Thai-Style Shrimp/Chicken and Rice Soup

Adapted from Gourmet 2005 Cookbook (also found here: https://www.epicurious.com/recipes/food/views/thai-style-chicken-and-rice-soup-109019)

I was worried the curry paste might make it too spicy; it really wasn't spicy at all, and I think by using chicken in place of shrimp and skipping the fish sauce, this would make a tasty top-8 allergen free dinner.

INGREDIENTS

8 cups homemade chicken stock 

1 heaping tablespoon Thai green curry paste*

4 garlic cloves, coarsely chopped

1 (2-inch) piece peeled fresh ginger, coarsely chopped

1 teaspoon coriander seeds, crushed I only had ground coriander, since it is run through a paper towel, I just used that instead

2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)

1 cup jasmine rice

3 stalks celery, medium chop

1 cup carrots, medium chop

3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined

1 (13- to 14-oz) can unsweetened coconut milk, stirred well I used light since that's what I had

2 tablespoons Asian fish sauce

2 tablespoons fresh lime juice

1 1/2 teaspoons salt, or to taste

Accompaniment: lime wedges

PREPARATION

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes. The celery and carrots are my additions; I added them with the rice, and I thought the texture was perfect.

Add shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro. I added a dash of fish sauce and lime juice to my bowl right before I ate my lunch.

*Available at Asian markets, some specialty foods shops, and some supermarkets.

New Bedford Clam Chowder

My mother-in-law makes this for Christmas every year. She got it from a woman she did some catering for when she lived in Boston, so it's authentic and has some nice family history behind it. It's not as thick as most clam chowders. I would guess this is because of the lack of potatoes.

2 T salt pork cubes (or 2 T butter and 1 t bacon pieces)*
1/2 c chopped onion
1 lb scallops
2 10 oz cans whole baby clams with juice
1/4 c butter
1/4 c sherry or white cooking wine
2 c whole milk
2 c cream
salt, pepper, parsley to taste

Saute salt pork cubes until crisp, discard pork cubes and saute onion in remaining fat until soft (The only salt pork I could find required me to buy a pound of it, which I wasn't willing to do for 2 T of it. Then, I meant to use the bacon instead, but I got lazy, so I just added a little more salt).

Dredge scallops in flour. Shake off excess and brown lightly in pan. Add wine or sherry and simmer briefly (to cook). Add remaining ingredients and simmer gently until warmed through.

This recipe will feed 8 adults with leftovers. I forgot this and doubled the butter and nothing else, which made it rich and delicious, but more for something to dip your bread in rather than a soup to eat. Next year, I'll get it right!