The season of soups is here again! Who knew that making delicious Thai curry soup could be so easy? The hardest part is remembering to buy Thai Green Curry Paste and a can of coconut milk. Like so many soup recipes, this one is easily adjusted to suit your needs. You could make it vegetarian by leaving out the chicken, or use shrimp or tofu if you prefer. Any vegetables would work, so don’t let a lack of these specific vegetables stop you from making this!
I fully customized this recipe to my family by keeping the chicken and one ear of corn separate from the soup. My husband had a lot of chicken with soup on top. My son got an ear of corn, some plain chicken, and a sample of the soup. I had a nice bowl of soup with a little chicken in it. Everyone was happy.
Chicken and Vegetable Green Curry Soup
Recipe adapted from Anna Kovel via Better Homes & Gardens magazine
Thai Green Curry Paste
1/2 onion, chopped
1 sweet or mildly hot red pepper
4 cups chopped eggplant, zucchini, and/or yellow squash
1 cup corn kernels
3 cups chopped greens such as kale or spinach
2 1/2 cups water or broth
1 can unsweetened coconut milk
2 cups cooked shredded chicken
The whole recipe can be made in one 5 to 6 quart pot. (I used 2 because I also had to cook the chicken.) Heat 2 Tablespoons olive oil over medium heat and add the onions and peppers and cook until softened. Next, add the curry paste and cook until fragrant. Now add the eggplant or and/or squash and zucchini and cook until brown, stirring occasionally. Add the water or broth and bring to boil over high heat. Reduce heat to medium and simmer until vegetables are tender. Add the corn, greens, chicken and coconut milk and heat through. Serve with lemon wedges.
My husband caught me watching cooking shows… again. It’s my favorite lazy Saturday afternoon activity. I have a notebook filling up with scribbled recipes and instructions television. Sometimes, no: often these recipes come in handy and turn out great! This pie is what he chose for his birthday this year and it was a delicious success.
Coconut Cream Pie
recipe from Martha Bakes
1 pate brisee (pie crust), blind baked
Here’s the recipe for two crusts:
2 1/2 cups all purpose flour
4 teaspoons sugar
1/2 teaspoon salt
2 sticks butter, cubed and ice cold
3-5 Tablespoons ice cold water
- Pulse in food processor til it holds together when you squeeze it in your hands. Divide and shape into two discs, wrap well in plastic and chill until ready to use.
- To blind bake: roll out the pie dough and fit it into the pie plate. Line the unbaked pie shell with foil or parchment paper and fill with dry beans or pie weights. Bake at 375 for 25 minutes. Remove the weights and foil and bake an additional 10 minutes or until golden brown. Let the crust cool.
For the pie filling:
Whisk together in a saucepan:
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/2 teaspoon salt
add the liquids (just a little at first to get the lumps out):
- 1 1/4 cup whole milk ( I used 2% and some coconut milk)
- 1 1/2 cup coconut milk (that’s one can – look for it with the Thai food in the ethnic aisle)
Heat until it’s coming to a low simmer, stirring constantly so it doesn’t stick or burn. Separate 4 eggs and save the whites for another recipe. Whisk in a small bowl:
Add a little of the hot milk mixture and whisk to temper the egg yolks. Then add the yolks to the saucepan and cook until very thick. Pour the hot custard into a bowl and add:
- 3/4 teaspoon vanilla
- 1 cup shredded (unsweet) coconut
Pour the custard into the cooled pie shell and chill until ready to serve. Top the pie with freshly whipped cream and some coconut toasted lightly in the oven. Beautiful!
This custard was easy to make – don’t be scared! This pie feels really decadent but is pretty low in sugar and downright healthy compared to anything you could buy.