YOU ALL were amazing, generous, and a fun crowd! 273 people (including 84 kids) attended this years Big Soup Party. You gave $4,167.12 last night at the Big Soup Party...and an extra special donation of $6,000 in the name of soup... making the grand total $10,167.12.
2 - 14 oz can Cannelloni beans (1/2 with rosemary)
3 tsp fresh oregano
1 tsp crushed red pepper
6 cups of stock
1 - 28oz can crushed tomatoes
small cooked pasta
Heat: oil, onions, celery, carrots, garlic. puree the fresh rosemary with half of a can of beans. Add to pot, with thyme, bay leaf, crushed peppers, and oregano Add stock and tomatoes. cook until boiling and vegetables are soft. Pour over small cooked pasta. enjoy.
2 TBSP + 1 tsp Thai Kitchen® Roasted Red Chili Paste
1/4 cup fresh mushrooms
1 small onion, thinly sliced
5 dried Thai chilies, crushed
1 - 14.5 oz diced tomatoes with broth
2 green onions
1/4 cup Cilantro sprigs
top with bok choy / green onions / cilantro
BRING broth, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lemongrass and kaffir lime leaves.
STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.
LADLE into soup bowls. Garnish with cilantro.
THAI Kitchen Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.