Coconut Curry Soup

The other night I made this lovely Thai-inspired Coconut Curry Soup. My friend Mariel (who we just threw a baby shower for last weekend!) sent me the recipe, saying it tasted just like the Chicken Noodle Bowl from Surin West, which is a popular and favorite restaurant of ours in Birmingham. Not only was it delicious, but very quick and easy to make. You can add shrimp, tofu, or chicken to the dish, if so desired, so I added some lemon and pepper chicken to ours. Even though I didn't get a chance to eat at Surin last weekend while I was in Birmingham, making this definitely satisfied my craving!

I've included the recipe below with some extra comments in purple. Enjoy!

Ingredients

• 10 ounces Chinese wheat noodles (mein), or rice noodles
• 1 tablespoon safflower or peanut oil
• 1/4 cup plus 1 tablespoon Thai yellow curry paste (from one 4-ounce jar or can) Note: I used green curry paste.
• 4 cups chicken stock
• 1 can (14 ounces) unsweetened coconut milk
• 1 lemon
• Fresh basil, for garnish
• 1/2 English cucumber, thinly sliced, for garnish

Directions

1. Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
   
2. Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil). Note: Add salt and pepper to taste.
   
3. Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges. Note: Top with chicken, shrimp, or tofu if so desired.

Baked Potato and Broccoli Soup (Light)

With temperatures dropping to a mere 20 degrees this week, I was moved to make a toasty soup for dinner last night. And with the recent holidays, both Ryan and I have had the urge to eat a little healthier this week. Here's an easy and light version of a baked potato and broccoli soup. Top it off with a sprinkle of cheddar cheese, a little turkey bacon, and some green onions. Yummy and guilt-free! I've included the recipe and nutritional information below. Enjoy!

Ingredients

• 1/4 cup all-purpose flour
• 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
• 3 cups peeled, cubed potato (about 1 1/4 pounds)
• 2 cups broccoli florets, chopped
• 1 small onion, chopped
• 1 1/4 cups 2% reduced-fat milk
• 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
• shredded 2% reduced-fat sharp Cheddar cheese (for garnish)
• fully cooked turkey bacon pieces (for garnish)
• chopped green onions (for garnish)

 Instructions

1. Whisk together flour and 1/3 cup chicken broth until smooth.
2. Combine remaining chicken broth, potato, broccoli, and onion in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
3. Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts and soup is warm. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
   
   Note: Use freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting. I also added some salt and pepper for additional flavor.

Yield: Makes 7 servings (serving size: 1 cup)

Calories: 223 (per serving)
Fat: 7.9 g (per serving)