It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]
3 chicken breasts (yes, yes, I know all the flavor and good stuff comes from the bones, but it’s all I had and the whole highly infectious cold and cough thing made it hard to go to the grocery store and find bone in chicken thighs!)
1 head of garlic
1 teaspoon black peppercorns.
2 teaspoons parsley (fresh is better, but dried works fine)
4-6 cups water, depending on how much broth you want.
Start by dicing the garlic. For as long as I can remember, all the food made in my house has had tons of garlic. I credit garlic for my only getting sick once a year since I was a little brat. It’s delicious, yes, but it’s also great for your immune system!
Chop up the onion too.
Saute them with the peppercorns and a bit of olive oil. I love using peppercorns for soups, instead of ground pepper- they add a much deeper flavor.
Throw in the parsley, as well.
Meanwhile, slice up the chicken. Raw chicken is one of the least photogenic and grossest things ever. Still better than the president, though. It’ll be a happy, happy day when I can say ex-president.
Throw the chicken in with everything, turn the heat up really high, and sear it. You just want to get some color on the outside, so don’t worry about cooking it all the way through! It’ll get cooked when it’s boiling in the soup.
Pour in the water, add some salt and squeeze in the juice of the lemon.
I like to throw the squeezed lemon in there, for some extra flavor and vitamin C. Let it boil for about an hour, or until the chicken is cooked through.
It’s not fancy, ornate, or complicated- no noodles or vegetables, just broth and chicken. I was only on my feet in the kitchen for about 8 minutes!
Want to impress someone (this can include yourself) in a hurry? Make this soup. It sounds fancy, looks great, tastes delicious, and takes 3 ingredients and 10 minutes. My kind of dish! Now, I know how fond adults are of saying “You’re young! How can you be so tired!”. Well, you see, I study all day, play with my dog, run up and down the stairs a lot (reasons unspecified), follow my mom around jabbering all day, and have to spend at least an hour each day reading the news and spluttering with anger. Good word, spluttering. You know what else is a good word? Impeachment. Talking to you, Congress. Anyways. After all that spluttering and studying, I’m tired, and I want something healthy to compensate for all the cookies I ate when I was angry. Chips Ahoy can be very soothing after a long hour reading about the spineless nitwits sycophantically pandering to the embarrassment in chief. This ain’t no paid advertisement, but I’d definitely recommend cookies as an anger snack. What was I talking about? I had a point, I just know it. Right! This soup. Make it. It’s yummy.
2 cups yogurt
5 baby bok choys
1 teaspoon harissa
1 tablespoon brown sugar (not shown)
½ cup water
Yeah. That’s it. Start by washing and slicing up the bok choy.
I’d recommend slicing it as thinly as you can! Throw it into a pot, and saute it.
Don’t cook all the life out of it, just wilt it a little bit. Then turn the heat down (way, way down) and pour the yogurt on top.
Stir it around, then throw in the brown sugar on an impulse. You need it to balance out the sour yogurt and spicy harissa!
Add the water, also on an impulse, to thin out the soup a bit. Now throw in the harissa, some salt, and pepper.
Stir it around, let it warm a bit,
and then remove it from the heat. Serve it hot or cold!