Thai Green Curry Soup

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

1 lemon

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.

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Easy Baked Zucchini Quesadillas

Folks, it’s zucchini time.  We’ve been eating lots of zucchini lately and since National Sneek Some Zucchini Onto Your Neighbors Porch Day isn’t until August, I’ve been experimenting.  The good news is that this abundant veg makes a delicious cake, and it also goes really well with…. cheese!  This is more of an idea/method than a recipe.  You will need some zucchini, some onion, maybe garlic, cheese of your choice, and tortillas.

Chop the onions first and saute in olive oil over medium heat until they are translucent.  Add the garlic if you’re using it, then the zucchini.  Cook the veg all together to desired doneness.  I like my squashes very well done, so this step took a while.  I also love to have leftovers, so I made a LOT.

Meanwhile, preheat the broiler in the oven and slice or shred your cheese.  Place tortillas on baking sheets and cover with cheese and the cooked zucchini mixture.  I took a picture of my tortillas spread with cooked veg and slices of cheese, but it was not a photogenic phase of the preparation process.  Place the pans in the oven and broil until the cheese is melted, then remove the pans and carefully fold the tortillas to ‘close’ the quesadillas.  Return pans to oven and broil until the tortillas are puffed and lightly browned.  Take the pans back out of the oven and flip the quesadillas, then brown the other side.  This only takes a few minutes per side, so keep an eye on it.  Serve with rice, beans, and fresh avocado!