Loaded Baked Potato Soup

1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 cup (2 ounces) chopped white or yellow onion
2 large garlic cloves, minced or grated, about 1 tablespoon
1 1/2 pounds russet potatoes (2 to 3 medium), peeled and diced
4 cups no-salt chicken or vegetable low-sodium chicken broth
1/2 cup reduced-fat sour cream
1/2 cup (2 1/4 ounces) shredded extra-sharp cheddar cheese, divided
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup snipped fresh chives or finely chopped scallion greens, for serving
1/4 teaspoon ground white pepper
1/4 teaspoon kosher salt (optional)

Set a paper towel-lined plate or a rack near the stove. In a large saucepan over medium heat, add the oil and heat until shimmering. Add the bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to the prepared plate to drain, leaving the oil and bacon drippings in the pan.

Add the onion to the pan and cook, stirring, until starting to soften, about 3 minutes. Add the potatoes and broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are tender, about 15 minutes.

Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth but still a little chunky. Return the potatoes to the pan along with the sour cream, 1/4 cup (about 1 ounce) of the cheese and the pepper.

Cook, stirring, until the cheese is melted and the soup is heated through, about 2 minutes. Taste and adjust seasoning, if needed.

Ladle the soup into bowls, garnish with the crumbled bacon, the remaining cheese and the chives or scallion greens, and serve.

Filipino Chicken Mami Soup

1 package (16 ounces) fresh egg noodles/mami
8 cups homemade broth
2 cups cooked chicken meat, shredded

Toppings
1/2 napa cabbage, shredded
1 large carrot, peeled and julienned
4 hard-boiled eggs, peeled and halved
fried garlic bits
1/2 cup green onions, ends trimmed and chopped
boneless, skinless chicken breast

For the Homemade Broth
1 tablespoon canola oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and minced
3 pounds bone-in chicken thigh meat
2 quarts boiling water
2 medium carrots, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
fish sauce to taste

For the Fried Garlic Bits
1 head garlic, peeled and minced
1/2 cup oil

In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and drain well.

Divide noodles equally into bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.

Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
For the Homemade Broth

In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.

Add chicken and cook, stirring occasionally, until it loses its pink. Lower heat, cover, and cook for about 8 to 10 minutes or until chicken releases its juices.

Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns. Season with salt. Skim scum that accumulates on top.

Lower heat again and simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm.

Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes is slightly reduced and flavor is concentrated.

Using a cheesecloth, strain liquid and discard bones and aromatics. Return the broth to the pot and bring to a boil. Season with fish sauce to taste.
For the Fried Garlic Bits

In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

Filipino Chicken Sotanghon Soup

1 tablespoon canola oil
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 pound chicken on the bone
1 cup Chinese celery (kinchay), chopped
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon atchuete powder
1 large carrot, peeled and julienned
salt and pepper to taste
4 ounces (about 2 coils) sotanghon (bean threads)
1/2 head napa cabbage, shredded
3 hardboiled eggs, peeled and halved
fried garlic bits
green onions, chopped

For the Fried Garlic Bits
1/2 cup oil
1 head garlic, peeled and minced

In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.

Add chicken and cook, stirring regularly, until lightly browned and juices run clear.

Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.

Add fish sauce and cook for about 1 to 2 minutes.

Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.

In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.

Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.

Add sotanghon noodles and push down into broth to soften, stirring gently to separate.

Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.

When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.

For the Fried Garlic Bits

In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.

With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

Potato and White Bean Puttanesca Soup

2 tablespoons olive oil, plus more for serving
1 medium onion, finely diced (about 2 cups)
1/2 cup black olives, roughly chopped
2 tablespoons capers, roughly chopped
3 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon granulated sugar
1 1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1/2 teaspoon red-pepper flakes, or more to taste
3 cups vegetable stock
1/4 cup fresh parsley leaves and tender stems (or fresh basil leaves)
1 tablespoon balsamic vinegar
Kosher salt and black pepper

Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.

Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.

Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.

Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.

As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.

Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.

To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.

Red Curry Lentils with Sweet Potatoes and Spinach

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.

Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.

Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.

Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Pasta e Ceci

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Spicy White Bean Stew with Broccoli Rabe

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.

Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.

Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.

Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.

Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
Serve with feta and parsley, and with eggs, if you like.

Slow Cooker Pasta Fagioli

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium sweet onion, diced
4 cups chicken stock
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste

3/4 cup ditalini pasta
1/2 cup shaved Parmesan
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.

Serve immediately with Parmesan, garnished with parsley, if desired.

Winter Minestrone

1/4 cup extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 bunch (5 ounces) Swiss chard, trimmed and thinly sliced
5 ounces cabbage, cored and thinly sliced
2 carrots, scrubbed and thinly sliced (2 cups)
5 cups homemade or no-salt-added vegetable broth (see related recipe)
One (14 1/2-ounce) can diced tomatoes
1 1/2 cups ditalini or other small macaroni
One (14-ounce) can no-salt-added cannellini or cranberry beans, drained and rinsed
2 tablespoons red wine vinegar

In a large pot over medium-high heat, heat the oil until shimmering. Stir in the onion and cook, stirring, until translucent, about 4 minutes.

Stir in the thyme, oregano, salt, pepper, cinnamon and cloves, and cook until fragrant, 30 seconds. Add the chard, cabbage and carrots and cook, stirring frequently, until the carrots start to become tender, 8 to 10 minutes.

Stir in the broth, tomatoes and ditalini. Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the ditalini are al dente and the greens are tender, about 20 minutes.

Stir in the beans and vinegar. Cook until the beans are heated through, about 3 minutes. Taste and add more salt and pepper, if needed. Serve hot.

White Bean and Corn Soup

2 cups dried white beans (preferably baby butter beans or baby lima beans), rinsed and soaked in water to cover overnight
12 cups water
5 carrots, peeled and chopped (about 1 1/2 cups), plus 1 whole peeled carrot for the beans
1 large onion, chopped (1 1/2 cups), plus 1/2 onion for the beans
Kernels from 2 ears fresh corn (about 2 cups; see NOTE)
1 tablespoon canola oil
2 tablespoons minced garlic (from about 9 medium cloves)
2 ribs celery, chopped (about 3/4 cup)
3 cups coarsely chopped green cabbage
1/2 cup chopped basil leaves (from about 5 stems)
1 tablespoon chopped dill
1/3 cup mellow white miso (see headnote)
Pinch salt
Pinch freshly ground black pepper

Drain and rinse the soaked beans and transfer them to a large stock pot or soup pot. Add the whole carrot and 1/2 onion to the pot; they will lend flavor. Add the 12 cups of water and cook over medium-high heat until the water barely begins to bubble, then reduce the heat and cook, keeping the water barely bubbling around the edges of the pot, for about 30 minutes or until the beans are barely tender.

Use a knife to slice the kernels from the corn cobs; see NOTE. After the beans have been cooking for 20 minutes or so, add the cobs (but not the kernels) to the pot; they will release a milky substance.

In a separate large saucepan, heat the oil over medium heat and add the chopped onion. Cook for 5 to 8 minutes, stirring frequently, until the onion has softened. Add the garlic and cook for 1 minute, then add the chopped carrots and celery. Cook for 7 to 10 minutes or until the celery and carrots have softened. Add the cabbage to the saucepan and cook just to heat through.

Discard the carrot, onion and corn cobs from the pot with the beans. Stir in the vegetables from the saucepan, then add the corn kernels and cook until the corn and cabbage have softened, about 10 minutes.

Add the basil and dill and turn off the heat. Add the miso and stir to thoroughly combine. Taste, and season with salt and pepper as needed. Serve hot or warm.

Source: Soupergirl

Cantonese Wonton Noodle Soup

8 oz. ground pork (225g)
3/4 teaspoon salt (plus more to taste)
3/4 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1 tablespoon shaoxing wine
2 teaspoons oil
1 tablespoon water
1/2 teaspoon cornstarch
6 oz. shrimp (170g, chopped)
1/2 pack wonton wrappers (the square-shaped egg wonton skins)
12 oz. wonton egg noodles (340g, see photo above)
8 cups high quality, low sodium chicken broth (1.9 liters)

Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.

To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you’ve used up the filling (this recipe should make about 3 dozen wontons).

To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.

Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!

If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!

Campfire Pho Ramen

1 tablespoon oil
1/4 red onion (thinly sliced and divided into two portions––one large and one small)
1/4 cup sliced beef jerky
Enough water to cook the noodles per package instructions
1 packet beef-flavored instant ramen
1 handful of any kind of leafy green vegetables
Juice of half a lime (feel free to add more or less to taste)

Put your pot over the flame, and add the oil.

When the oil in the pot is hot (you can add a test piece of onion to check it out), add the large portion of your sliced onions. Stir for a minute, letting them caramelize. Add the beef jerky and cook for 2-4 minutes.

Add enough water to the pot to meet your soup preferences, and bring to a boil. Add in the ramen seasoning packet, ramen noodles, and vegetables and cook per package instructions. When the noodles are cooked through, sprinkle the raw onion over the

Quick Chicken Pho

2 quarts chicken broth (1.9 liters)
8 slices ginger
2 red chilies (sliced)
1/4 cup fish sauce
1 tablespoon sugar
2 boneless skinless chicken thighs or breasts (thinly sliced)
salt and pepper
2 tablespoons oil
12 oz. dried pho noodles
1 cup fresh bean sprouts
2/3 cup fresh mint
2/3 cup fresh cilantro
2/3 cup Thai basil
Lime wedges

Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.

Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.

While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.

Squeeze over some lime juice, and add more fish sauce, if desired.

Pressure Cooker Chicken Pho (Pho Ga)

2 tablespoons vegetable oil
2 medium yellow onions, halved
1 2″ (5cm) piece ginger, sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1?4 cup (60ml) fish sauce
1 tablespoon raw sugar
2 quarts (2L) low-sodium chicken broth 2 pounds (1kg) chicken legs

To serve
4 servings prepared pho noodles
1 small white onion, thinly sliced
2 green onions, thinly sliced

Suggested garnishes
2 cups mixed herbs (cilantro, basil, mint)
2 cups bean sprouts
Thinly sliced Thai chilies (may substitute Serrano peppers) Lime wedges
Hoisin sauce, sriracha sauce

Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes.

Add the cilantro, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken broth and stir to combine.

Add the chicken legs.

Select PRESSURE COOK or SLOW COOK SOUP.

When cooking has completed, transfer chicken legs to a plate. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with fish sauce and sugar.

Place prepared noodles in individual bowls and top with chicken legs, onions and green onions. Pour hot broth over and top with desired garnishes

Quick Coconut Curry Noodle Soup

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2 cups mild vegetable stock
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat

In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden.

Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.

Khichdi

1/2 cup (92.5 g) long grain white basmati rice
1/2 cup (96 g) quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils) Mung Dal or both
1 tsp oil
1/3 tsp cumin seeds or 1/2 tsp mustard seeds
1/2 onion finely chopped
2 cloves of garlic finely chopped
1 inch (7 g) ginger finely chopped
1 green Chili, chopped serrano or birds eye, or use half a jalapeño
1 bay leaf or 6 curry leaves , optional
1 tsp coriander powder
1/2 tsp ground cumin
1/2 tsp garam masala , optional
1/2 tsp turmeric
1/4 tsp cayenne optional
1 tomato chopped
1 to 2 cups chopped vegetables
1/2 tsp salt
2 cups (473.18 ml) water 2.5 for saucier

Wash the lentils and rice then soak in hot water for 15 minutes.

Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.

Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.

Add ginger and spices and mix in.

Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins.

Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor.

Store refrigerated for upto 3 days. For brown rice kitchari, try this.

Notes:
To make it in a saucepan: follow steps 1 to 5 in a saucepan over medium heat. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency. You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach. Use any blend you like.

Make sure not to burn the spices or your kitchari will be bitter.

White basmati rice can be substituted for other quick cooking whole grains such as quinoa, and amaranth.

Feel free to play around with the spices and vegetables, according to what you enjoy and what’s in season.

Chicken Soup (with Slow Cooker and Pressure Cooker Variations)

1–2 tablespoons olive oil
one large onion, diced (or sub 2 fat shallots, or two leeks)
2 tablespoons fresh ginger, chopped
4–8 garlic cloves, rough chopped (I like 8)
4 cups chicken broth or stock
2 cups water
1 teaspoon salt
2 bay leaves
1/4 teaspoon white pepper (or use regular)
1 1/2 lbs chicken thighs, boneless, skinless ( or use breasts- if very large, cut in half)
——–
lemon juice to taste
pinch chili flakes
scallions, cilantro or Italian parsley
drizzle of toasted sesame oil (optional, tasty)

Optional: 2-3 cups of cooked grain or starch of your choice like… Quinoa, rice or soba noodles, pasta, rice, 1 can whitebeans.

STOVE TOP INSTRUCTIONS:

Heat oil in a big pot or dutch oven over medium heat. Add onion, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.

Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15.

Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. If done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.

Squeeze with lemon, taste and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.

Ladle it over cooked rice or noodles or just on it’s own.

Garnish with scallions or cilantro (or both) a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha). Or you could add some cooked or leftover rice or quinoa. You could add white beans or cooked pasta.

Or if going low-carb- leave all the starch and grains out keep it simple and keto-friendly. Cauliflower rice would also work well here too!

Notes:

Soup will keep 4 days in the fridge, or freeze.

You could ladle it over a mound of rice noodles, then finish with sesame oil, sesame seeds, scallions and cilantro

Feel free to add 1/2 cup rice or quinoa to simmering soup. Or add a can of whitebeans. You can also add pasta ( about 4 ounces) but I prefer to cook pasta and rice noodles separate and ladel the soup overtop cooked noodles. Up to you. Feel free to toss in veggies, kale, spinach, etc.

Instant Pot: Set Instant pot to “saute” function and heat the oil. Add onion, garlic and ginger and saute 3-4 minutes until fragrant. Add broth, water, salt, pepper, bay, white pepper and chicken thighs, give a stir. Pressure cook on high for 12 minutes. (If using breasts, pressure cook 8-10 minutes depending on size). Manually release. Shred chicken with two forks. Season with lemon juice. Taste, adust salt. Follow the rest of the instuctions above.

For a slow cooker version, cook as stated above then cover and cook on low for 6-7 hours, or on High for 3 hours.

Tom Yum Gai

2 tablespoons fish sauce
2 tablespoons fresh lime or lemon juice
1 tablespoon Thai red chile paste (nam prik pao; see headnote; may substitute other chile paste such as sambal oelek)
1 stalk lemongrass, cut into 2-inch sections and crushed (see headnote)
6 thin slices (about 3/4 ounce) galangal (see headnote; may substitute fresh ginger root)
2 makrut lime leaves, torn into small pieces (see headnote; may substitute a few wide strips of lime peel)
3 cups water or chicken broth
8 ounces boneless, skinless chicken breast, cut crosswise into 1/8-inch slices (see headnote)
1/2 cup mushrooms, thinly sliced
2 cherry tomatoes, each cut in half
1 scallion, white and light-green parts, thinly sliced on the diagonal
Leaves from 1 stem cilantro

Whisk together the fish sauce, lime or lemon juice and chile paste in a small bowl.

Combine the lemongrass, galangal, makrut lime leaves and water or broth in a medium saucepan over high heat. Bring to a boil; cook for 2 to 3 minutes, then use a slotted spoon to discard the solids.

Add the chicken to the pan, making sure the pieces don’t stick together (they will begin to cook as soon as they hit the liquid). Once the liquid returns to a boil, add the mushrooms and tomatoes. Cook for 3 to 4 minutes, until the chicken has cooked through and the tomatoes have softened, reducing the heat as needed to keep the soup from boiling over.

Remove from the heat; stir in the fish sauce mixture, scallion and cilantro. Serve hot.

Zha Cai Rousi Mian (Shredded Pork Noodle Soup)

For the pork:
4-6 ounces pork shoulder or pork loin (cut into thin strips)
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 teaspoon Shaoxing wine
1 teaspoon oyster sauce
1/8 teaspoon salt
For the rest of the soup:
8 ounces fresh white noodles (use half this weight if using dried noodles)
4 cups chicken stock (preferably homemade)
1 tablespoon vegetable oil
7 ounces pickled mustard stems (may also be labeled “pickled radish” – look for ?? – Zha Cai on the label)
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1 scallion (chopped)

In a small bowl, combine the pork, cornstarch, oil, wine, oyster sauce, and salt. Set aside to marinate while preparing the other ingredients.

Bring a pot of water to a boil for the noodles, and cook according to package instructions. Drain and distribute between two bowls.

Meanwhile, in another pot, bring the chicken stock to a boil and keep warm on the stove. Taste for seasoning and season with salt to taste if desired.

Heat your wok over high heat until smoking. Add a tablespoon of oil, and stir-fry the pork until browned. Add the Zha Cai and sugar, and stir-fry for 2 minutes.

Ladle hot broth over the noodles, and top with the pork and Zha Cai mixture. Garnish with a drizzle of sesame oil and scallions. Serve.

Tomato Coconut Soup

1 can Full-Fat Coconut Milk, full fat
1 Red Onion. chopped, diced
6 Tomatoes, chopped in quarters
1/4 cup Cilantro, chopped
1 teaspoon Garlic, minced
1 teaspoon Minced Ginger, minced
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Turmeric
1 tablespoon agave nectar, (see list of subs in Notes)

For the Instant Pot:
Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

For Stove Top:
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

SUBSTITUTIONS:
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.