Shrimp-Coconut Milk Soup Recipe Created by Ruth Paget

Shrimp-Coconut Milk Soup Recipe Created by Ruth Paget

I learned about red curry when I ate a Thai curry dish called Panang Curry at the Thai 55^th Restaurant when I was a student at the University of Chicago.  I loved the flavor and anti-oxidant properties of the red curry, which is why I have used it in this soup.

Serves 4

Ingredients:

For Shrimp -

-2 tablespoons olive oil

-1 pound cleaned and shelled raw shrimp (can be previously frozen just do not refreeze it)

For Soup-

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 (13.56-ounce) can coconut milk

-1 (4-ounce) container Thai red curry paste

-32 ounces water

Steps:

1-Sauté shrimp in olive oil for 15 minutes in frying pan or until all shrimp have turned pink and curled.  Set aside

2-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

3-Add shrimp with oil to the soup, coconut milk, curry paste, and water.  Mix till curry paste is fully incorporated into the water and coconut milk.  Bring to a boil and let boil for 15 minutes.

Serve with rice on the side.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click her for:  Ruth Paget's Amazon Books

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Curry-Turkey Soup Recipe Created by Ruth Paget

Curry Turkey Soup Recipe Created by Ruth Paget

I do not keep jars of Indian clarified butter (ghee) at home, but still make this curry soup with a mixture of regular butter and olive oil.  I also make my own curry with cinnamon, ginger, and turmeric.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 tablespoon butter

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1/2 tablespoon cinnamon

-1 teaspoon dry ginger

-1 teaspoon turmeric

-2 cups peeled and chopped carrots

-1 (32-ounce) container chicken broth

-16 ounces water

-1 (15-ounce) can coconut milk

-1/2 pound cooked and cubed turkey breast

Steps:

1-Sauté onions, garlic, ginger, turmeric, and cinnamon in olive oil and butter for 5 minutes in a soup pot.

2-Add chicken broth, carrots, coconut milk, and water to the soup and bring to a boil.  Let boil for 30 minutes or until carrots are soft.  Remove from the heat and let cool.

3-Insert an immersion blender, and purée the soup until it has a smooth consistency.

4-Add turkey cubes to the soup and reheat the soup for 15 to 20 minutes.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Kale-Bacon Soup Recipe Created by Ruth Paget

Kale-Bacon Soup Recipe Created by Ruth Paget

Kale tastes rather bitter on its own even when cooked, so I have added sour cream and crispy fried bacon to this soup recipe to soften up the flavor and add texture.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1/2 pound well rinsed and chopped kale

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup sour cream

-1 pound crispy, fried bacon (Fry for about 20 minutes and drain on paper towels.)

Steps:

1-Sauté onion and garlic in olive oil for 5 minutes in a soup pot.

2-Add kale, chicken broth, and water to the soup pot.

3-Bring the soup to a boil and let it boil for 45 minutes.

4-Remove the soup from the heat and let it cool.  Insert the immersion blender and purée the soup to a smooth consistency.  Stir in the sour cream.

5-Reheat the soup and remove from the heat.  Ladle the soup into individual bowls and top with crumbled bacon.

Serve with your favorite toast and a beer.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Lentil-Carrot Soup Recipe Created by Ruth Paget

Lentil-Carrot Soup Recipe Created by Ruth Paget

This old fashioned soup is a pantry favorite.  The following recipe is a “pantry-market day” combination that I have used for decades.

You will need a crockpot and an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 cup lentils

-8 cups water for soaking

-8 cups water for cooking + more as needed

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 cups peeled and chopped carrots

-1 (32-ounce) container beef broth

-32 ounces water

Steps:

1-Soak lentils overnight in 8 cups water.  The lentils will double in size.  Drain and rinse lentils.  Set them aside.

2-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

3-Add lentils, carrots, beef stock, and water to the crock pot.  Cover the crock pot and cook on high for 10 hours.

4-Let soup cool.  Insert an immersion blender and purée the soup until it is smooth.

Serve the soup with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Sauerkraut Soup Recipe Created by Ruth Paget

Sauerkraut Soup Recipe Created by Ruth Paget

My sauerkraut soup is a distant cousin of a Russian sauerkraut soup called shichi.  I have almost always been able to find fresh cabbage, but had to use sauerkraut a few times when I lived in Stuttgart, Germany.  I used sauerkraut sold in plastic bags that I purchased during a shopping trip in Strasbourg, France to make this soup.

You will need an immersion blender to make this dish.

Serves 4

Ingredient:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1/2 pound rinsed sauerkraut

-1 large peeled and chopped Idaho potato

-1 large peeled and chopped carrot

-1 (32-ounce) container chicken water

-32 ounces water

Steps:

1-Sauté onion and garlic in olive oil in a soup pot for 5 minutes.

2-Add sauerkraut, potatoes, carrots, chicken broth, and water.  Bring soup to a boil and let it boil for 30 minutes.

3-Remove soup from heat and let it cool.  Insert an immersion blender and purée the soup to a smooth consistency.

Serve soup warm with a chilled glass of your favorite beer and rye toast or your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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