Coconut Curry Soup

This is the other Thai soup we tried:

2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Thai Chicken and Coconut Soup

If they are available, simmer kaffir lime leaves or lemon grass in the coconut milk first for a delicate citrus flavor.

Bring to boil in a soup pot:

3 cups Chicken Stock
2 and 2/3 cup unsweetened coconut milk

Reduce the heat and stir in:
2 small Thai peppers or 3 fresh jalepeno peppers, seeded and sliced
3 Tbls Thai fish sauce or soy sauce
1 tsp. minced peeled fresh ginger
1/8 tsp. salt

Simmer for 10 minutes, then stir in:

1  pound boneless, skinless chicken breasts, thinly sliced
2 Tbls. fresh lime juice

Simmer, stirring occasionally, until the chicken is cooked, about 5 minutes. Serve over rice, if desired.  Garnish with cilantro.

Mulligatawny Soup

This is the meal I made the night you bailed on us, so we found another person of half-Asian descent to come over. :) 
But, it was good, and easy and cheap to make, and someday I will make it for you, my favorite half-Asian.

1 T. olive oil
1/2 onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled (don't be scared)
1 cup thinly chopped celery, about 3 stalks
1/4 cup all-purpose flour
2 T. curry powder or 1 T. hot curry powder
6 cups low-sodium chicken broth
1/2 Granny Smith or other tart apple, cored, peeled and chopped ( I have make this twice now, and I used a Gala apple the second time and like it better)
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup whipping cream

In a large pot, heat the oil over medium heat until rippling and hot.  Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes.  Stir in the flour and curry and cook for one minute, stirring constantly.  Slowly whisk in the broth until well combined and bring the soup to a simmer.  Cook at a low simmer, stirring occasionally for 8-10 minutes.  Add the chopped apple, rice, chicken, salt, thyme, and pepper.  Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender.  Add the cream, warm the soup through, and serve.

Zuppa Toscana Sausage and Potato Soup

1 lb. Italian pork sausage, ground
1 1/2 tsp. crushed red pepper flakes
1 large onion, chopped
2 tsp. garlic puree or 2 cloves, minced
10 cups water
5 cubes chicken bouillon (or 5 T. chicken base)
1 cup heavy cream
1 lb. russet potatoes, about 3 large, sliced into thin rounds
1/4 bunch kale, chopped coarsely into bite sized pieces
Salt and pepper to taste
Parmesan cheese, garnish (optional)

In a large stock pot, saute the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and saute until tender. DRAIN the sausage really well. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinkly sliced potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.