In the soup – literally

Thai chicken coconut soup

• 1 quart chicken broth or stock
• 13-ounce can unsweetened coconut milk
• 1 stalk lemon grass, crushed (optional)
• 13-ounce can straw mushrooms, drained
• 3-inch piece of fresh ginger, peeled and finely minced
• 3-inch jalapeño pepper, seeded and minced
• 2 large garlic cloves, peeled and chopped
• 3 tablespoons nam pla, or 3 flat anchovies, rinsed and mashed
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• Juice of 4 limes
• Freshly ground black pepper to taste
• 1 pound boneless, skinless chicken breasts, thinly sliced
• Fresh cilantro, rinsed and chopped, for garnish

Bring chicken stock and coconut milk to a boil in a large pot. Add remaining ingredients and simmer 5 to 7 minutes, until chicken loses its pinkness.
Taste and adjust seasonings if necessary.
Serve in heated soup bowls. Garnish with chopped cilantro.

Swedish split pea soup

• 8 cups water or vegetable broth
• 1 hambone, ham hock, or 2 cups diced, cooked ham
• 1 pound yellow or green dried split peas, rinsed
• 1 or 2 carrots, peeled and coarsely chopped
• 1 large onion, peeled and chopped
• 1 large celery rib, chopped
• 2 garlic cloves, peeled and chopped
• 1 teaspoon dried thyme
• 1 teaspoon fresh rosemary, chopped (optional)
• 2 bay leaves
• Freshly ground black pepper to taste
• Chopped parsley for garnish

In a large soup pot, combine water or broth, hambone or cooked ham, and peas. Bring to a boil and simmer, partly covered, for 1 hour.

Add remaining ingredients and simmer, uncovered, for about another hour or until soup has reached desired consistency.

Remove bay leaves and hambone; dice meat and return meat to soup.

Top with parsley.

Makes about 6 cups.

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