Thai Fish Soup

Hello friends of The Not So Cheesy Kitchen, it's Heather from All Roads Lead to the Kitchendropping by to share a bowl of soup with you today, because Bea has been so busy lately that she's forgotten to feed you. (Joke!) And hey, when all else fails, soup always comes to the rescue. Especially one this simple, that comes together quickly, and packs loads of flavor!

This soup came about on a clean out the pantry and fridge night, so I used a can of peas and a can of corn (I know - gasp!), along with the end of a bag of julienne carrots. But really, any frozen or fresh veggies will work here. Throw in some ribbons of greens, some snow peas cut on the bias, or some beautiful carrot coins. Switch up the herbs, or use only one kind.

As far as the fish went, I had a few fillets of tilapia and a large swai fillet that I took out of the freezer the day before, and in those went. Mild white fish is definitely the way to go here, it paired perfectly with the broth made slightly creamy from the addition of coconut milk.

You may notice the obvious crazy yellow color of my broth. That comes from the addition of turmeric in my homemade curry powder. I'd probably opt to use a curry powder without turmeric next time (though turmeric is a very Thai-inspired ingredient), just because I think it might be more visually appealing.

Oh, and I mentioned this came together quickly, right? You can have a pot of delicious soup on the table in under 30 minutes. What are you waiting for!?

Thai Fish Soup

This brothy soup enriched with coconut milk is packed with chunks of tender white fish, veggies and herbs. Switch up the add-ins to match the season!

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: simmer soup/stew dairy-free pescetarian Thai

Ingredients (serves 4)

for the curry broth:

• 2 teaspoons vegetable oil
• 3 spring onions or scallions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon sugar
• 4 cups reduced sodium chicken broth
• 3/4 cup coconut milk
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sea salt

everything else:

• 1 pound white fish (I used a mix of tilapia and swai)
• 1 1/2 cups mixed vegetables, cut very small (peas, carrots, corn)
• 1 cup cooked rice
• 1/4 cup mixed chopped fresh cilantro, basil and mint leaves
• lime wedges

Instructions

Heat oil in a medium saucepot over medium heat. Add green onions, garlic, curry powder and sugar; cooking, stirring constantly for 2 minutes. Add chicken broth, coconut milk, ginger and salt. Bring to a boil, then reduce to a gentle simmer for 10 minutes.

Add the fish and veggies to the pot, simmer until everything is cooked through, 3-5 minutes. Stir in rice and cook for 1 minute longer. Remove from heat and stir in herbs. Serve with lime wedges for squeezing over each serving, to taste.

-adapted from Taking On Magazines and Family Circle Magazine, January 2014

More delicious soups from the sea (at girlichef):
Caldo de Camaron y Pescado (Brothy Shrimp and Fish Soup)
Manhattan Clam Chowder
Rhode Island Clam Chowder
Smoked Salmon Chowder (inspired by Pike Place Chowder)

Gingered Carrot Coconut Soup {#vegan #recipe} #ad

Yes,  we are still on our soup kick.  Okay truth be said we are never get over soup; it just changes with the seasons.  Grey chilly days call for a burst of color and one of my "happy" colors is orange.  The color orange makes me happy, immediately brings virtual rays of sunshine to me resulting in a much better mood.  Now orange soup for dinner does not sound that appealing to me, but carrots. Oh yeeesss,  I love carrots and not just for the color.  Carrots the perfect snack, perfect addition to any salad, and carrot soup.  What do you think?  It is quick, easy, quite economically sound, delicious and bright orange guaranteeing rays of virtual sunshine at the dinner table on a misty Portland evening.

This came together so easy and not having to grate my ginger thanks to  Ginger Stir-In Paste  by Gourmet Garden and already chopped lightly dried Cilantro - thank you Gourmet Garden  - made it even quicker.  Now are you ready?

Gingered Carrot Coconut Soup

• 1 TB Olive Oil
• 1 medium onion diced
• pinch of salt
• 1 TB grated ginger {Garden Gourmet Ginger Stir-In-Paste}
• 1 garlic clove, minced
• 1 tsp coriander
• app. 4 carrots scraped clean, cut into chunks {about 4 C}
• 1 small can coconut milk {5.46 oz/161 ml}
• 4 C water
• Salt & Pepper to taste
• 1-2 TB fresh cilantro chopped {Garden Gourmet Lightly Dried Cilantro}

1. Heat Olive Oil in a stock pot
2. Add onion together with a pinch of salt and sauté until onion turns translucent
3. Add ginger, garlic, coriander and sauté for another minute or so until fragrant
4. Add carrots and sauté for another minute until they turn bright orange.  Be careful not to burn any of the vegetables
5. Stir the coconut milk into the vegetables - let the cream melt all the way down and when melted
6. Add 4 C of water and bring to a simmer.  Cover and simmer for about 20 minutes until carrots have softened
7. Using an immersion blender - be careful not to burn yourself - blend the soup until the carrots are smooth.
8. Add salt & pepper to taste; top with chopped cilantro.

Serve with some fresh bread for an easy and tasty dinner.

Disclaimer:  I have received products from Garden Gourmet for recipe development - all opinions are my own.

Kabocha Squash Chicken Curry {#12WksWinterSquash}

Happy Monday and welcome to week 7 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  Have you blogged about winter squash?  Feel free to add your linky below :) Can you believe that we are now in week 7?! Yes,  Christmas is less than ten days away and let me just say that I am nowhere closer to being ready than I was last week.  For once however we did venture out yesterday, got a tree, put it up and decorated.  This is the earliest we have ever had a tree up and I actually {along with the rest of the family} love it.  And yes, just in case you are wondering, temperatures have returned to normal here in Portland as we welcome the drizzle back....How about you?  Are you getting into the spirit of the holidays?

So yes, I have promised you delicious Kabocha Squash Chicken Curry.  Sweet squash, with chicken, in a mild curry...

This is a super quick and easy meal; perfect for a weekday...

Kabocha Squash Chicken Curry

• 1 small can coconut milk {5.46 oz}
• 2 tsp red curry past
• 3/4" fresh minced ginger
• 2 minced garlic cloves
• 1 lb. skinless chicken thighs {you can also use white meat}
• 1 lb.Kabocha Squash, seeded and cut into bite size pieces with the skin on {be sure to scrub the skin - I use organic squash}
• 1 stalk lemongrass cut into pieces
• 1 C chicken broth
• 1 Tbs lemon juice 
• Salt to taste
• 3 Scallions cut into rings for garnish. 

1. Melt the coconut cream {top of the can} in a skillet and when it has melted add the curry paste to it.  Stir it up then,
2. Add ginger together with garlic and sauté until fragrant {a minute or so}
3. Add the chicken and sauté it for another couple of minutes, then
4. Add Kabocha Squash and sauté it for another minutes or so.
5. Add the coconut water, chicken broth, and the lemongrass pieces.  Bring to a low simmer and cover.
6. Simmer for about 20 minutes until the squash is soft.  
7. Add lemon juice and salt to taste. Garnish with scallions.
8. Serve over rice 

I hope you enjoy! - Alena sure did :)

---

1. Mulligatawny with Kabocha

2. Spinach & Squash Millet Congee

3. Delicata Squash and Goat Cheese Fritatta

4. Pumpkin Pecan Frosted Cinnamon Buns

5. Winter Squash Cocktail + Butternut Squash Vodka

6. Little Joy Factory - Creamy Pumpkin Soup

7. Roasted Acorn Squash & Brussels Sprouts w Honey

8. Roasted Butternut Squash with Kale & Mushrooms

9. Kabocha Squash Chicken Curry

10. Acorn Squash Biscuits

11. Quinoa Stuffed Butternut Squash

12. GF Peanut Butter Pumpkin Bread

13. Pumpkin Rolls

This linky list is now closed.

Linky Tools  |  Linky Blog 2013

Berry Crumble {Guest Post by Magnolia Days}

Dear all - I am so humbled that my dear friend Renee from  Magnolia Days is my guest today.  She writes an amazing blog, her recipes, as well as all her presentation are simply superb.  I am so happy, and excited beyond belief for this amazing dish.  Thank you so much, Renee...

Hello! I’m Renee from Magnolia Days. I met Bea a while ago through Sunday Supper. There were a couple of things that got my attention when I read her posts. One is that she is from Germany in an area not far away from my family. The other is her absolute devotion to her daughters and husband. Her love for them shines through in every single one of her posts and recipes.

Speaking of her recipes, the ones for German food really steal my heart (and tummy)! My mouth was watering over her Jaegerschnitzel and Swabian Beef Spaetzle. Beyond that, what amazes me is how Bea can adapt almost any recipe to be dairy-free. Her girls don’t miss out on anything. I wanted to take on the challenge and create a special treat too. It was an interesting experience and quite fun. I got to play with new ingredients and make a topping I never would have otherwise. I adapted the recipe from a blackberry cobbler on Jen’s Favorite Cookies.

Berry Crumble is a delightful summer treat with juicy fresh berries, crunchy crumble, and a creamy topping. I used blackberries and raspberries. I admit I devoured it right after taking photos. I’m considering not sharing the rest of it with my husband. It’s really that good. Not a trace of dairy either. I’m so proud I met the challenge!

It’s an honor to be a guest on this blog. Thank you so much Bea! I hope you, your family, and your readers will enjoy this Berry Crumble.

Berry Crumble

• For the crumble:
• ¼ cup flour
• ½ cup firmly packed light brown sugar
• ½ cup old-fashioned rolled oats
• ¼ cup sliced almonds
• ¼ cup chopped walnuts
• 4 tablespoons Earth Balance vegan butter, melted

For the filling:

• 2 ¼ cups fresh berries (blackberries and raspberries)
• ¾ cup sugar
• 1 ½ tablespoons cornstarch
• ¼ cup water
• Pinch of salt
• For the topping:
• 1 can full-fat coconut milk (American brands work best)
• 2 teaspoons powdered sugar

For the crumble:

1. Preheat the oven to 350 degrees F.
2. Stir together the flour, brown sugar, oats, almonds, and walnuts in a medium bowl.
3. Add the melted vegan butter and stir to combine.
4. Press the mixture evenly on one end of a baking sheet.
5. Bake for 15 to 18 minutes, until golden brown.
6. Let crust sit for 3 minutes then fluff with a fork. Cool to room temperature

For the filling:

1. Place 6 to 8 berries in a small saucepan and mash the berries using a fork.
2. Add sugar, cornstarch, water, and salt. Stir to combine.
3. Bring to a boil and let boil for 4 minutes, until mixture thickens.
4. Remove from the heat and pour over remaining berries in a bowl. Toss to coat.

For the topping:

1. Place the can of coconut milk in the refrigerator overnight.
2. Puncture the can with the pointed end of a can opener and drain out liquid.
3. Open the can and scoop out the solid coconut fat to a chilled bowl.
4. Add the powdered sugar.
5. Whip on high speed in until soft peaks form. Do not over-whip.

To assemble:

1. Divide the crumble into thirds. Use two-thirds and divide evenly in four serving bowls. Spoon the berry filling over the crumble. Sprinkle the remaining third of the crumble over the berries. Top with whipped coconut milk.

Coconut No-Cream Pie (guest post by girlichef)

I am thrilled beyond believe, friends to welcome my friend Heather of girlichef today; she is one amazing person, blogger, recipe creator....thank you!

Hi everybody!  I am so excited to be here at The Not So Cheesy Kitchen, and to be sharing a dairy-free dish that my friend Bea's whole family could enjoy.  Bea and I met through #SundaySupper, and from the start, I was inspired by her story...the reality and shock of finding out that the things most precious in the world to her, her daughters, were born with Classic Galactosemia.

Now, I had absolutely no idea what Galactosemia was.  Classic Galactosemia is only managed through diet, by eliminating milk sugars from the diet, to be exact.  I'm not gonna lie, the thought of this scares the bejeesus out of me!  I think that I would be a complete mess upon finding out that my children had any food allergies...sitting next to them during school lunch, scouring the treats brought in for classroom parties, following them around with an epi pen.  You know, that sort of thing.

I feel very fortunate that food allergies are not something that I have to worry about on a daily basis.  However, I definitely think that it's important to have some sort of basic understanding about them.  Why those with Galactosemia can't have milk sugars...and what food has milk sugars in it.  What exactly is a Celiac and what ingredients are gluten-free.  Not to mention the ones that seem a bit more straight-forward like nut allergies, lactose intolerance, shellfish allergies, soy allergies, etc.

So yeah, basically what I'm trying to say is that I want to have some good recipes in my arsenal in case I want to cook something for a friend or family member with special dietary needs.  I know there are plenty of things that are "naturally" dairy free.  Things that don't normally have dairy in them.  But if you know me, you know that I want to go a step further and take something that is known for dairy turn that into a dish that those on dairy-free diets can enjoy.

Always doing things the hard way...

Now, I'm a huge fan of Coconut Cream Pie, I love it's silky texture, and the big, puffy clouds of cream on top.  And though this pie is not exactly the same - it is still rich and custardy, and even creamy...without the use of dairy or eggs.  But what I love best about it is the in-your-face coconut taste!

Coconut No-Cream Pie

This Coconut No-Cream Pie is rich and custardy without the use of dairy or eggs. What I love best about it is the in-your-face coconut taste!

Prep Time: 10-15 minutes

Cook Time: 60 minutes

Keywords: bake dessert nut-free soy-free vegan dairy-free gluten-free coconut coconut milk pie

Ingredients (1 (8 or 9-inch) pie)

for the Chocolate Crumb Crust:

• 3 ounces (1/4 cup + 2 tablespoons) Earth Balance Baking Sticks, melted
• 7-1/2 ounces chocolate animal crackers, chocolate graham crackers, chocolate wafer cookies

for the pie filling:

• 1 (12 ounce) package firm silken tofu, drained
• 1 (14 ounce) can full-fat coconut milk
• 3/4 cup raw cane sugar
• 1/3 cup cornstarch
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon sea salt
• few grates of fresh ginger
• 1 cup unsweetened, finely shredded coconut
• 1/2 cup unsweetened large flake coconut (or shaved)

Instructions

making the crust:

Preheat the oven to 350° F.

Process the chocolate cookies in a food processor until you have fine crumbs. Drizzle in melted butter and process until it is combined.

Dump the whole mess out into an 8 or 9-inch pie plate and press it evenly into it, both on the bottom and up the sides. The thickness of your crust depends on the size of the pie plate you use. Bake for 10-15 minutes (less for 9-inch, more for 8-inch). Remove from oven and set on a baking sheet. Leave the oven on.

making the filling:

Rinse the bowl of the food processor and dry it out. Combine the tofu and coconut milk in the food processor (you could also do this in the jar of a blender, but since you're already using your food processor...) and process until smooth. Add sugar, cornstarch, vanilla and almond extracts, salt, and nutmeg; process again to combine well. Pour out into a large measuring cup with a spout and stir in the finely shredded coconut.

Pour the mixture into the pie crust that is now sitting on a baking sheet. If you used the smaller pie plate, you will have some mixture left over (discard or use for something else). Slide into the oven and bake for 30-40 minutes (again, longer for the smaller pie plate), or until the center of the pie is set, but still very wobbly. Scatter the larger flake (shaved) coconut over the top of the pie, and return to oven for another 10-15 minutes, or until the coconut flakes are toasted.

Allow to cool to room temperature on a wire rack before transferring to the fridge to cool for at least 3 hours before serving. Store, wrapped/covered in the fridge for a couple of days.

*notes:

Feel free to substitute your favorite non-dairy butter substitute in the same proportions.

Substitute gluten-free chocolate cookies in the crust to make the pie entirely gluten-free.

To make larger flake coconut shreds, peel a coconut and remove any thin, hard brown outer that still clings to it using a paring knife. Once you have only the snowy white coconut meat, use a vegetable peeler to shave coconut off in large shreds. You could grate the coconut to get the fine shreds, or you could use store-bought.

adapted from Allergy-Friendly Food for Families

Thanks so much for hanging out with me today while Bea is in Germany!  I am so grateful to have made such a wonderful friend through blogging.  On a normal day, you can find me one of several places, my blog girlichef - or on facebook, twitter, or my addiction favorite spot of all, instagram.