This recipe is inspired by the wonderful pot of soup Susan brought to our high tea. Great flavor, and she said it’s “simple” to make. I added a couple of extra veggies to “own it” for myself, but you can also make it with just green onions.
Savory Thai Soup
Serves 12
In a blender, add:
1 quart chicken broth
3/4 cup nutritional yeast
1/3 cup soy sauce
1/3 cup sugar
1/4 cup toasted sesame oil
1/4 cup red curry paste
2 teaspoons salt
1 teaspoon Cayenne pepper (or to taste)
Purée for a few seconds (which helps emulsify the sesame oil).
Transfer to a large crock pot or Dutch oven and add:
1.5 more quarts chicken broth (or water plus chicken bullion)
12 oz. rice noodles
2 (12 oz) cans of chicken meat (or 3 cups chopped, cooked chicken meat)
1 cup chopped carrots
1 cup (8 oz) chopped fresh or frozen green beans
1 bunch green onions, chopped
Simmer over medium heat for 20 minutes.
This can be kept hot and served hours later, or served immediately. I almost like it better reheated because the noodles pick up so much flavor, but (of course) the veggies lose their brightness after hours of simmering, so there’s a trade off! Both ways are excellent!
(Note cheery bowl of cilantro close to the Dutch oven filled with Thai Soup)
If you like cilantro, you can provide some fresh, diced cilantro in a bowl as a garnish.
“The whole multitude of the disciples began to rejoice and praise God with a loud voice for all the mighty works that they had seen” (Luke 19:37— that’s us when we get together 🙂 ).
Summer Setting 