Soup

Tom Kha Gai aka Chicken Coconut Soup Deliciousness

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Ingredients:

  • 3 cups chicken stock
  • 3 Kaffir lime leaves, torn
  • 3 (2)inch pieces lemongrass, bruised to help release the flavor
  • 2-3 (1)inch pieces of fresh ginger, peeled
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh squeezed lime juice
  • 1-2 Thai chili peppers, thinly chopped (optional)
  • 1 cup shiitake or oyster mushrooms, sliced
  • 2 cans coconut milk
  • 2 pounds chicken breasts, thinly sliced (may substitute shrimp)
  • 2-3 tablespoons cilantro, chopped (optional)

How To:

1. Bring all ingredients to (including chili peppers if using) to a boil.

2. Reduce to a simmer and let it cook for about an hour or so to really get those flavors melding.

3. Add in the mushrooms and coconut milk. Bring to a simmer.

4. Add in the chicken and simmer until chicken is cooked through.

5. Finish off with some cilantro and extra chili peppers (optional) and enjoy!

Thank you to Paleo Comfort Foods for this yummy Paleo winter soup.

Farmer's Market Gazpacho

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Ingredients:

1-1/2 pounds tomatoes, chopped

1 cup cucumber, peeled and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1/2 cup water

1 lime, juiced

2 teaspoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil leaves, chopped

How To:

Combine all ingredients in a bowl. Mix well. Place three-quarters of the mixture in a blender and blend until smooth. Transfer contents of blender back to the bowl with the rest of the mixture. Stir. Cover. Chill. Serve.

Garnish: I love to garnish this soup with fresh chopped basil, cilantro and diced avocado.

Adapted from Whole9Life.

Winter Vegetable Stew with Kale

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Ingredients:

2 tablespoons olive oil

1 large onion, small dice

6 cloves garlic, peeled

2 bay leaves

¼ teaspoon thyme, chopped

3 medium boiled potatoes, peeled and quartered **

4 large carrots, 2 inch pieces

½ pound kale, sliced

2 large ribs celery, 2 inch pieces

1 tablespoon tomato paste

1 ½ teaspoons salt

¼ teaspoon pepper

1/8 teaspoon nutmeg, grated

1 cup dry white wine

3 cups vegetable broth

Salt and pepper to taste

** Sub 1 can/box chickpeas for potatoes if you've avoiding starches

Garnish

2 tablespoons parsley, small dice.

How To:

1. In large dutch oven heat oil over medium heat.

2. Sauté onion, garlic, bay leaves and thyme until onion begins to brown, about 12 minutes.

3. Add remaining vegetables and tomato paste, season with 1 ½ teaspoons salt, pepper and nutmeg; sauté 5 minutes.

4. Raise heat to high and add wine to deglaze pan; simmer until liquid reduces by half.

5. Reduce heat to medium; Stir in 3 cups vegetable broth; let reduce by half.

6. Reduce heat to low; simmer covered until vegetables are tender, 20- 25 minutes.

7. Season with salt and pepper to taste

Recipe adapted from Natural Epicurian.

December's Dish: GF Coconut Chicken Soup

Ingredients:                                         coconut-chicken-DSC_29141

3 cups chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
1 tablespoon fish sauce
2 teaspoons agave nectar
6 ounces leftover chicken
1 cup mushrooms, rinsed, drained and sliced in half lengthwise
1 medium carrot, julienned
2 tablespoons lime juice
¼ cup fresh cilantro, minced

How To:

  1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
  2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
  3. Just before serving, stir in lime juice and cilantro
  4. Serve

Farmer's Market Gazpacho Soup

Cold summer soups are simple to create, refreshing on the palate, and ensure you get a little more green in your daily meals. Add some sliced avocado on top of this Gazpacho to make a tasty snack or light lunch.

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Ingredients:

1-1/2 pounds tomatoes, chopped

1 cup cucumber, peeled and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1/2 cup water

1 lime, juiced

2 teaspoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil leaves, chopped

How To: 

Combine all ingredients in a bowl. Mix well. Place three-quarters of the mixture in a blender and blend until smooth. Transfer contents of blender back to the bowl with the rest of the mixture. Stir. Cover. Chill. Serve.

Thank you to the Whole9 for this delicious recipe.

July's Dish: Olympic Fuel: Thai Chicken Noodle Soup

The recipe was developed by top sports nutritionists USOC's Colorado Springs headquarters. This dish is recommended after moderate-intensity training days.

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  Ingredients:

1 1/8 pounds diced chicken breast

1 1/2 ounces each:

hoisin, soy, and fish sauces

3/4 ounce minced garlic

1 teaspoon cayenne pepper

9 ounces Thai rice noodles

2 1/4 teaspoons of diced jalapeño pepper

1 1/2 ounces of white vinegar

3 tablespoons each:

chopped green onion and cilantro

1/2 cup of bean sprouts

How To:

Add 1 1/2 quarts of water to a pot and bring to a boil. Add 1 1/8 pounds of diced chicken breast and 1 1/2 ounces each of hoisin, soy, and fish sauces, plus 3/4 ounce of minced garlic and 1 teaspoon of cayenne pepper. Simmer on low heat for an hour.

While cooking, soak 9 ounces of Thai rice noodles in warm water for 30 minutes. Drain and rinse with cold water. 

In a small bowl, mix 2 1/4 teaspoons of diced jalapeño pepper with 1 1/2 ounces of white vinegar; in another small bowl, combine 3 tablespoons each of chopped green onion and cilantro.

Blanch the noodles in a pot of boiling water and drain.

In separate bowls, top 1/2 cup of noodles with 1/2 cup of bean sprouts, 1/2 tablespoon each of the jalapeño and green onion mixtures, and 1/2 teaspoon of sugar. Spoon 3 ounces of chicken and 6 ounces of stock over the noodles and serve. Makes six 12-ounce servings.

January's Dish: Butternut Squash & Apple Soup

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Ingredients:

1 Tbsp. oil

1 chopped onion

3 cups chopped butternut squash

2 peeled and diced apples

4 cups chicken stock (or water)

Pinch of cinnamon and nutmeg

How To:

In a big pot on the stove, heat 1 tbsp. of oil. Add one chopped onion and cook until softened. Add 3 cups chopped butternut squash.  Take 2 peeled and diced apples, Macintosh for instance, and add them to the pot with approximately 4 cups of water and/or stock. Make sure the liquid cover the squash and add more if you desire a more liquid soup. Cook uncovered for about 40 minutes, until the squash is easily mashed. Remove from heat. Working in 1-cup batches, puree the contents of the pot in a blender. If you’d like a chunkier soup, just use an immersion blender. Season the soup with salt and pepper to taste. When you’re ready to serve, add a few pinches of cinnamon and nutmeg.

Thank you to EveryFoodFits for this delicious recipe.