I subscribe to FOODday - out of Portland, OR and recently a few fantastic looking recipes were posted. Couldn't help but pass them on.
Thai Ginger Chicken Soup -makes 4 four serving portions
This recipe ran with their story on making large batch meals to freeze (hmmm...I like it already). It was one of the easiest to assembel becaue there was no pre-cooking required (hmmm....yeah, that's what I'm talkin' 'bout). If you plan to freeze this, wait and buy the fresh garnishes when you're ready to serve it.
3 - 14 oz cans unsweetened coconut milk
1 - 14 oz cans unsweetened lite coconut milk
8 - cups low-sodium chicken broth (2 quarts). Home made is best and here's my friend Stephanie from Keeper of the Home Blog - personal HOW TO make chicken broth.
4 pounds boneless, skinless chicken thighs, either cooked or uncooked, sliced into 1/1" chunks
1 4 " knob fresh giner, peeled and grated
1/4 cup plus 2 tablespoons fish sauce
1 cup fresh lime juice (5 to 6 limes)
1/4 cup grated lime zest (4 to 5 limes)
1/2 cup thinly sliced green onion, including some tender green tops
1/4 cup chopped fresh cilantro
2 cups thinly sliced sugar snap peas
2 10-ounce bags frozen corn kernels
Garnishes: 2 cups sliced fresh mushrooms, Thai red curry paste to taste, lime wedges, chopped fresh cilantro
To assemble:
Combine coconut milks, broth, chicken, ginger, fish sauce, lime juice, lime zest, green onion, cilantro, sugar snap peas and corn in a large pot. Divide mixture among 4 self-sealing 1-gallon freezer bags. Label with contents and reheating instructions, and freeze.
To serve:
Heat the soup in a pot over medium heat. Simmer until chicken is cooked through and flavors have melded. Stir in fresh sliced mushrooms. At the table, add curry paste to taste (start with 1/4 teaspoon or less per serving) and garnish with lime wedges and cilantro.
PER SERVING: calories: 355; protein: 27.8 grams; total fat: 19.6 grams; saturated fat: 6.8 grams; cholesterol: 91 mg; sodium: 987 mg; carbohydrate: 17.4 grams; dietary fiber: 1.6 grams
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