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
Yield: 10 – 12 servings
- 8 slices bacon, cut into 1/2-inch pieces
- 3/4 cup diced celery
- 1 1/2 cups diced onion
- 3 cloves garlic, minced
- 6 small Russett potatoes, peeled and cut into 1-inch pieces
- 6 cups low-sodium chicken stock
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Sliced scallions, for garnish
- In a Dutch oven or large soup pot, cook the bacon over medium heat until all the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and drain off all but 1/4 cup of the drippings.
- Reduce the heat to medium-low and then add the celery and onions to the pan and cook, stirring occasionally, until the onions are translucent. Add the garlic and continue cooking for 1 to 2 minutes.
- Increase the heat to medium and then add the cubed potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.) Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
- In a separate medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it’s pale golden then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it’s thickened slightly. (It should be the consistency of gravy.) Whisk the milk mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
- Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that’s remaining in the pot until it’s smooth. * Return the reserved 1/3 of the soup to the pot, stirring to combine.
- Stir in the heavy cream and season the soup with salt and pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.
If you don’t have a hand blender, you can purée the soup in batches in a blender. Leave 1/3 of the soup in the pot and purée the rest in the blender then continue with the recipe as directed.
Recipe courtesy of Just A Taste