Are you ready for some soup? Some truly amazing soup?
It’s not Tom Kha Gai (traditional Thai coconut soup), but it’s similar – and I’d like to believe it’s a little better.
At least it’s more colorful.
And you know when you find those special, rare items at the market you simply MUST pick up for any and all reasons, ahem – Meyer Lemons? Well, blood oranges are another one of those objects to add to your “must have” list when you catch them calling to you from across the store.
So, here you go: it’s creamy, it’s spicy, it’s sweet, it’s savory, it’s salubrious. And, it’s SOUP: Blood Orange Coconut Ginger Soup
Blood Orange Coconut Ginger Soup
2 Tbs. olive oil
1/2 white onion, finely chopped
sea salt and pepper
1-2 chicken breasts (optional – omit for a vegan version)
1 Fresno chili pepper, seeded and finely chopped
1 rainbow bell pepper (or red, yellow, or orange), seeded and chopped
1 Tbs. fresh ginger, grated
juice and zest of 1 blood orange
15 oz. full fat coconut milk
fresh cilantro
In a large pot, heat the oil over medium heat.
Add the onions and salt and pepper and coat well with the oil.
If adding the chicken, add that to the onions. Cover and cook for 5-6 minutes, stirring well (and making sure the chicken is cooked through).
Remove the chicken from the pot and shred between two forks. Set aside.
Meanwhile, add the chili pepper, bell pepper, and ginger, sautéing until soft and fragrant.
Reduce heat to a simmer and stir in the orange zest and juice, as well as the coconut milk.
Add the chicken back into the pot (optional) and simmer 3-5 minutes more.
Serve topped with fresh cilantro and any remaining blood orange slices.
****I LOVE it when readers (you) interact with me. LOVE IT!
I recently received and email from a follower who adapted this recipe with the addition of shrimp and carrots.
WOWZA! It looks great!
Here’s the recipe: DO IT!
Blood Orange Coconut Ginger Carrot Soup
Adapted by Linda Vadász
2 Tbs. olive oil
1/2 sweet onion, finely chopped
3 medium carrots, peeled and sliced into ¼ inch discs
sea salt and pepper, to taste
1 Fresno chili pepper, seeded and finely chopped (or 1-2 tsp. chili-garlic sauce)
1 rainbow bell pepper (or red, yellow, or orange), seeded and chopped
1 Tbs. fresh ginger, grated
juice and zest of one blood orange, plus a second one, sliced, for garnish
15 oz. full fat coconut milk
fresh cilantro
In a 6 quart pot, heat the oil over medium heat.
Add the onions, carrots, salt and pepper and coat well with the oil.
Cover and cook over low heat for 8-10 minutes, stirring occasionally, until the carrots are soft.
Meanwhile, add the chili pepper, bell pepper, and ginger, sautéing until soft and fragrant.
Reduce heat to a simmer and stir in the orange zest and juice, as well as the coconut milk.
Using an immersion blender, purée the soup.
Serve topped with fresh cilantro and remaining blood orange slices.
Grill 8 large shrimp. Peel and chop half. Leave the other four whole and place around the bowls. Serve with slices of baguette.
