Recipe development: Soup Tales!

Thursday, 3 December 2015

I did it guys!  I developed my first recipe!

Whoot! Whoot!

But I must say...I struggled to come up for a name for the soup. I would never claim to be an expert on thai/vietnamese/asian-inspired cuisine.  Plus, I know my soup omits a lot of mainstays of this type of cuisine (let's list a few: coconut milk, lemon grass, ginger...)

But whatevs.

It's damn tasty soup and I really try to achieve the most important part of this type of cuisine: balance!

A little bit savory, garlic-y, salty, sour, spicy, sweet, nutty and fresh.

Here she is! My second baby! She's a beaut! (Just like ma first!)

Katie's Tasty Thai-inspired soup (serves 6....or 4 if you live in my house)


One large onion
4 cloves of garlic
2 cups of julienned carrots
2 cups of baby bok choy, chopped or other similiar green veggie (cabbage, chard)
1 handful of cilantro chopped

A bok choy flower!

1 Tablespoon of Red curry paste (I used Patak's hot red curry. This amount, makes a medium spice soup. If you wanted to be aggressive with the spiciness, you could do 1  1/2 tablespoons, 1/2 tablespoon if you wanted mild )
2 tablespoons of pure sesame oil (don't accept the oils that combine canola and sesame)
3 tablespoons of fish sauce
3 tablespoons of brown sugar
3 Tablespoons of Natural peanut butter (I haven't used "regular" peanut butter so I can't promise that it would substitute well)
Juice from one Lime
salt and pepper to taste
2-3 tsps of canola oil

8 cups of no-salt chicken stock (you want the no salt kind, as there is sodium in fish sauce and the curry paste)
2 "nests" of rice noodles (I used Oh Ricey! vermicelli noodles)
3 chicken breasts*, chopped and cooked (we slowed cooked the chicken but you could def saute in a pan, separately)

*Alternatively, to make this vegetarian, you could substitute sauteed tofu.

Possible Garnishes:
- chopped dry roasted unsalted peanuts
- Lime wedge
- Bean sprouts (I love bean sprouts but the bean sprout situation in Yarmouth, is usually heinous to you can take a chance or grow your own...which I haven't ever done... but I digress)
- chopped green onions
- extra chopped cilantro

Phew! I know that seems like a lot of ingredients...but it comes together really fast, especially, if you pre-cooked the chicken.

So..what to do:

Get a large pot or dutch oven, warm up two to three teaspoons of canola oil in it. Saute chopped onion, then add garlic, and carrots. Continue to stir until fragrant. Add a tablespoon (or to taste) of curry paste and stir until incorporated. (Hot tip: Don't use the sesame oil to saute as it as a very low smoke point and you don't want burned onions and garlic in your soup!)

Add fish sauce, sesame oil, brown sugar, lime juice and peanut butter. Immediately add chicken stock.

Bring to a boil/simmer. Cover the pot, and cook 5-10 minutes, or until carrots are softened, but still have a bite. Add chopped bok choy, rice noodles and cilantro. Finally, add the cooked chicken. Simmer for 5 mins to ensure noodles are soft and chicken is warmed.

Taste to ensure the soup is balanced to your palate.  Season, if necessary.

Serve and garnish as desired!  I went with chopped peanuts and cilantro.

Oh nose was running up a storm, after this bowl.

If that don't grab ya..



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