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I love this Thai Soup. I use LEMON juice rather than the traditional Lime, but you can use Lime as well. I guess it’s the rebel in me?. It’s so nice and light, yet so satisfying! A friend mentioned that she had never had Coconut and Lemon before and I have made it often, so this recipe is for her. Serve with Rice so get that going. This Soup takes a few minutes to chop up like Stir Fry but it cooks so fast! Initially, it is not too spicy, maybe not even at all to some, but you get to choose how much Sriracha and extra Lemon goes in your Bowl. Enjoy! If you like this you may also like My Butter Chicken. Also Pork Red Curry. Links here. Butter Chicken IP , Curry Red Pork IP or Maypo Tofu (Mabo Tofu)
If your making Rice to go with it, then make your Rice as you chop and prepare this. One Option instead of Rice is Cauliflower Rice or even Konica/Shiritake Noodle Rice…See pic at the end.
4 Boneless Skinless Chicken Thighs chopped into about 1” pieces. 1 Rib Celery sliced diagonally into 1/8” slices (3/4 c ish). 1 Onion cut into 1/8” strips and in half too (1 1/2 c ish). 1 large Carrot sliced diagonally in 1/8” slices (1 c ish). 4 cloves Garlic thinly sliced. 1 knob Ginger 1 1/2 x 1/2” peeled and sliced thin lengthwise Lemon Juice from 1 Whole Lemon (Also use a tsp of the Zest also if you like it), you could substitute Lime if desired, or both. 3” piece Lemon Grass if you have it whole, if not 1 tsp Lemon Zest will work 1/3 c Cilantro chopped 1/3 c Fresh Basil chopped. 2 c Chicken Broth or (1 Tbsp Low Sodium Better than Bullion Chicken and 2 c water). 1 Tbsp Costco Better than Bullion Chicken (yes, on top of the broth made above). 2 cans Coconut Milk. 1 -2 Roma Tomatoes chopped 3/4” pieces. 4 oz sliced Mushrooms. 1 scallion chopped. 1 – 2 small sweet Peppers. 1 Tbsp to start of Thai Red Curry Paste
Optional: 1 Jalapeño sliced or chopped
For Garnish:
Schriracha OR Thai Chili Garlic Sauce Lemon/Lime if you like. 1-2 Scallions chopped 1/3 c Cilantro chopped. Handful of Fresh Basil whole leaves
In order….so that you don’t get that dreaded Burn Notice, add the Chicken Broth to the Pot first, then the Onions, Chicken, Celery and everything else EXCEPT for the Coconut Milk, the Tomatoes and of course the Garnish. Put the lid on and set the time for 1 min (yes 1) . Let Soup NPR for 3 min and then QR. Turn the Pot off and back on to Saute Hi, Check Chicken for Doneness and add the Coconut Milk and Tomatoes, heat through but DO NOT Boil. Turn Pot off of Sauté and on to keep warm if you like.
Serve with a Side of Rice, Lemon or Lime wedges, Schriracha Sauce, and Garnish. Above.
The Optional…Jalapeño is in the bowl by the carrotsAlternative to Rice Shiritake Noodle Rice
If you like this Sauce, you may also like my Soup that was inspired by leftover Sauce.. link here Creamy, Lemony, Chicken and Wild Rice Soup IP. I have to say that I could just dip bread in this simple yet delicious sauce all day long…in fact, when I created the recipe I made it a few ways and ended up with a bunch, so I turned it into a base for my Creamy Lemon Soup! ? what inspired the Sauce was a banquet that my husband and I attended. NOTE:* This Sauce thickened with 1/2 Tbsp Corn Starch and 1 1/2 Tbsp flour instead of what the Recipe below calls for will also make a nice alternative for Hollandaise Sauce . Sous Vide Eggs Benedict IP or Immersion Circulator .
Soooo, We had a choice of Filet Mignon (which I had just made For the first time ever that week…Instant Pot Sous Vide method). So the other two choices were Chicken….(always turns out dry at banquets but I was probably wrong for this place) the other was Snapper, so we chose that, it came with this very light and delicate Sauce that I just had to figure out, so the quest was on! I thought that I had. Explaining it to my group and one person suggested Lemon Zest …. I tried that, and my husband liked it so decided to add it to the Sauce recipe. But after talking to a gentleman that sat next to me and had the same thing. (Except that he and his wife split their dinners to taste the Mignon and Snapper). After I “got it”, I asked his opinion, and he said that he and his wife didn’t think the sauce was a really creamy sauce, so I thought about that and considered that it had to be Cornstarch and more Chicken Broth in order to get that delicate smooth Sauce. So, while the one that I first made with just Cream, Lemon, Butter, and Costco’s Better than Bullion… was great.. and Keto friendly, I think our new friend was correct. After more testing….Here is the final recipe. Oh….did I mention that I also tried variations with the Pino. More than 1 Tbsp isn’t good so stay with that if you add it in. Please enjoy. I leave the Option of 1 Tbsp of Pino up to you.
INGREDIENTS: 1 c Water …mix with the Better than Bullion below (or use Chicken Broth or Stock and a couple of shakes of Salt. If your using the Broth do not add the Bullion). Start with 3 tsp Costco’s Better than Bullion Chicken 1/2 Tbsp Cornstarch (Rounded for a little thicker Sauce. Mix with the cup of Water above). 1/2 Tbsp Flour 1/4 c Heavy Whipping Cream. 2 tsp fresh Lemon juice (maybe 3 but hold back til you taste the sauce. 2 tsp Lemon Zest. Again, hold out but you can go to about 3. 1 Tbsp Butter Dash Salt
OPTION: 1 Tbsp ONLY Pino Noir (more is not good) if you choose to use the Wine then be sure to use a rounded Tbsp of the Cornstarch. Another Option is. Dill or Capers or even Red Pepper Flakes. Make it first and then you decide.
DIRECTIONS: Use a Sauce Pan or Frying pan and a Whisk. Add everything to the Pan and heat on Medium heat, stirring constantly and well, getting all around the pan, until bubbly, but not Boiling, Sauce will thicken a little as it cooks. When it’s ready, remove from the heat and check thickness with a Spoon. It will lightly coat the Spoon, but should not thicken too much. See the pictures. Taste the Sauce.. (use a new clean spoon each time you taste it, so the Sauce doesn’t break down), and add a touch more Lemon Juice or Bullion, if desired, but just know that too much Lemon may overpower the white Fish. Ladle onto the plate before putting your Fish and Veggies down on the Plate. Enjoy!
Surf n turf. This is Baramundi, from CostcoBaramundi.
This delicious Soup is for those folks that love lemon Chicken . the first time that I made this soup, it was from leftover Lemon cream Sauce for White Fish, a thinner light and Lemony Sauce for the Fish. Check it out here…it can be made thicker if you like. Chilean Sea Bass with Lemon Cream Sauce
If you are using FRESH Chicken change your cooking time to 4 minutes with 20 min NPR.
4 chicken Hind Quarters Frozen. 1 1/4 c Carrot chopped fine. 1 1/4 c Onion chopped fine. 1 c Celery chopped fine. 3 cloves Garlic Minced. 1/2 tsp Italian Seasoning. 1/4 tsp Rosemary 1/8 tsp Thyme. 3 c Water 1/2 tsp Salt. 1 Lemon Sliced 1/4” slices including rind (you’ll pick the Rind out after). 1/3 c Wild Rice. 2 Tbsp Low Sodium Better than Bullion Chicken
Stop here ?
Add later:
1 c Heavy Whipping Cream
1/4 c Flour or Cornstarch. 1/2 c Water (Make a slurry of the Water and Cornstarch and hold aside til aSoup is done.)
FOR THE SOUP: Add the Chicken into the Pot, add the chopped Veggies, Water Salt and Spices, Bullion, then the Rice. Don’t add the cream or slurry yet. Put the lid on and turn the time to 20 min if your using Frozen. (AGAIN if you are using Fresh Chicken set the time to 4 min) When it Beeps allow a full 20 min NPR. Or at least until the pin Drops. The Chicken may not be quite alllll the way done, don’t worry. It’ll cook more as it cools but even then it will finish up after you get the Meat off the Bones. Let cool til handleable, then take Meat off the bones and put it back in later. Chop Chicken into smaller bite size pieces. After that, it’s your choice at this point to either toss the Skin out or save for later Broth in the freezer or just cut it up into very small bits and toss it back into the Soup. After the Meat is off the Bones and chopped, turn the pot to Sauté HI and add the slurry made from the Flour/Cornstarch (or combination of both to keep it from breaking down) and the 1/2 c water. Slowly stir it into the Soup. When the Soup thickens some, you know that your Flour is cooked in, then add your Cream and stir. Heat till bubbly, taste it at this time and add more Salt Pepper, or Better than Bullion then add the Chicken back into the Soup and let it come back to bubbly and then serve up. Turn the pot off and back on to Keep Warm .
This Comfort food is so cheap to make and is so fast, easy and Delicious. Company will think that you spent half the day on it. Family will dive in for seconds and then lick the pot?. I hope that you enjoy it as much as we do.
1 Large Leek 5 c chopped (if you like more leek flavor, put 6 cups in). 4-5 White Potatoes cubed 1/2” cubes (4cups). 1/2 -1 tsp salt (start with 1/2 and add more later because it depends on the Chicken Broth…homemade, Costco’s Better than Bullion Chicken, canned or boxed). 1/2 tsp Pepper. 2 cups Chicken Broth, Homemade, Canned Boxed (or 1 heaping Tbsp Costco’s Better than Bullion Chicken and 2 c water). 1 c Heavy Whipping Cream
For flavor, 1 c chopped Fried Pork Belly. ( I had it from some pork shoulder that I used for Pulled pork) see Pic.
Optional: A few shakes of Red Pepper flakes. 1 Bay leaf
Add the Leek to the bottom of the pot, followed by the Potatoes, Salt, Pepper, Broth, Cream and optional ingredients that you may choose.
Set the time to 4 min, allow 5- 10 min NPR. CR (Controlled Release…tap tap til you know that it won’t spit foam) the rest of the Pressure out be careful .
Use an Immersion Blender to Blend soup up as much as you want. Less for chunky, and more for more Creamy Soup. Taste the soup and adjust the flavor, Now is the time to add more salt or Costco’s Better than Bullion Chicken. Garnish with Crumbled Bacon and more Leek
Notice the Cream. Poured on top. It dribbles down through. The broth also quickly melts if it’s homemade and jelled. it will look like this when you first open the lid.Stir it in. Use immersion blender to blend as much or as little as you want.
This simple Tomato Soup is one of my old comfort foods. We love it with a nice gooey Grilled Cheese Sandwich.
2 c of Spaghetti Sauce (Bertolli or Rao’s) 1 1/4 c Heavy Whipping Cream. 1 1/2 Tbsp Lower Sodium Better than Bullion Chicken Broth. 1 c Macaroni. 3 c water 1 1/2 -2 Tbsp Chopped fresh Basil plus a few leaves to serve.
Pour the Water into the stainless inner pot. Add the Macaroni and stir then add the trivet. Add the rest of the ingredients to a medium sized stainless Bowl, with some extra room so contents won’t overflow during cooking . Stir well to mix in the Better than Bullion. Put the lid on and set the time to 4 min. When it beeps, let it set 1 minute and then QR. Take the lid off and remove the Bowl with soup in it and take out the Trivet. Pour the Soup into the Macaroni and Water. Stir and Serve.
Optional Substitute Malt o Meal for the Cream of wheat
Makes 1 cup plus some
1/4 c Cream of Wheat. 1/8 tsp Salt. 1 c water. for thinner, use 1 1/4 c. 1 Tbsp Butter. Optional: sugar or Brown sugar, Craisins, Apples, Cinnamon, Raisins, Peaches, etc.
Use a small Stainless steel Bowl that holds 3 -4 cups . Pour The recommended water in the Stainless Steel inner Pot. Place the Trivet in the pot. Add the Water, Cream of Wheat, and Salt to the stainless bowl. Put the bowl in the Pot on the Trivet. Put the Lid on and set the time to 5 min. When the timer goes off, wait a couple minutes and then QR.
Stir and serve. Add a little water to the rest in the Bowl so it doesn’t stiffen up.
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For Creamy Cream of Wheat:
Makes 2 c ish. This has to be stirred well after it’s done.
1/4 c Cream of Wheat. 3/4 c Water. 1/2 c Heavy Whipping Cream or Half and Half. 1/8 tsp Salt. 1 Tbsp Butter
Same method as above except add the Cream, Water, Salt, and Cream of Wheat to the Bowl and set the time to 6 min instead of 5. A slightly rounded bottom on the bowl works best. When it beeps, stir well with a fork because it will have settled and thickened on the bottom of the bowl. Serve up.
This Delicious Sauce replaces 2 Cans of Cream of Mushroom Soup in any Recipe. Side by side taste tests puts the Canned stuff to Shame! Try some of my other Recipes that I use it for.
INGREDIENTS: 1 1/4 c Half and Half. 1 c Heavy Whipping Cream 2 1/2 TBSP Flour. (Add 1 tsp more if you use finely chopped mushrooms). 3 Tbsp Butter. 1 rounded Tbsp Reduced Better than Bullion Chicken (Costco sells it in larger containers.). 6 oz Crimini Mushrooms chopped
DIRECTIONS: Using a Sauce Pan, melt the Butter on Medium Heat until it starts to sizzle. Add Mushrooms, stir for a couple of minutes and then add the Flour to coat the Mushrooms, continue to stir and let the mixture start to Brown on the bottom but watch carefully, do not let it burn, add the Better than Bullion, stir quickly. Add all at once the Half and Half and Cream. Stir until Sauce thickens, pull off the Heat, and set aside as it will continue to thicken. See pics.
I have to say that this Filling can be used with my Marinara Sauce that can be found in the recipe (below), also the Mushroom Cream Sauce can be subbed out for 2 cans of regular Cream of Mushroom Soup + Milk. The Filling can also go into Shells or Even be rolled up in Lasagna Noodles to be cooked. It could also be done using cooked Spaghetti Noodles and poured into a Spring form pan with Sauce poured on top to cook.
Oven 350° (375° if using glass or ceramic…Breville )
1/2 pack of Manicotti Noodles (7 Noodles)
FILLING:
1/2 cooked Chicken (3-4 cups) chopped into small squares, shredded, or gently food processed. Tip: Chopping in small squares, keeps more moisture in the Chicken. 1 Tsp Onion powder. 1/2 tsp Garlic powder. 1/2 tsp Italian seasoning. 1 Tbsp Parsley. 1/4 + 1/8 tsp Salt 1/2 tsp Pepper. 8 oz. grated Mozzerella Cheese divided in 1/2 (half for filling and Half for the top) 1/2 c Parmasean. 1 c Ricotta Cheese. 1/4 c Milk. 2 Eggs beaten
OPTIONAL: 1 Jalapeño for some kick if you like.
Mushroom Sauce: By the way, a thinner version…(1/2 Tbsp less flour).. IS Cream of Mushroom Soup. 4 oz chopped Crimini Mushrooms 1 c Heavy Whipping Cream 1 1/4 c Half and Half ( save 1/4 c out, to mix in the filling for the top of the noodles, after you put the bottom layer of sauce in the pan.). 2 tsp Costco’s Better than Bullion Chicken 3 Tbsp Butter. 2 1/2 Tbsp Flour
Make the Mushroom Sauce:
In a Sauce Pan, Melt Butter, add the Mushrooms and sauté for a couple minutes until they start to brown and shrink, add Flour, stir to mix the Mushrooms with roux, then add the Cream, Half & Half and Better than Bullion Chicken, stirring constantly, let bubble until thickens up. Set aside. It will continue to thicken.
Prep the Noodles in the Instant Pot or large stove top Pot.
Pour 2 c. water in the Stainless Pot, put the Trivet in, and then put the Manicotti Noodles on the trivet. close the Lid and set the Time for 3 min. QR. Take the trivet out from the Noodles and let noodles set in the water for a couple minutes and then flip them over to soak up a little mor water. Discard the rest of the water, and set the noodles on the trivet on the counter to use. Fill immediately. You can also Par Boil them in a pot on the stove top if you don’t have an IP, just follow directions on the Box.
Now Preheat the Breville Oven to 350° If using a ceramic or glass Dish preheat to 375° (Because the Oven interior is small the glass sucks the heat away.
Use a 9x 13 Casserole pan big enough to fit all Seven Manicotti Noodles in with so that they are not real crowded…barely touching is ok. My dish is 8×11, a fullllll pan, so 9×13 will work but will be a bit big. Remember the Manicotti will swell. Spoon in about 1/3 of the Mushroom Sauce to Cover the Bottom of the Cassarole Dish by 1/4”. Immediately add the 1/4 cup milk to the rest of the Sauce left in the Sauce Pan to thin it out a bit. Set aside until the Manicotti are placed in the Casserole pan.
CHICKEN FILLING:
Using a Mixing Bowl, add the Ricotta, Parmesan and 1/2 of the Mozzerella Cheeses, then beaten Eggs, 1/4 c milk, and the Seasonings…(Italian seasoning, Parsley, salt and Pepper Garlic and Onion Powders). Add the Chicken. Stir the Chicken into the Filling. Take about a Tbsp of filling and heat in the microwave so you can taste it and see if you want more garlic powder and or onion powder. Nows the time? Carefully fill each of the Noodles with the filling, ( I use my hands.) don’t Pack it too tight, or it will split the Noodles. As you finish filling one, place it in the Casserole dish on the Layer of Sauce on the bottom. Space evenly. Use leftover Filling on the ends of the packed Manicotti Shells. See pic below. Pour the rest of the Sauce down the middles and over the top of the of the Manicottis….see pic below. Cover the Casserole with Foil and crimp it around the edges. Bake at 350° (375° for glass or Ceramic) for 45 minutes. Remove from the Oven and uncover Manicotti. (It should be bubbling wells round the edges.) Sprinkle the rest of the Cheese on top and Return to the Oven for 15 or more min until Cheese is melted and Golden.
SAUCE: pics
..This is what it looks like when it’s done…ready to use.This is what it looks like after it sets for an hour. Still warm. Ready to use. You will use 1/3 on the bottom of the casserole and then ADD 1/4 c milk to thin it before pouring on the top of the Manicotti.
Filling Pics:
You will add 1/4 milk, not shown . Mix egg and milk to the cheese mixture before adding chicken. Don’t worry if you forget, just get it in there ?After cooking on the trivet for 3 min QR and dumplings them into the hot water, leave set for a couple min and flip and soak for a few more min before emptying the rest of the water out.Spoon extra leftover filling around the edges of the ManicottiPour the rest of the Mushroom Sauce over the middle of the Manicotti MY Casserole is small (8x 11)I put the whole thing on the Broiler pan to catch drips. Cover and Bake. Because this is Ceramic, it goes at 375° for 45 min, then remove from Oven and take the Foil off, Sprinkle with remaining Mozzerella Or Oaxaca Cheese . Bake 15 min longer.Notice how it’s swelling on the outsideSprinkle the remaining cheese on top and return to oven for 15 minor more until it browns on topMelting as soon as its returned it to the oven. Notice that the broiler pan is under the smaller casserole pan.
Prior to chopping Celery or Scallions , even Carrots. Cut them into thirds, and then stack pieces side by side and then chop. This saves time and rocking action of the knife. Easier on the wrist too.
2 cups very finely choppped Ham ( I use the food processor). 1 1/2 c finely chopped Celery 1/4 c Finely chopped Scallions. 1/2 c Best foods or Hellmann’s Mayonnaise (Substitute Miracle whip if you like) 1/3 c Sweet Relish or Costco’s Pineapple Mango Jalapeño Salsa (not spicy) 2 Tbsp Stone Ground Mustard
OPTIONS: Use Medium sized Tomatoes hollowed out for serving. OR hollow out a Cucumber to serve some in.
In a large Bowl, mix everything together, and Serve on a slice of Bread or In a hollowed out Tomato, or even a Cucumber.
