Soul Satisfying

Thai Coconut Soup

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed! Serve over steamed rice.

Prep:

35 mins

Cook:

30 mins

Total:

1 hr 5 mins

Servings:

8

Yield:

8 servings

 

Ingredients:

·      1 tablespoon vegetable oil

·      2 tablespoons grated fresh ginger

·      1 stalk lemon grass, minced

·      2 teaspoons red curry paste

·      4 cups chicken broth

·      3 tablespoons fish sauce

·      1 tablespoon light brown sugar

·      3 (13.5 ounce) cans coconut milk

·      ½ pound fresh shiitake mushrooms, sliced

·      1 pound medium shrimp - peeled and deveined

·      2 tablespoons fresh lime juice

·      ¼ cup chopped fresh cilantro

·      salt to taste

 

Instructions:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the lime juice; season with salt, and garnish with cilantro.

Slow Cooker Chicken Chili

Rich, warm, and robust flavors make this slow cooker recipe a winter favorite! Gather family and friends and serve on a chilly November night. I absolutely love eating mine with Fritos!

Ingredients

• 1 1/2 pounds chicken breast (3-4)

• 1 cup chicken broth

• 14 ounce can brown beans in tomato sauce (also called baked beans)

• 14 ounce can black beans, drained and rinsed

• 14 ounce can diced tomatoes (with liquid)

• 4 ounce can chopped green chilis

• 1 cup corn kernels

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon onion powder

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 4 ounces cream cheese, softened

• 1/4 cup milk

For serving:

• cilantro, sour cream, avocado, tortilla chips, cheddar cheese

Instructions:

• 1. Place the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano in the crock of the slow cooker and stir to combine.

  2. Cook on low for 6-8 hours, or high for 3-4 hours. Shred the chicken with two forks (either in the slow cooker, or remove it to a cutting board to shred and then return it to the slow cooker).

  3. Combine the cream cheese and the milk in a small bowl, whisking until smooth. This is easier if you warm up the milk and the cream cheese in the microwave a bit first. Stir this mixture into the slow cooker and cook on high for an additional 30 minutes to thicken it a bit. Serve with any toppings you like.