Coconut Lime Soup

I had some leftover coconut milk in the fridge and some limes, so what to do?

It’s been a rainy-movie-soup sort of day. 🙂

4 cups low sodium chicken broth
1 can (1.5 oz.) coconut milk
3 tablespoons fish sauce
2 teaspoons sugar
4 Thai chilies, stems cut off
6 tablespoons fresh lime juice (3-4 limes)
2 cups bean sprouts
1 teaspoon dried cilantro leaves
salt and pepper, to taste

1. Boil the chicken broth in a large pot on high heat. Turn the heat to medium and simmer for 10 minutes.
2. Add the coconut milk and return to simmer for 3 minutes.
3. Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and dried cilantro leaves. Put in a dash of salt and pepper, to taste.

4 servings


There’s nothing like a bowl of mussels, fish, and shrimp in a tomato broth on a cloudy, rainy day. 🙂


2 tablespoons butter
1 small onion, chopped
1 garlic clove, minced
1/2 can tomato sauce
1/2 can chicken broth
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 cup white wine
1 tomato, chopped
10 large shrimp, peeled and deveined
2 pounds mussels, cleaned and debearded
1 cod filet, cubed

1. Over medium-low heat, melt butter in a large stockpot. Add onions and garlic. Cook slowly, stirring occasionally until onions are soft.
2. Add chicken broth, tomato sauce, bay leaf, basil, parsley, thyme, oregano, tomato, and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, mussels, and fish. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Serve warm.

2 servings

Soondubu Jjigae (Soft Tofu Stew)

I first had a version of soondubu back in Cali. My friends and I would go to the Korean tofu houses in our area (Monterey Park), and I always had to order it. Mine would always be vegetarian and not spicy, and with the rice and the side dishes, I never got full. I always wanted more. Now in Korea, I can have it all the time, and it’s cheaper in the restaurant than making it on my own. There’s a kimpab shop below my workplace, and I love going there for their soondubu. It’s delicious, spicy, filling, and it comes with a few clams but I leave them as they are. After having it there, I decided to make it at home. I’ve taken out the clams, and simplified the recipe to merely the soup, soft tofu, enoki mushrooms, and an egg. It has taken me several tries, but I think I’ve managed it.

I’ll post the recipe another time.

Vegetable Soup with Carrots, Potatoes, and Cabbage

Another recipe that my mom used to make. I’m a huge fan of soup, and if you make a large pot of it, it can last you for a week. The carrots and potatoes make it very hearty, and I just like the texture of the cabbage.

6 cups water
4 chicken bullion cubes
1/2 can tomato puree
3 medium-sized carrots
4 small potatoes
1/4 cabbage head
1 tablespoon dried mixed herbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic, minced

1. Boil water on high heat in large pot and drop in chicken bullion cubes, wait to dissolve. Mix in tomato puree.
2. Clean and peel carrots and potatoes. Chop into bite-sized cubes.
3. Mix in carrots and potatoes with herbs, salt, black pepper, red pepper flakes, and minced garlic into pot. Cover pot with lid and turn heat down to simmer. Simmer for 1 1/2 hours, or until carrots and potatoes are tender.
4. Chop cabbage head and mix into pot. Simmer for another half hour.

6 servings