Soup season seems as though it is coming to an end, but Maggie Stuckey's "Soup Night" has soups for every month of the year.
The book is a community cookbook of sorts, featuring recipes from not only Stuckey but dozens of cooks from around the country who host soup nights in an effort to bring together friends and neighbors and foster a sense of community among them. From Oregon chowders to Ohio gazpachos, the book offers a geographical look at the different ways we approach soup (and sides) across the country, but it also shows the commonalities among people who want to serve (or bring) something delicious and hassle free on soup night.
This Thai soup with ginger and chicken doesn’t have to wait until winter. The spice of the curry paste might make you sweat, but just like a super hot salsa, it will help cool you off when the warm summer days roll around.
Thai Ginger-Chicken Soup
1 (14-oz.) can unsweetened coconut milk
1 (14-oz.) can unsweetened light coconut milk
3 cups reduced-sodium chicken broth
1 (1-inch) knob fresh ginger, peeled and grated
2 Tbsp. fish sauce
3 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 lb. boneless, skinless chicken thighs, cut into ½-inch chunks
1 cup sliced mushrooms
2 scallions, thinly sliced, including some tender green tops
1 Tbsp. chopped fresh cilantro
1 cup thinly sliced sugar snap peas
1 1/2 cups frozen corn kernels
Garnishes: Thai red curry paste, lime wedges, chopped fresh cilantro
Combine the coconut milks, broth, ginger, fish sauce, lime juice, and zest in a large soup pot, heat to medium-low, and add the chicken. Simmer until the chicken is cooked through and the flavors have melded.
Stir in the mushrooms, scallions, cilantro, snap peas, and corn. Bring the soup back to a simmer, and cook just until the snap peas are tender-crisp, about 3 minutes.
At the table, add curry paste to taste (start with ¼ teaspoon or less per serving) and garnish with lime wedges and cilantro. Serves 6.
About the Author
