This is barely a recipe but I wanted to jot it down so I remember for next time, should I unexpectedly run out of food (again). And maybe this has happened to you too…
This is my go-to dinner when the fridge is empty and I am too tired to go to the store.
It’s very basic, made in a jiffy and good to have on hand just in case.
It does require some pantry items which I hope you have, like chili paste, rice noodles, soy sauce, miso etc…any veggies laying around in the back of your fridge will do.
2 cups water
4 eggs (or any other protein you may have)
2 tbsp. coconut oil
1 small/medium onion, peeled and chopped fine
3 garlic cloves, peeled, minced
1 tsp. ginger, peeled, grated
1.5 tbsp. soy sauce , more to taste
2 tbsp. miso paste (I used white)
2 tsp. Mae Pranom Thai chili paste (contains shrimp+tamarind)
200 gr/7 oz. thick rice noodles
cilantro if you have it, which I didn’t…
1 cup Broccoli florets or any other veggies
Lao gan ma crispy chili oil for drizzling on top. (The best chili oil in the history of mankind.)
1 tsp. Sesame oil for serving
Heat a large pan or pot with a medium high rim, you’re cooking everything in here so you need the room for stock etc…
Put the kettle on for 2 cups of boiling water.
Place 2 to 4 eggs depending on appetite in a small pan cover with cold water, place on stove and bring to a boil, cook for 5 minutes. Drain, rinse with cold water and peel, set aside. Meanwhile…
Heat 2 tablespoons coconut oil to medium heat,
Add 1 small finely chopped onion, 3 minced garlic and one teaspoon minced ginger.
Cook for 4 minutes, add 2 tbsp. Miso paste, 2 teaspoons shrimp chili paste and a pinch of chili flakes.
Add 2 cup of boiling water, add the rice noodles* and the broccoli, cook for 4 minutes on low heat. Turn off the heat and add some sesame oil.
Season with soy sauce.
Divide into two bowls, add boiled eggs cut in half and drizzle with crispy chili oil. If you have it, use cilantro, sesame seeds, chives or any other toppings you may have lying around. Enjoy!
This is my absolute favourite soup and once you try it will probably (hopefully) be yours too. The whole thing is just sooooo good. The slightly spicy broth with the tender chicken bits, the chunky tomatoes, the melting cheese, the tortilla chips, the avocado……Yum! You start off with sautéing onion, pepper and garlic in olive oil until nice and glossy, You add your seasoning and flour. Then tomatoes, salsa and chicken stock. Add a little liquid smoke if you have it, to add that awesome smoky-ness to the soup. Bring to a simmer and add the chicken. Cook for about 25 minutes. So simple right? Once cooked thru, you shred the chicken and pop it back in to the pot with beans and corn. Simmer for another five minutes until everything is completely heated thru and that’s it. The Chipotle is essential to this soup. This is what makes it Oaxacan. The Chipotle however goes on top not in the soup. This tortilla soup is simple but very flavorful and quick to make. I like to cook the chicken in the soup, because it adds flavour to the stock, but you can easily use left over rotisserie or cooked chicken.
Prep time : 10 minutes Cooking Time : 30 minutes Serves : 4
• 2 tbsp. olive oil • 1 medium white onion, peeled and chopped fine • 3 large garlic cloves, peeled and grated or chopped • 1 red bell pepper, chopped fine • 1 tbsp. taco seasoning • 1 tbsp. flour • one 14.5 oz. / 400 gr. diced tomatoes or cherry tomatoes plus same amount water • one 8 oz. / 230 gr. jar chunky salsa, medium hot • 24 ounces (3 cups) low-sodium chicken broth • 1 tsp. liquid smoke (optional) • 2 large chicken breasts • one 14.5 oz. / 400 gr. can black beans, drained and rinsed • one small can of corn, drained. • 1/4 cup chopped cilantro for serving: • Tortilla Chips • One Chipotle in adobo, chopped • lime wedges • 1/3 cup fresh cilantro leaves, finely minced • 1 sliced or diced avocado for serving • shredded cheese • sour cream, optional
Get out a large pot with a thick bottom. Put on medium heat and add the two tablespoons of olive oil. Add the chopped onion, pepper and garlic and saute until glossy and light golden brown. Add the taco seasoning and the flour. Stir around before adding the canned tomatoes plus one can water, taco sauce and chicken stock. Bring to a simmer. Add the chicken breasts and cook for about 20 minutes or until cooked thru. Remove the chicken to a cutting board and shred with two forks into bit sized pieces. Return to the tomato soup base and add the beans and corn and cilantro. Simmer for about ten minutes until completely heated thru. Taste and adjust seasoning. Add salt and pepper if necessary. Crush some tortilla chips into each bowl and ladle over the soup. Serve topped with avocado, shredded cheese, cilantro, lime wedges, chopped chipotle and a few more tortilla chips.
A comforting and warming soup that is super healthy and very delicious. Packed with iron, vitamins and minerals, low in fat, high in fibre and perfect for during the hectic Holiday season. The great thing is that Lentils cook relatively quick, all in one pot, so you could have dinner on the table in about half an hour. Finish the soup off with a little drizzle of coconut cream and you have yourself a fantastic budget friendly nutritious dinner that also happens to be suitable for vegetarians and vegans.
I can’t think of a better sidekick than my homemade Spelt bread to go with it to dunk into the soup. So good.
Prep time : 10 minutes Cooking time 40 minutes Serves : 4
1 tbsp. olive oil or coconut oil
2 onions, peeled and chopped
2 cloves of garlic, peeled and chopped fine
4 celery stalks, chopped
4 carrots, peeled and sliced
2 leeks, sliced
2 cups of roughly chopped kale
2 cans of coconut milk, reserve a ¼ cup for serving
2 cans of vegetable stock
4 tbsp. madras curry paste
2 cups / 400 gr. dried brown lentils
A good squeeze of lemon juice
A handful of coriander, chopped
Lemon wedges to serve
salt and pepper to taste
Take a large pot and heat on medium high, add the oil. Add the onion and garlic and sauté for a few minutes. Add the celery, carrots and leeks and cook for a few more minutes. Now add the curry paste and cook for a minute to release the flavor. Add the kale and the stock, coconut milk (reserve ¼ cup) and lentils. Bring to a simmer and cook for about 30 to 40 minutes, or until lentils have softened. Taste and correct seasoning with salt and pepper. You can cook the lentils a little longer if you want your soup to thicken or you could blend a bit with an immersion blender. Add the squeeze of lemon juice and add almost all the coriander, reserving some to decorate when serving. Serve piping hot, garnished with coriander, coconut cream and lemon wedges and plenty of fresh bread.
If you make this Lentil soup be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog
We are so ready for soup season, this delicious chunky chicken and corn soup is one of our favourites. It’s hearty, filling, comforting and loaded with veggies and lots of corn. Topped with some crumbled crispy bacon and served with crusty French bread, what’s not to love. It’s the perfect soup for this time of year using summer corn but also comforting enough for Fall.
Prep time : 10 minutes
Cooking time: 30 minutes
Serves : 6
¼ cup olive oil
1 medium onion, peeled and chopped fine
1 red bell pepper, cleaned and cut into dice (reserve some for serving)
1 large carrot, cut into dice
1 celery stick, chopped
1 leek, rinsed clean and sliced
2 garlic cloves, peeled and grated
¼ cup flour
6 cups chicken stock
2 stock cubes
2 cups cooked and shredded chicken
1 ½ cup corn kernels, drained (reserve some for serving)
1 cup double cream
8 rashers bacon, cooked crisp and drained on kitchen paper
Handful of chopped parsley to serve
Heat the olive oil in a large pot. Add onion, pepper, carrot, celery and leek. Cook on medium heat until translucent. Add the garlic and cook for another minute.
Add the flour and stir to combine completely before adding the stock a little at a time, stirring to combine as you add. Pour in all the stock.
Add 2 stock cubes, crumbled up and stir until dissolved.
Add the chicken and corn and continue to cook until veggies are tender, about 15 minutes. Finally add the cream and leave to simmer until the soup is piping hot.
To serve , ladle soup into pretty bowl and sprinkle with reserved parsley, red bell pepper, and corn. Crumble some bacon over the top and serve with lots of crusty bread.