MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Coconut Thai soup Ingredients: 5 garlic cloves, chopped 3 shallots, chopped 1 cup of coconut cream 1 tsp of red curry paste 2 stems of lemon grass 4 pepper corns 2/3 cup of coconut milk 2/3 cup of chicken stock 1 small red hot pepper, cleaned and chopped 3 tbsp of fresh coriander, chopped 1 tsp of brown sugar 2 tbsp of fresh galangal, chopped 7 lime leaves 2 tbsp of lime juice 2 tbsp of fish sauce 4 chicken breasts, boneless, skinless and cut into small and thin strips Directions: Add the curry paste, lemon grass, shallots and peppercorns to a food processor. Blend the ingredients well. Bring the coconut cream to a boil in a wok. Add the processed ingredients and simmer for 5 minutes. Add the coconut milk and chicken stock. Bring the ingredients to a boil and add the galangal and lime leaves. Reduce the heat. Simmer for 5 minutes. Add the chicken and simmer on low for 5- 8minutes. Add the limejuice, coriander, fish sauce and sugar. Serves: 4 persons       Onion and parsnip soup Ingredients: 3 tbsp of butter 2 1/2 tbsp of brown sugar 2 large onions, sliced thinly 3/4 cup of dry white wine 2 1/2 parsnips, peeled and chopped thinly 1/4 cup of heavy cream 1 1/2 liters of vegetable stock Directions: Add the butter onions and sugar in a pan and simmer on a low heat for 10 minutes. Add the parsnips and wine and simmer for another 20 minutes. Add the vegetable stock and simmer the soup for another 10 minutes. Allow the soup to cool before adding it to a food processor and processing it on high until the ingredients are well blended. Drizzle and sprinkle the cream and thyme as a garnish on top of the soup. Serves: 4 persons	Win a $100 Visa Gift Card Save money in the kitchen Sponsor a contest on MamasHealth.com
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