Thai Coconut Curry

I came up with this recipe after blending a bunch of ideas I found online. The result is one of the yummiest soups I've ever made! So good as leftovers too!

INGREDIENTS

1/2 tube lemon grass (available in the produce section)

sliced mushrooms

1/4 onion sliced - sautee this in a pan 

1/2 jar yellow curry paste

1 red pepper cut in matchsticks

1 carrot shredded

2 cans coconut milk

2 tbs fish sauce

1 carton chicken broth + 4 bullion cubes and 4 c water

1/2 cup cilantro stems

few sprinkles of ginger

3 chicken breasts, cooked and shredded

1-2 tbs lime juice

DIRECTIONS

• Saute the first 4 ingredients in a pan until the mushrooms are slightly cooked and the onions are translucent.
• Add all ingredients to the crock pot. Cook for 3-4 hours on high or until red peppers are slightly soft.
• Serve with a scoop of Jasmine rice in each bowl, topped with a little cilantro and a squeeze of lime juice.

Potato Ham Chowder

INGREDIENTS

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups frozen corn kernels
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 2 russet potatoes, peeled and diced
• 1 cup diced ham
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
• adapted from damndelicious.net