken broth
- 2 cups milk
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
- 1 package (10 ounce) frozen corn
- ½ cup onion, chopped
- ½ cup bell pepper, diced
- 1 can (10 ounce) Enchilada sauce
- 2 whole chicken breasts
- 1 cup shredded Monterrey Jack cheese
*Equipment: slow-cooker (crockpot)
- Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
- In a slow cooker combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
- In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
- Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Recipe courtesy of So Tasty, So Yummy