Our business, Never Enough Thyme, has moved! It’s been a very busy time for our team and we are very happy to be settled in our new space. A busy business, two young children and a move makes for two time starved parents.
It seems we were feeling the crunch at dinner time more than we would like to. You would think that as a chef it wouldn’t take much to put together a dinner. I turned to Never Enough Thyme many nights for our family meals. The comfort of our pot pies or mac and cheese is truly satisfying. I would have to say our kids’ favourites are always the soups.
These soup recipes are easy to make and require very little time on the stove. The fragrance of the Thai chicken soup is wonderful, with a familiar comfort.
The possibilities with soup are endless. Cream, broth, international, local … you are only limited to your imagination. These recipes are from our Italian and Thai cooking classes. Shopping local and cooking global on a time crunch has never been easier.
Roasted Red Pepper Soup
- 2 tbsp olive oil
- 2 roasted red peppers
- 1 onion, julienned
- 3 cloves of garlic
- 2 tbsp Italian seasoning
- 2 bay leaves
- 1/2 can of tomato paste
- 2 cans of plum tomato
- 1 can of tomato juice
- 2 tsp balsamic vinaigrette
- 1/4 tomato juice can of water
- Salt and pepper
- 2 tbsp pesto
In a hot pot put in olive oil, onion garlic, spices and bay leaves. Saute until onions are translucent;
Add tomato paste, stir to combine. Add tomatoes, tomato juice and roasted red pepper. Simmer for approximately 25 minutes, remove bay leaves, puree and add pesto, balsamic and stir in;
When soup is in the serving bowl, add sliced boconcini.
Tom Kha Kai
Coconut Chicken Soup
- 4 oz chicken breast
- 1 stick lemon grass
- 1 inch galangal root
- 4 lime leaves or 1 tbsp lime juice
- 1 fresh hot chili
- 2 cups coconut milk
- 1 cup water
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- 1/4 cup of julienned carrot
- 10 snow peas, julienned
- 1/4 red pepper, julienned
- 1 baby bok choy, sliced
- 1/4 tsp sugar
Slice chicken into 1/4” strips;
Smash lemon grass with flat of a chef’s knife, cut into 1” strips, slice galangal into thin medallions, slice chilies and lime leaves into thirds. Reserve in a bowl;
Heat coconut milk and water in sauce pan for 2-3 minutes. Do not let it boil. Reduce the heat to medium and add the lemon grass, lime leaves, galangal, chilies, poach in the coconut milk, with saucepan covered. Allow to steep for 5 minutes off the heat;
Strain the coconut milk to remove the lemon grass mix. Place the coconut milk in the pot and add the chicken strips, and poach until the chicken is cooked. Do not boil;
Add julienne of vegetables, lemon juice, fish sauce and sugar. Simmer for 2 minutes. Garnish with fresh cilantro leaves and enjoy.