Green Curry Vegetable Soup Recipe Created by Ruth Paget

Green Curry Vegetable Soup Recipe Created by Ruth Paget

I like eating at Thai restaurants for the out-of-the-ordinary soups flavored with galangal, a perky kind of basil.  I also love the bottles of spicy Sriracha Sauce on the tables for dribbles of heat in soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (15.25-ounce) can drained, canned corn

-3 seeded and chopped sweet peppers (green, yellow, and red)

-1 (32-ounce) container chicken broth

-1 (13.56-ounce) container coconut milk

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

-32 ounces water

-1/2 cup rice

Steps:

1-Sauté onion, garlic, and peppers in the olive oil for 10 minutes in a soup pot.

2-Add corn, chicken broth, coconut milk, green curry paste, water, and rice to the soup pot.

3-Bring the soup to a boil and let boil for 30 minutes or until the rice is soft.  The rice will triple in size.

For extra kick, you can add sliced Anaheim peppers to the soup.

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

Click here for:  Ruth Paget's Amazon Books

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Red Curry Pineapple Soup Recipe Created by Ruth Paget

Red Curry Pineapple Soup Recipe Created by Ruth Paget

The French these days seem to like Thai food I discovered when I shopped at the Auchan Supermarket in Strasbourg, France.  I made this soup in my Stuttgart, Germany apartment, which is about 1 ½ hours away from Strasbourg, with American crushed pineapple from Dole.

Having a rice cooker makes this recipe super easy.  You just add the rice to the cooked ingredients.  Otherwise you let the soup boil for 30 minutes.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 (20-ounce) can crushed pineapple

-1 (13.56-ounce) can coconut milk
-1 (32-ounce) container chicken broth

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

-32 ounces water

-1/2 cup rice

Steps:

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

2-Add the crushed pineapple and their juice, coconut milk, chicken broth, Thai red curry paste, water, and rice to the soup pot.  Mix to thoroughly dissolve curry paste.

3-Bring to a boil and let boil for 30 minutes or until the rice is soft.  The rice will triple in size.

Add chopped Anaheim peppers for a spicy kick, if desired.

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

Click here for:  Ruth Paget's Amazon Books

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Pesto Pasta Soup Recipe Created by Ruth Paget

Pesto Pasta Soup Recipe Created by Ruth Paget

This super easy soup depends on having a jar of pesto sauce in the refrigerator.  It is based on an Italian soup, but is a distant relative.

You want the pasta in this soup to be mushy not al dente.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container chicken broth

-32 ounces water

-2 cup washed and sliced celery

-2 cups rotini pasta

-3 – 4 tablespoons pesto sauce

Steps:

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

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

3-Bring soup to a boil and let it boil for 30 minutes.

4-Stir in pesto sauce.

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

Click here for:  Ruth Paget's Amazon Books

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Prosciutto-Pasta Soup Recipe Created by Ruth Paget

Prosciutto-Pasta Soup Recipe Created by Ruth Paget

This soup is like an unassembled wonton soup when you have no wonton wrappers.  Pasta takes the place of wonton wrappers in this recipe.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 head chopped cabbage (core by chopping off the four sides and then the top.  Throw away the core.)

-1 cup peeled and sliced carrots

-1/4 cup chopped prosciutto

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup rotini pasta

Steps:

1-Sauté onions, garlic, cabbage, and carrots in olive oil for 10 minutes in a soup pot.

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

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

You can make this soup spicy with Thai Sriracha Sauce, which is made in California despite its name.

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

Click here for:  Ruth Paget's Amazon Books

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Great Photo of Fort Boyard in Charentes-Maritime, France

Laurent Paget Photographer

Chickpea-Sweet Pepper Soup Recipe Created by Ruth Paget

Chickpea-Vegetable Soup Recipe Created by Ruth Paget

This soup is really not hummus soup, because of the vegetables and tomato paste that I add to it.  It is full of iron and Vitamin C.  I jokingly tell my family that my cheeks are rosy from eating peppers.

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

Serves 4

Ingredients:

-1 cup dry chickpeas (garbanzo beans)

-8 cups water to soak beans overnight

-8 cups water to cook beans + more water as needed

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-3 seeded and chopped sweet peppers (red, yellow, and green)

-1 tablespoon tomato paste

-1 (32-ounce) container chicken broth

Steps:

1-Soak dry chickpeas overnight in 8 cups water.  Drain and rinse chickpeas the next day and set aside.

2-Sauté onions, garlic, and peppers for 10 minutes in a soup pot.

3-Add chickpeas, water, chicken stock, and tomato paste to the onion-peppers mixture.  Bring soup to a boil and let boil for 1 hour or until chickpeas are soft.

4-Remove soup from heat and let boil.  Insert an immersion blender and purée the soup till it is smooth.

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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