1 can unsweetened coconut milk
I 8 oz. bottle claim juice
1 medium jalapeño sliced
½ carrot cut into sticks. (Boil 10 minutes then cut into match sticks)
1 TBSP fish sauce ( I made my own vegan sauce https://ducksmahal.com/2020/06/15/vegan-fish-sauce/)
1 tsp curry spice mix (I made my own Curry Blend, 1 TBSP Coriander Powder, 1 TBSP Curry Powder, 1 TBSP Garam Masala, ½ tsp. Cardamon)
Pinch of sugar
1 TBSP fresh mint from my garden
1 TBSP fresh thai basil from my garden
1 TBSP fresh cilantro
8 oz. frozen cod thawed
8 oz. frozen shrimp thawed, deveined and shelled
Served on rice topped with Sriracha and a wedge of lime.
Add the coconut milk, claim juice, jalapeño and fish sauce to a soup pot and bring to a boil, reduce heat and simmer 20 minutes.
Add the remaining ingredients and simmer another 15 minutes and serve.
As of 8/2/20
1 cup of yellow split peas (soak in water several hours)
2 or 3 chicken thighs with skin and bone
1 celery stalk finely chopped
½ onion finely chopped
2 carrots (1 thin carrot cut into ¼” pieces, the other grated)
2 small potatoes (skinned) cut in ¼ pieces
1 clove garlic minced
1 small bay leaf
½ cup cilantro leaves
~4 cups water
~1 chicken broth
1 TBSP vegetable oil
1 tsp curry blend (either use curry or an equal blend of curry, turmeric, garam masala and cardamom.
In a large sauce pot put the chicken in with 2 cups of water and slowly boil the chicken on medium heat for 20 minutes. Remove thighs and strain the chicken stock and set aside. When cool, remove the skin and cut the meat from the bone and into pieces.
In a large sauce pot boil the split peas in 2 cups of water until the split peas start getting mushy, ~30 minutes. Remove and drain.
In a small sauce pot boil the potatoes and the carrots until al dente. Strain and set aside.
In a separate soup pot add the oil and the grated carrots, onion, celery, and 1 potato and sauté. Add the split peas and the 2 cups of chicken broth. Salt and pepper and mix. Add ½ tsp. of curry. Bring to a slight boil. Either mash the soup with a potato masher, or I use a hand blender to get the peas smoother. Add more stock as needed. Reduce heat to low and cook 15 minutes.
Add the chicken, add the bay leaf, carrot pieces and the last potato cut into small squares. Add ½ tsp. of curry blend. The idea is to get a thick soup. Cook another 15 minutes.
Serve in a bowl and put cilantro on top.
The purpose of boiling separately is to 1) cook the chicken until just tender and make a soup stock from the chicken, 2) drain the split pea juice because that juice can get a little too acidic and overpowering and 3) precook carrots and potatoes to add to the completed soup so it doesn’t need much remaining cooking time. You want to blend everything together and cook a shorter time to maintain a balance in the rich flavors.
As of 5/25/20
1 slice of bacon (Uncured, non-smoked, sugar free, dry rubbed, Garrett Valley Farms) cut into lardoons.
3 tablespoons butter
2 cloves garlic, sliced into coins
1 medium onion, chopped
3 ribs celery, chopped
3 large carrots, chopped
1 teaspoon salt
½ Tbsp. fresh thyme leaves
½ tsp. ground black pepper
3 tablespoons all-purpose flour, (with butter is a roux)
3 cups chicken stock
1 cup dry white wine
2 cups Yukon gold potatoes, diced (about 12 oz.)
1 pound boneless, skinless cod filets, cut into 1” pieces
Several slices of smoked salmon (lox)
½ cup heavy whipping cream
I can’t speak enough about Garrett Valley Farms bacon. Firstly it is non-smoked. Secondly, no antibiotics, no sugar, less salt and humanely raised. It is great to cook with a non-smoked bacon. Often I have to tone down the smoked bacon by leaving it in hot water for a brief period. However, in this dish I will use smoked salmon.
Add bacon to the pot and render all the fat and removed the cooked bacon. Sauté the veggies in the butter. Add the flour. Add 1 cup of wine and stir into a paste. Add another cup of chicken broth and stir into a gravy. Add some salt and pepper. Add the potatoes. Cook 20 minutes on medium low.
Add the lox and cod. Add the cream. Add another cup of broth as needed. Cover. Cook ten minutes on medium low. Adjust seasonings, keep covered, turn off heat. Let rest at least 10 minutes with cover on. Serve.
4 chicken thighs with bone and skin (Cut two equal slices perpendicular to the bone, all the way to the bone) This makes it easier to remove from the bone and also cooks the chicken faster.
3 carrots chopped
3 celery stalks chopped
1 onion chopped
3 scallions chopped
1 garlic clove pressed
12 ultra large pasta shells (or egg noodles or elbow macaroni)
4 TBSP butter
1 TBSP peppercorns wrapped in cheese cloth
3 cups water
1 ½ cups white wine
2 chicken bouillon cubes
½ tsp Tarragon
Sea Salt to taste
Sauté carrots, onions and celery in 2 TBSP of butter. Add the 1 cup wine, 1 garlic clove, peppercorns, chicken and 3 cups of water. Bring to a boil and cook 30 minutes on medium heat.
Remove the chicken and strain the soup liquid to remove the chicken fat.
Remove the sack of peppercorns.
Rinse the vegetables in hot water to remove the fat.
Return the liquid and the vegetables to the pot. Cool the chicken in cold water, remove the skin and debone the meat. Return the chicken to the broth.
Add the scallions
Add the chicken bouillon
Add salt to taste
Add the remaining 2 TBSP of butter
Add ½ cup wine
Bring to boil and then reduce to low and cook 30 minutes.
Bring water for the pasta to boil. Cook the pasta 10 minutes. (Usually cook all pasta 12 minutes but 10 minutes so it will finish cooking in the chicken broth. Add the pasta to the chicken and the Tarragon, cover and let rest.