As the temperatures drop to the 60’s and we start bringing out our jackets and sweatshirts (while the rest of the folks on the mainland are laughing at us), it is a good time to think about making a pot of soup or stew.
As a first course, tom kha gai or Thai chicken soup, is a flavorful, complex soup with sweet and sour flavors, rich in lemongrass and lime flavors together with coconut milk and some burn with chili peppers is relatively easy to make.
It is difficult to duplicate the flavors when cooking with lemongrass. I have several lemongrass plants in my garden. It is an effective natural mosquito repellent as it contains citronella oil. Don’t waste your time using dried lemongrass for this recipe as it is flavorless and not worth whatever you paid to buy it.
Thai Chicken Soup
(Tom Kha Gai)
Serves 4
Heat in a large saucepan over medium heat until just shimmering:
1 teaspoon vegetable oil
Add and cook, stirring frequently, until just softened but not browned, 2 to 5 minutes:
3 stalks lemongrass, bottom 5 inches only, minced
3 large shallots, chopped coarsely
8 sprigs fresh cilantro, chopped coarsely
1 tablespoon fish sauce or nam pla*
Stir in and bring to a simmer:
4 cups low-sodium chicken broth
1 (14 ounce) can coconut milk
Cover, reduce to a gentle simmer, and cook until the flavors have blended, about 10 minutes.Strain the broth through a fine-mesh strainer. The broth can be refrigerated in an airtight container for up to one day.
Return the strained broth to a clean saucepan, stir in:
1 (14 ounce) can coconut milk
1 tablespoon sugar
Bring to a simmer. Stir in and cook until just tender, 2 to 3 minutes::
8 ounces white mushrooms, wiped clean, trimmed and sliced thinly
Stir in and cook till no longer pink, 1 to 3 minutes:
1 pound boneless, skinless chicken breast, halved lengthwise Serve immediately, garnishing with:
1/2 cup loosely packed fresh cilantro leaves
2 fresh Thai, serrano, or jalapeno chiles, stemmed, seeded and sliced thin
2 green onions, sliced thin on the bias
Lime wedges
*use Thai fish sauce or nam pla only. The Vietnamese fish sauce or nuoc mam is less salty and pungent than the Thai nam pla. The nuoc mam is slightly sweeter.
Creamy Leek
and Potato Soup
Serves 4 to 6
Bring to a boil in a large Dutch oven and simmer for 20 minutes:
4 medium leeks, dark green leaves cut into 2 inch pieces and washed
2 cups low-sodium chicken broth
2 cups water
Strain the broth through a fine-mesh strainer, pressing on the solids to release as much liquid as possible.
Melt in the pot over low heat:
1/2 stick unsalted butter
Add and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes.
white and light green leaves of 4 leeks
1 teaspoon salt
Stir in strained broth and bring to a boil:
1 bay leaf
1 sprig thyme or tarragon
Stir in and reduce to a gentle simmer, cook for 20 to 25 minutes, until potatoes are tender:
1 russet potato, peeled and cut into 1/2 -inch pieces.
Stir in:
1 slice white sandwich bread, lightly toasted and torn into 1/2 inch pieces (set toaster to lowest setting just to dry out without browning it too much).
A hearty vegetable stew can be tasty with the help of aromatics such as onions, carrots, celery and bell peppers.
Hearty Vegetable Stew
Serves 6 to 8
Heat in a large dutch oven over medium heat until shimmering:
1 tablespoon vegetable oil
Add, cover, and cook until the mushrooms have released their liquid, about 5 minutes:
1 pound white mushrooms, wiped clean trimmed and sliced thin
Uncover, continue to cook until the mushrooms are dry and browned, 5 to 10 minutes.
Stir in and cook until the vegetables are well browned, 7 to 10 minutes:
1 tablespoon vegetable oil
Stems of 1/2 bunch Swiss chard, chopped fine
2 medium onions, minced
1 celery stalk, cut into 1/2 inch pieces
1 carrot, peeled and cut into 1 inch pieces
1 red bell pepper, stemmed, seeded and cut into 1/2 inch pieces
Stir in and cook until fragrant, 30 seconds.
6 medium garlic cloves, pressed through a garlic press, about 2 tablespoons
Stir in and cook for 1 minute:
2 tablespoons flour
1 tablespoon tomato paste
Stir in and scrape out all the browned bits, cook until nearly evaporated, about 1 minute:
1/2 cup dry white wine
Stir in and bring to a boil. Reduce to a gentle simmer, cover the pot partially and cook until stew is thickened and vegetables are tender, one hour:
3 cups vegetable broth
2-1/2 cups water
8 ounces red potatoes, about 2 medium, scrubbed and cut into 1 inch pieces
2 parsnips, peeled and cut into 1 inch pieces
8 ounces celery root, peeled and cut into 1 inch pieces
2 bay leaves
Stir in and continue to simmer for 5 to 10 minutes:
1 medium zucchini, halved, seeded and cut into 1/2 inch pisces
The soft green leaves of the Swiss chard
Off the heat, remove and discard the bay leaf and stir in:
1/4 cup minced fresh Italian parsley
1 tablespoon juice from 1 lemon