Goudy Straight Trippin'

Category: Soups

  • Chicken Coconut Soup

    Chicken Coconut Soup

    Tonight I wanted to venture out and make something to compliment my Thai Basil Chicken, and I wanted it to be completely different. The soup went above and beyond my expectations and was so flavorful and absolutely delicious! I even found all the ingredients, which in Bahrain almost never happens. Do not let all the ingredients overwhelm you, it is a quick and simple dish which your family will love!

    Ingredients

    • 5 stalks of lemongrass
    • 2 limes or 4 Tbl of lime juice
    • 4 Tbl of fish sauce
    • 2 scallions (white and green parts), very thinly sliced
    • 6 fresh or frozen wild lime leaves, also known as kaffir lime leaves) torn or cut into quarters.
    • 10-12 slices of ginger (I grated mine)
    • 4-8 Thai chilies, diced (take most of the seeds out & make sure to wash your hands thoroughly after handling the chilies).
    • 1/2 cup of basil leaves
    • 4 chicken thighs, with bone
    • 1 Tbl garlic powder
    • 1 Tbl onion powder
    • 1 tsp salt
    • 1 cup of sliced mushrooms
    • small package of little corn on cob
    • 2-14 oz cans of coconut milk, shake can before opening
    • 3 1/2 cups of chicken broth (made from cooking the chicken thighs)

     Directions

    Place your chicken in a pot. Cover the chicken with water. Next, add the garlic powder, onion powder and salt. Bring to a boil then reduce heat and allow to cook until the chicken is done. While the chicken is cooking, cut the root end and the top 3  inches of each stalk of lemongrass, along with any brittle leaves and discard those. Next take each stalk and lightly pound with an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

    In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl aside. When the chicken is done, remove the chicken from the pot, take the chicken off of the bone, and set aside. Measure out the broth and if you have any leftover, store in a container and freeze for any upcoming soups. In a large saucepan, combine the coconut milk and broth. Bring to a gentle boil. Next stir in ginger, lemongrass, chilies and lime leaves. Now add the chicken, mushrooms and corn on cob. Return to a gentle boil, reduce the heat and simmer for 10 minutes.

    Remove from the heat. Stir in the scallion mixture and serve hot.

  • Sausage and Tortellini Soup

    Sausage and Tortellini Soup

    The weather has been cooler here in Bahrain which is a perfect time for soup! I personally prefer homemade soups versus the canned variety. Soups are also one of my ‘go to meals’ when I am feeling under the weather and this one will definitely be added to the list.

    Sausage & Tortellini Soup

    Ingredients:

    1 package Italian sausage, chopped not crumbled

    1 small onion

    1/2 cup bell pepper, chopped

    1/4 cup broad pepper, chopped

    1/4 cup sliced mushrooms

    slivers of carrot

    2 cloves garlic, minced

    3 cups tortellini, cooked

    4 cups water

    3 chicken boullion cubes

    1 cup Half & Half

    1/2 cup fresh spinach leaves, torn up

    red pepper flakes to taste

    2 T Herbs de Provence

    salt & pepper to taste

    parmesan cheese

    Directions:

    Cook tortellini per package instructions, drain, and set aside. Remove the casing from the sausage. I personally do not crumble the sausage as I like it chopped up almost like tiny meatballs. Cook sausage, onion, mushrooms, slivers of carrot (as many as you would like), and both peppers till done. Dissolve boullion cubes in water then combine dissolved cubes, water and Half & Half into a soup pot. Next, add spices, spinach leaves, red pepper flakes, salt and pepper to taste. Next, add sausage and tortellini and allow to simmer for 15 minutes. 

    Sprinkle with freshly grated parmesan cheese and serve.

  • Chicken Parmesan Soup

    This is a Pampered Chef recipe and it is delicious!

    Ingredients:
    1/4 of a 16-oz loaf French bread
    2 tbsp olive oil
    3 tbsp Garlic & Herb Rub, divided
    1 1/2 cups unsalted chicken stock
    2 cups marinara sauce
    1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained

    2 1/2 cups (625 mL) diced cooked chicken breasts
    3 garlic cloves
    1 oz (30 g) fresh Parmesan cheese
    3/4 cup (175 mL) shredded mozzarella cheese, divided

    Directions:
    1. Cut bread into 3/4-in. (2-cm) cubes. (You
    should have about 2 cups/500 mL.)

    2. Toss bread cubes, oil and 1 tbsp (15 mL)
    of the rub in Deep Covered Baker.

    3. Microwave bread cubes, uncovered,
    on HIGH 3–4 minutes or until they
    begin to brown, stirring every minute.
    Spread croutons over a piece of
    Parchment Paper to cool.

    4. Stir stock, remaining 2 tbsp (30 mL)
    rub, marinara sauce, tomatoes,
    chicken and garlic pressed with Garlic
    Press into baker.

    5. Microwave, covered, on HIGH
    11–13 minutes or until soup is hot.

    6. Grate Parmesan using a fine grater.

    7. Carefully remove baker from
    microwave and stir in Parmesan.

    8. Top soup with half of the mozzarella
    and sprinkle with half of the croutons.
    Top with remaining mozzarella.

    9. Let stand, covered, 2–3 minutes or
    until cheese is melted. Serve soup
    with remaining croutons.

    Yield: 6 servings

    Nutrients per serving: (about 1¼ cups/300 mL): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g

    Cook’s Tip: Garlic Oil can be
    substituted for the olive oil, if desired.

    Croutons can be stored at room
    temperature in an airtight container or
    resealable plastic bag for 3 to 5 days.
    Make extra and save them for your
    salad!

  • Taco Soup

    This is an all time favorite and is yummy in hot or cold weather. My oldest son loved the winter because apparently I would make more soups then, he never told me that he enjoyed them year around. So after that I tried to make them more often. This is served well with your favorite chips or crackers, our favorite is Fritos!

    Ingredients:

    • 2 pounds ground beef
    • 1 large onion, chopped
    • 2 cloves of garlic, diced
    • 1 can (15 ounces) pinto beans
    • 1 can (11 to 15 ounces) whole kernel corn ,drained
    • 1 can (10 to 15 ounces) Rotel tomatoes (or tomatoes with green chile peppers)
    • 1 pkg. (about 1 ounce) taco seasoning mix – (store bought or homemade see recipe on blog)
    • 1 pkg. original hidden valley ranch dressing(dry) (or homemade see recipe on blog)
    • 2 1/2 cups water or more, to make soup broth

    In our family, we doubled the recipe as it is wonderful warmed up the next day and  it freezes well.

    Preparation:

    Brown ground beef, onion and garlic in a large pan; drain off fat. Add remaining ingredients to meat in a large stockpot and simmer for an hour or so. The longer you can simmer the better. If I have time, I allow mine to simmer for 3-4 hours, however, if we are in a rush then 30 minutes will do as well. This works great in a crockpot on low as well.