Thai chicken and coconut milk soup

It's been a busy few weeks since I last posted, helped along by the really lovely weather we've been having in the Tdot lately. A fair amount of last minute stuff happened surrounding the PHSC Image Show last Sunday, and the show itself went quite well. Since then I've finally had a bit of time to myself to actually plan out and make some of my own meals again. My local Loblaws has been taunting me lately with some lemongrass stalks, and I finally decided to take to the plunge and actually make something with them. I'm sure why I put it off for so long, although it probably had a bit to do with the fact I was always reading varying ways of how to treat it properly when using for cooking.

Thai Chicken and Coconut Milk Soup
Got to love Canadian Living!

Ingredients:
-1 cup of Jasmine or white rice (I'd argue that this optional, it worked with or without the rice),
-900ml of chicken broth,
-1 stalk of lemongrass, halved crosswise and then again lengthwise,
-6 slices of fresh ginger, about 1/2 inch thick,
-1 lb of boneless, skinless chicken breasts that have been freshly sliced,,
-1 & 1/2 cups of thinly sliced button mushrooms,
-1 cup of frozen peas (another optional, I put about 1/2 cup instead),
-2 tbsp of fish sauce,
-1 tbsp packed brown sugar,
-1 tsp red curry paste,
-1 can (400ml) of coconut milk,
-1/3 cup of chopped fresh cilantro (again, another optional ingredient as far as I'm concerned), and
-2 tbsp lime juice.

Preperation:
Cook rice according to package directions, or according to your rice cooker.

Meanwhile, in large pot, bring broth, lemongrass and ginger to a boil over a medium-high heat. Stir in chicken, mushrooms and peas. Cook over medium-low heat until chicken is no longer pink, about 4 minutes.

In a small bowl, whisk together the fish sauce, brown sugar and red curry paste. Stir into the pot along with the coconut milk. Simmer until hot and fragrant, for about 3 minutes. Discard the lemongrass and ginger.

Stir in cilantro and lime juice, and serve over rice.

This was an excellent dinner, and as I said, it worked with or without the rice. It did make quite a lot, but it kept pretty well in the fridge for about a week. You do need to mix up the soup before re-serving and heating.

Lemony Pea, Leek and Spinach Soup

New soup recipe!
A very simple recipe from Canadian Living I found recently. A good late in the week dinner that make enough for lunches over the weekend. It tasted a lot better fresh though, and with toasted cheesy bread. The bonus was that I had almost all of this stuff already from other recipes I have been making during this past week!

Lemony Pea, Leek and Spinach Soup

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By Alison Kent and The Canadian Living Test Kitchen 

Once the peas and spinach are heated, it's best to serve this soup right away to retain its vibrant green colour and flavour.

This recipe makes 8 servings

Ingredients

2 2tbsp tbsp(25 mL) (25 mL) butter
2 2leekleeks, thinly sliced
2 2potatopotatoes, peeled and diced
3 3cups cups(750 mL) (750 mL) sodium-reduced chicken broth
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) white pepper
1 1cup cup(250 mL) (250 mL) fresh peafresh peas or thawed frozen peas
3 3cups cups(750 mL) (750 mL) loosely packed spinach leaves, thinly sliced
2 2tbsp tbsp(25 mL) (25 mL) lemon juice

Preparation:

In large saucepan, melt butter over medium heat; cook leeks, stirring often, until softened but not coloured, about 6 minutes.

Add potatoes, broth, 2 cups (500 mL) water, salt, and pepper (if using); bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 8 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)

Stir in peas; simmer until tender, about 3 minutes. Stir in spinach and lemon juice. 

Additional Information:

• Variation
  Puréed Lemony Pea, Leek and Spinach Soup: In batches in blender or in food processor, purée soup until smooth. Reheat to serve.

 Mmmmmmm.... Cheesy Bread and Soup.

The original posting on canadianliving.com:
http://www.canadianliving.com/food/lemony_pea_leek_and_spinach_soup.php