TOM KHA GAI

2 C. coconut milk

1 C. Chicken broth

6 slices young galangal

2 stalks lemon grass, lower 1/3 portion only cut into 1 inch lengths and crushed

5 fresh kaffir lime leaves, torn in half

8 oz. sliced chicken breast, shrimp, or tofu

5 T. fish sauce

2 T. sugar

1 can straw mushrooms

¼ C. lime juice, or more or less to taste

1 T. black chili paste, nam prik pow

¼ C. cilantro leaves

2 Thai chili peppers, crushed, or more or less to taste

Combine the coconut milk, chicken broth, galangal, lemon grass and lime leaves in a large pot and heat to boiling.  Add the chicken/shrimp, fish sauce, sugar and mushrooms.   Simmer for about 5 minutes until the meat is cooked.

Add lime juice and chili paste.  Garnish with cilantro and crushed chili peppers.  

This soup is simple but good!

Sausage Tortellini soup



3 mild italian sausages or 1lb ground Italian sausage

1 small to medium onion chopped

1 clove garlic minced
3 cups chicken broth

3 cups beef broth

1/2 cup water

16 oz. canned plum tomatoes smashed up and juice from can (smash with hands as you put in pot)

2 medium zucchini peeled and chopped

3 carrots diced

1 tsp. basil

1 tsp. oregano
1pckg fresh tortellinis



Brown sausages and onions together until golden; then add garlic and stir for a few minutes
. Add zucchini and carrots and cook for a few minutes. 
Add broth, water, and tomatoes with juice
, add basil and oregano about 1 1/2 tsp. each
. Cook at a low simmer for 30 minutes. 
Add fresh tortellini and cook for 6-8 minutes until tender or cook tortellini separately and add to soup right before serving.

Asparagus Soup

I made this today. The potato made it very creamy. The soup has relatively very little fat. John said it was very good. He did think it was split pea soup when he was eating it. Silly.

This will be the appetizer at the RS progressive dinner.

Asparagus Soup - Lynne H.

Makes: 8 appetizer servings

Prep: 10 minutes

Cook: 20 minutes

1 onion

1 bunch asparagus, ends trimmed (16-18)

2 Tblsp. unsalted butter

3 cups chicken broth

1 medium-size potato, peeled and diced

1 tsp. salt

1/4 tsp. dried dill

1/8 tsp. white or black pepper

1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.

2. Reduce heat to medium-high and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.

3. Remove soup from heat and puree until smooth. Serve warm or chilled, garnished with asparagus tips.