I went to a Mexican wedding last November and this soup was served as a starter, I don’t know why it left such a lasting impression (considering the amount of memory lapsing cocktails I ingested). Its probably because its hearty, healthy and comforting, with a dash of nostalgia.
I sussed out a few recipes on the interwebs and mashed them together to make this easy crock pot version:
We’ve subscribed to Meatless Mondays! I was eating meatless on many nights of the week when I was single, but it when you live with a man, the need for meat at every meal seems almost mandatory. If I ever made anything vegetarian, I never seemed to fill him up enough and by 8pm he’d be ravaging our cupboards for a snack.
But not only is this butternut squash soup EASY, its made in the crock pot (did I say easy?), but its very hearty (or “meaty” as my boyfriend described it). I also made chunky homemade croutons to round it all off.
I woke up last Saturday morning to gray, overcast skies, so thought it was as good a time as any to grab the crockpot and make some french onion soup.
By about 2pm, the sun was shining and it was really warm out, but by dinner time it was beginning to cool down again, and having been out all day shopping for new jeans for my husband, it was nice to come home to dinner pretty much ready. This is why I love the crockpot.
The weather is getting cooler and calls for soup! This one is super easy, and very satisfying – creamy and flavourful with a little bit of heat. Enjoy!
2 14 ounce cans premium coconut milk
2 Tablespoons of Thai curry paste – I used red
1 cube of Knor chicken stock
3-4 cups of water
2 chicken breasts, chopped into cubes
1 carrot, shredded
1 can of bamboo shoots
1 red pepper thinly sliced (takes a little time but it’s worth it!
2 green onions finely chopped (reserve some of the greener parts for garnish)
2 tablespoons fish sauce
2 tbsp lime juice
1 Tsp of ginger
half of a 250g pkg of brown rice vermicelli noodles
chopped cilantro to taste
Pour all of the contents of the two cans of coconut milk into a large pot on med-high heat with the curry paste. I found two tablespoons provided enough flavour with just a little heat (think of it scaled down from a full on thai curry) feel free to add more or less if desired. Dissolve the chicken stock cube in the water and add to the curried coconut milk (I started with 3 but added the 4th at the end when the noodles had soaked up a lot of the liquid). Once the liquid has reached a simmer, add the raw chicken until cooked, then add the carrot, pepper, green onions, and bamboo shoots, fish sauce, lime juice and ginger. Let simmer until peppers reach desired done-ness (5 mins give or take). Lastly add the noodles (break them in half with your hands, it makes it easier to eat and stir later) and turn off the heat. The noodles should be ready quite quickly, but feel free to let it all sit until you’re ready to eat. Ladle into bowls and sprinkle green onion and cilantro on top.
Last weekend while I was perusing the farm market, I grabbed 6 ears of fresh corn on the cob from the local farm behind the market. 3 for $1 so why not. In a few weeks, it’ll soon be 10 for $1, and then I go corny for corn.
I had this recipe on my pinterest board, so decided I’d try it. I made a few alterations, which I’ve marked below.