Tipps in the Kitch

Detox Cabbage Soup

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Long time no talk, my friends! I’ve been a little under the weather the past few days and it really slowed me down, I tell ya! Being sick really makes you appreciate your health.  Not that I don’t always, but I do more than ever today.  I am finally feeling slightly better, my cough is subsiding and I actually feel like cooking again. I can’t say that I’d be into eating a cheeseburger just yet, which is why I made a big ole batch of this Detox Cabbage Soup. Veggie Central and I’m so excited about it. I love veggies and I LOVE cabbage.  This soup is loaded with so many healthy and nutritious things and is just perfect for a quick reset.

Detox Cabbage Soup

You know I’m sick when:

1. I don’t feel like cooking.

2. A glass of wine sounds absolutely horrific.

3.  I don’t have an appetite.





Say WHAT? I’ve ALWAYS had an appetite. Probably more than the normal human.  I was that kid shoving chocolate cake in my face at every single birthday party.  What? I love cake.

Okay, yes, back to detoxing. This soup is perfect.  It’s loaded with veggies and has so much flavor.  Just do it- Your body will love you!

Detox Cabbage Soup

 

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Detox Cabbage Soup

Detox Cabbage Soup

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8-10 1x
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Ingredients

  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 4 celery stalks, chopped
  • 3 large carrots, peeled and chopped
  • 1 zucchini squash, quartered
  • 1 green bell pepper, diced
  • 1 c sliced okra
  • 1 1/2 c frozen green beans
  • 28 oz can fire roasted diced tomatoes
  • 8 oz can tomato sauce
  • 6 c vegetable or chicken broth
  • 1/2 head green cabbage, thinly sliced
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • Fresh parsley or cilantro, as garnish

Instructions

  1. Heat 2 T olive oil in a large stockpot. When oil is hot, add onion and garlic; sauté for 1-2 minutes.
  2. Now add the celery, carrot, zucchini, bell pepper, okra, and green beans; cook for 5-6 minutes, until carrots are slightly tender.
  3. Add in diced tomatoes, tomato sauce, broth, and spices; bring to a boil then reduce heat and add cabbage. Simmer for about 20 minutes. Add more broth if needed and adjust salt to taste.
  4. Serve in bowls with freshly chopped parsley or cilantro.
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Roasted Red Pepper Gouda Soup

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Soup du jour, you ask? Roasted Red Pepper Gouda Soup.  SCORE!!!

Roasted Red Pepper Soup

While brunching with some friends in Denver about a month ago, I had the BEST Roasted Red Pepper Gouda Soup, and instantly knew I wanted and needed to re-create the goodness.  I could have devoured a vat of that stuff.  I’m talkin’ the creamiest roasted deliciousness you’ve ever had that would make anyone’s heart flutter.

I was also having quite the time with my best friends AND it was snowing outside which obvi made for an even cozier situation, but I still would have fallen in love and re-created this soup nonetheless.




There is always the option to roast your own peppers which I love doing, but for the sake of convenience and time in the present moment, you can definitely use jarred roasted red peppers.   If you are roasting your own peppers (you won’t regret it),  preheat your broiler and line a baking sheet with foil or parchment paper.  Roast the peppers for a few minutes per side, or until all sides are very charred.  Once the peppers are fully roasted, remove from the oven and cover tighly with foil for about 10 minutes or so.  Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds.  Slice into strips and voila!

I served this bowl of YUM with homemade Parmesan Croutons and fresh chives, and I’m fairly certain it would be perfect with a side of mixed greens or perhaps a turkey panini?

Okay, let’s do this thing! Bon Appetit!!
Roasted Red Pepper Soup
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Roasted Red Pepper Soup

Roasted Red Pepper Gouda Soup

★★★★★

5 from 1 reviews
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 3 1x
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Ingredients

  • 2 T butter
  • 3 medium red bell peppers, roasted, skin and seeds removed
  • 1/2 yellow onion, diced
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • 2 1/2 c chicken broth (or vegetable broth)
  • 1/4 tsp thyme
  • dash of cayenne pepper
  • Salt and ground pepper to taste
  • 1/2 tsp sugar
  • 1/2 c heavy cream
  • 3/4 c Gouda cheese, grated
  • Chopped chives, as garnish

Instructions

  1. Preheat your broiler and line a baking sheet with foil. Place the bell peppers directly onto the foil and roast for about 5 minutes per side, until nicely charred and then rotate until all sides are charred.
  2. Remove from the oven and tightly cover with foil for about 10 minutes. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and set aside.
  3. Meanwhile, melt butter in a large stock pot over medium heat. Add onion, garlic, celery, and carrot; cook for 8-10 minutes, stirring frequently until carrots are tender.
  4. Add roasted red peppers, broth, and spices; bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  5. Puree soup using an immersion blender or transfer to food processor and puree in batches. Return to pot and add cream, gouda, and sugar. Cook over low heat until cheese has melted.
  6. Serve in bowls with fresh chives and toasted garlic bread.
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Corn & Potato Chowder

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Hi, Everyone! Let’s make this Monday a great one, why don’t we! Today’s post is yet another soup. I clearly really really really love soup. Soup of all kinds and all flaves. But today’s soup is a Corn & Potato Chowder that might be the coziest of them all. Chunky Potatoes and Creamy Corn join forces to create one delicious pot of love.

Corn & Potato Chowder

Do you all love soup as much as I do? I mean lets get real: they are SO easy, only one pot is required, it’s comforting, healthy, and always delicious. The list of why I love soup is never ending, but I will stop there.




This Chowder is easy as pie. Chop up those onions and garlic (a necessity of pretty much any recipe) and set those babies aside. Now peel your potatoes and cut them into 1 inch cubes. Heat some oil in a stock pot, throw in the onion, garlic, and potatoes and saute for 5-7 minutes. Toss in those spices and give it a good stir. Once the spices are nice and fragrant, pour in the broth and flour mixture and bring to a rolling boil. Reduce the heat and let simmer for a good 40-45 minutes, stirring every 10 minutes or so. Once the potatoes are soft and the soup has thickened up, stir in the cream. Season with more salt & pepper if necessary. Serve in bowls and top with fresh chives!! ENJOY!!

Corn & Potato Chowder

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Corn & Potato Chowder

Corn & Potato Chowder

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-5 1x
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Description

This Creamy & Delicious Corn & Potato Chowder makes for the perfect weeknight meal. It’s so easy and perfect for the entire family!

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Ingredients

  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 russet potatoes, peeled and cut into 1 inch cubes
  • 5 1/2 c chicken stock
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 1/2 c whole milk
  • 2 T flour
  • 4 T water
  • 1 15 oz can sweet corn, drained and rinsed
  • Chopped chives, as garnish

Instructions

  1. Heat oil in a large stockpot. When oil is hot, add onion, garlic, and potatoes; saute for 5-7 minutes.
  2. Meanwhile add water to a small bowl, then mix in the flour and whisk until runny and no lumps remain. Add more water if necessary, and set Aside.
  3. Toss the spices into the pot and give it a good stir. Once the spices are nice and fragrant, pour in the broth and flour mixture, and bring to a boil. Cover and let simmer for 40-45 minutes, stirring every so often.
  4. Once the potatoes have softened and the soup has thickened, stir in the milik & add more salt & pepper, if necessary.
  5. Serve in Bowls with fresh chives and ENJOY!!!
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Curried Cauliflower and Chickpea Soup

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This Curried Cauliflower and Chickpea Soup is just what the doctor ordered.

Curried Cauliflower and Chickpea Soup

I’m beyond determined to do whatever it takes not to get the dreaded Flu that’s going around right now. I’m actually not normally a germophone, but i’ve been washing my hands like a serious crazy person lately.  But in addition to that, i’ve also been loading up on all the “flu-fighting” foods, if you will.  Which brings me straight to this bowl of goodness.  It’s loaded with Cauliflower, Turmeric, and Garlic.. all things that are great for fighting off cold & flu symptoms.




  • Cauliflower is rich in antioxidants that help to boost immune system, specifically glutathione, a super hero antioxidant that helps fight off infection.
  • Turmeric (aka, The Wonder Herb) has anti-inflammatory properties that can help fight infection and aid in digestion, and has also been shown to lessen the damage caused by free radicals in your system.
  • Garlic is loaded with potassium, calcium, and sulfur containing compounds that have been shown to enhance immune function and disease-fighting response of certain white blood cells in the body when they encounter the dreaded cold or flu.

SO. What i’m trying to say is….you need this soup, and you need it now.

Not only does it have numerous health benefits, it’s wildly delicious and easy!  Simply roast the cauliflower and chickpeas until golden, then blend it all up and serve.  This is the creamiest bowl of yum, and I can assure you- your family and immune system will thank you.

Curried Cauliflower and Chickpea Soup

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Curried Cauliflower and Chickpea Soup

Curried Cauliflower and Chickpea Soup

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
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Ingredients

  • 3–4 T Olive Oil
  • I head of cauliflower, stems removed, chopped into florets
  • 1 yellow onion, roughly chopped into 2 inch pieces
  • 1–15 oz can chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • 3/4 tsp cumin
  • 1/2 tsp turmeric
  • 3 tsp curry powder
  • 1 tsp roasted garlic powder
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 1/2 c chicken broth
  • 1– 15 oz can coconut milk
  • Chopped Cilantro, as garnish

Instructions

  1. Preheat oven to 425 and line baking sheet with parchment paper.
  2. Toss cauliflower, chickpeas, and onion with olive oil, garlic, cumin, turmeric, curry powder, garlic powder, salt & pepper. Spread into an even layer on your baking sheet, and bake for 25-30 minutes, tossing after 15 minutes.
  3. When cauliflower and chickpeas are nicely roasted, place about 1/2 c of the roasted mixture aside and transfer the rest to your blender or food possessor.
  4. Add chicken broth and coconut milk to blender and blend until smooth and creamy. Adjust seasonings to taste.
  5. Serve in bowls topped with roasted cauliflower and chickpeas and garnish with fresh cilantro.
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Vegetable Soup

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Two things i’m loving about today: this Vegetable Soup & the Cold Temps outside.

Texas doesn’t get cold very often, so when it does, I soak up every moment!  I love getting cozy with a big bowl of soup and turning on a good flick.

Vegetable Soup





This Pot of Vegetable soup is so incredibly easy, hearty, and delicious.  I could easily eat 4 bowls of it in one sitting, but that mighttttt be veggie overload.

I’m off work today all cozied up at home with my sweet cuddly pup & a big pot of yummy soup on the stove. That’s an ideal winter day if you ask me. This soup can be thrown together ahead of time, and you can just let it simmer on the stove for a few hours or re-heat when you’re ready to eat.  I prefer my vegetable soup be served with saltines, but of course serve it with whatever your heart desires.

Stay warm out there, friends!  And enjoy this delicious soup!!!

Vegetable Soup

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Vegetable Soup

Vegetable Soup

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-7 1x
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Ingredients

  • 2 T olive oil
  • 1 yellow onion, diced
  • 3–4 yukon gold potatoes, peeled and quartered
  • 5 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 c chicken or vegetable stock
  • 1 1/2 c green beans (frozen or fresh)
  • 1 1/4 c peas (frozen or fresh)
  • 1 14.5 oz can corn, drained and rinsed
  • 1 28 oz can diced tomatoes
  • 1 T tomato paste
  • 1–2 tsp fresh thyme
  • 1/4 tsp italian seasoning
  • 2 bay leaves
  • salt & pepper to taste
  • 1/4 c fresh chopped parsley

Instructions

  1. Heat oil in a large stock pot over medium heat.
  2. Add onions, carrots, celery, and garlic, and saute for 3-4 minutes.
  3. Add in tomatoes, broth, potatoes, and spices, and bring to a boil. Reduce heat to medium-low, and simmer for 20-25 minutes, or until potaotes are tender. Then add green beans, peas, and corn, and cook an additional 5-10 minutes.
  4. Serve in Bowls with Saltine Crackers.
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White Chili

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This is literally the BEST White Chili recipe.  It’s been my go-to for over 6 years now, and I can almost guarantee I make it a few times every year.  My old roomie texted me the other day asking where this recipe was on the blog (I used to make it allll the time when we lived together), and I was like gal just search for it… well, as I started looking and looking…, it was NO WHERE to be found.  Unacceptable. I knew I had to get the recipe posted STAT so you babes could still enjoy during soup season.

White Chili

It’s loaded with shredded chicken, chicken broth, navy beans, green chiles, and all kinds of delicious spices, and of course, any and all toppings.  Go ahead, load it UP.  I personally love topping this white chili with diced tomatoes, red onion, cubed avocado, jalepeno, chopped cilantro, a squeeze of lime, and a dollop of salsa.  It’s such a yummy and flavorful combo.





If you’d like to make this in your crockpot, go right ahead!  Put your raw chicken in the crockpot with onion, garlic, broth, and spices.  Cook on low for 6 hours or on high for 8.  Wait to add the beans and green chiles until 20-30 minutes before serving so they don’t get mushy.

Serve in bowls with toppings of choice and tortilla chips! YUMMMMM to the O!

The Best White Chicken Chili Recipe

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The Best White Chicken Chili Recipe

White Chicken Chili

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 1x
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Ingredients

  • 2 T olive oil
  • 2– 15 oz cans of navy beans, drained and rinsed
  • 6 1/2 c chicken broth
  • 1 lb boneless skinless chicken breasts, cooked and shredded or 1 rotisserie chicken
  • 1 white onion, diced
  • 2 tsp minced garlic
  • 1 tsp salt, more to taste
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 4 oz can diced green chiles
  • 1 1/4 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 small dash of ground cloves (a little goes a long way!)

TOPPINGS:

  • Shredded monterey jack cheese
  • Jalepeno slices
  • Diced red onion
  • Avocado
  • Diced cherry tomatoes
  • Chopped cilantro
  • Salsa
  • Tortilla chips

Instructions

STOVE TOP:

  1. Heat oil in a large stock pot or dutch oven. Add onion and garlic, saute for 3-4 minutes, until onion becomes translucent and garlic is fragrant.
  2. Add broth, beans, chiles, and spices, bring to a boil, then reduce heat, cover and simmer for 20-30 minutes.
  3. Meanwhile cook your chicken by method of choice; baking or poaching, or shred and set aside if using a rotisserie chicken.
  4. Once the chicken is fully cooked through, shred and set aside. I like to transfer my cooked chicken breasts to my kitchen aid stand mixer with the paddle attachment and let that do the shredding for me. Works like a charm every time! You can also use two forks to shred.
  5. Now add chicken, stir and let simmer another 10 minutes or so.
  6. Serve in Bowls with tortilla chips and toppings of choice!

INSTANT POT:

  1. Select the saute function on your instant pot. Wait 1 minute for it to heat up. Add oil, onion and garlic and sauté for a minute or so. Press cancel on your instant pot.
  2. Now add raw chicken breasts, broth, green chiles, beans, and spices, and stir to combine. Close the lid and make sure the valve is set to the “sealing” position.
  3. Cook at high pressure for 15 minutes.
  4. Let it naturally de-pressurize for 8-10 minutes, then carefully (don’t put your face in front or near valve!) switch the valve to “venting” to completely release the steam before opening the lid.

CROCK POT:

  1. Add onion, garlic, chicken, broth, and spices to your crockpot; cook on low for 6-8 hours or on high for 2-4 hours (depending on the strength of your crockpot)
  2. Once the chicken is cooked, remove from the crockpot and shred using stand mixer or two forks.
  3. Add beans, chiles, and chicken back to pot and cook another 20 minutes.
  4. Serve in bowls with toppings of choice!  I highly recommend topping with cilantro, red onion, tomatoes, and salsa.
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Lemon Chicken Detox Soup

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Happy New Year, everyone! Now that the holidays have come and gone, i’m ready and excited to load up on all the veggies.  This warm and cozy pot of Lemon Chicken Detox Soup is the perfect way to start the year off right.

Lemon Chicken Detox Soup

I don’t know about you, but the holidays really wore me out.  Don’t get me wrong, I love any excuse to get together with the gals and stay out way too late, however, i’m in desperate need of my beauty sleep and am so pumped to eat clean and green all January.





This Lemon Chicken Detox Soup is the perfect light yet satisfying bowl of goodness.  Its loaded with vegetables, shredded chicken, leafy greens, and delicious chicken broth. It’s a great way to cleanse without depriving yourself of nutrients and flavor.  Feel free to add any other vegetables you’d like, and if you want to go straight vegetarian, forego the Chicken and use vegetable broth instead.  It’s fairly simple to improvise and adjust to your liking, so don’t be shy! Let’s do this 2018!

Enjoy!

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Lemon Chicken Detox Soup

Lemon Chicken Detox Soup

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
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Ingredients

  • 2 T olive oil
  • Meat from 1 rotisserie chicken (or 2 1/2 c shredded chicken)
  • 1 yellow onion, diced
  • 1 shallot, minced
  • 5 cloves garlic, mined
  • 1 carrot, sliced
  • 2 celery stalks, sliced
  • 8 c chicken broth
  • 1 zucchini, cut into half moons
  • 1 c broccoli florets
  • 1 c cauliflower florets
  • 2 handfuls spinach
  • 2 handfuls chopped kale
  • 1/4 c chopped parsley
  • 1 1/2 teaspoon salt, more or less to taste
  • 1 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp fresh thyme
  • 1/2 tsp oregano
  • 1/4 tsp turmeric
  • zest and juice of 1/2 lemon

Instructions

  1. Heat oil in a large stock pot. When hot, add celery, carrots, onion, shallots, and garlic. Saute for 5-7 minutes.
  2. Add broccoli, cauliflower, and zucchini, and saute another 4-5 minutes.
  3. Pour in chicken broth and spices and bring to a boil; reduce heat and simmer for 15 minutes.
  4. Add spinach, kale, parsley, lemon zest and juice, and shredded chicken. Let simmer for another few minutes, or until greens are slightly wilted.
  5. Enjoy!
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Italian Beef and Pepper Tortellini Soup

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Italian Beef and Pepper Tortellini Soup

Winter is in full swing for a lot of you and Christmas is right around the corner, which can only mean one thing.. you’re on the look out for the coziest meals on the planet to wrap you up and keep you warm on those chilly days.  Which is why I’m here to share an easy and delicious recipe with you:

Italian Beef and Pepper Tortellini Soup!

Since I received such amazing feedback regarding my Italian Sausage and Spinach Tortellini Soup(thank you to everyone that reached out to me btw-i love you!), I couldn’t wait to create something a little different, but just as delicious for you guys.

This soup is quickly made in a large Stockpot or Dutch Oven and loaded with bell peppers,  ground beef, onion, garlic, tomatoes, kale, cheesy tortellini, and delicious spices.  It’s also so super easy.  I put my sous chef to work last night, so luckily for me I had everything chopped up and ready to go. However, with chopping included, this soup will be ready in 30 minutes or less!  It stores well in the fridge for up to 5 days, so I plan on eating it for lunch alllllll week long, and i’m definitely not mad about it.


If you are entertaining friends or family this weekend, this is a great go-to stress-free option!  It's extremely filling, and super comforting. I would recommend serving it in bowls with freshly grated parmesan & a side salad.  Your guests will thank you!

Italian Beef and pepper tortellini soup
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Beef Tortellini Soup with Kale and Peppers

Italian Beef and Pepper Tortellini Soup

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
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Ingredients

  • 2 T olive or avocado oil
  • 1 lb grass-fed ground beef
  • 6 garlic cloves, minced
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1– 28 oz can fire roasted tomatoes
  • 8 oz tomato sauce
  • 2–3 T tomato paste
  • 6 c beef broth
  • 10 oz package cheese tortellini
  • 1 bunch of kale, stems removed and roughly chopped
  • 1 1/2 tsp salt, more to taste
  • 3/4 tsp pepper
  • 1/8 tsp cayenne pepper, more to taste
  • 1 1/2 tsp dried oregano
  • 1/4 tsp crushed red peppers
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • Freshly grated parmesan, for serving

Instructions

  1. Heat oil in a large stock pot over medium high heat. Add onion and garlic; saute for 2-3 minutes.
  2. Add ground beef and cook, breaking up with the back of your spoon until no longer pink and fully cooked through. Drain the grease and add back to the stock pot.
  3. Add diced peppers to beef and onion mixture and saute another few minutes.
  4. Now add tomatoes, tomato sauce, broth, and spices; bring to a boil, then reduce heat, cover and simmer for 20-25 minutes.
  5. Add in the chopped kale and tortellini, stir, and cook another 3-4 minutes, until kale has wilted.
  6. Serve in bowls with freshly grated parmesan.
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Slow Cooker Rotel Chicken Soup

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Slow Cooker Rotel Chicken Soup, heyyyyy-ya.

Slow cooker soups are one of the greatest things to ever exist. I mean, who doesn’t love walking in the door after a busy day to a big pot of delicious soup and not to mention the yummy aroma filling the room? I know I do. My initial plan for this soup was to make my good ole white Chili recipe, but I randomly decided to add some black beans, which led to a can of corn, followed by a can of rotel, pickeld Jalepeños, etc. etc. I.couldn’t.stop.

The result, however, was straight up deliciousness. It’s like a white chili chicken tortilla soup on steroids. Simply throw everything but the beans, corn, and jalepenos into your crock before zipping out of the door. The chicken will shred perfectly when you get home, and all you’ll have to do is add in those last few items, and bowl it up!

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Crockpot Rotel Chicken Soup

Slow Cooker Rotel Chicken Soup

  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 5–6 1x
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Ingredients

  • 1.5 lb boneless skinless chicken breasts
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 4 c chicken broth
  • 15 oz can black beans, drained and rinsed
  • 15 oz can corn, drained and rinsed
  • 2– 15 oz cans rotel (or fire roasted diced tomatoes)
  • 1/2 Jalapeño, seeded and diced
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 1/4 tsp salt, more to taste
  • 1/4 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Juice of 1/2 lime
  • 1/4 c chopped cilantro
  • Optional toppings: chopped cilantro, red onion, avocado, cilantro, diced tomatoes, crema

Instructions

  1. Add everything but the beans, corn, lime juice, and cilantro to your slow Cooker. Cook on low for 5-6 hours or high for 4 hours.
  2. When chicken is cooked, remove from pot and transfer to cutting board or stand mixer, however you prefer to shred your chicken.  
  3. Add shredded chicken back to crock pot along with beans, corn, lime juice, and cilantro. Cover and cook on low an additional 5-10 minutes. 
  4. Serve in bowls with toppings of choice.
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Red Curry Shrimp Ramen Noodles

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Red Curry Shrimp Ramen Noodles comin’ atcha live on this rainy Sunday.

I think we can all agree that there isn’t anything cozier than a big bowl of soup when it’s cold and rainy outside. I sure hope you’re embracing soup season as much as we are because it’s simply the best.  If you’re looking to spice it up this week, then you’ve landed in the right spot.  Truth be told, i’ve fallen truly madly deeply in love with this red curry shrimp nood soup.  It’s quick, easy, and by far the most delicious thing i’ve consumed all weekend.  I mean, it literally explodes with flavor.

Red Curry Shrimp Ramen Noodles

And did I mention it’s made in ONE pot? Less clean up = a happy sous chef (Alessandro).

Hey, one person cooks & the other cleans, only fair right?

You should most definitely give this a whirl this week and you absolutely won’t be sorry.

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Red Curry Shrimp Ramen

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 2–4 1x
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Ingredients

  • 2 T butter
  • 2 large shallots
  • 5 cloves garlic
  • 10 shrimp, peeled and deveined
  • 1 zucchini squash, halved
  • 2 T red curry paste
  • 3/4 tsp ginger paste (or freshly grated ginger)
  • 1/4 c fish sauce
  • 1/4 c sweet chili sauce
  • 2 T soy sauce
  • 1 tsp sesame oil
  • 2 c vegetable stock
  • 1–14 oz can coconut milk
  • 6 oz ramen noodles
  • 1 tsp salt
  • Juice of 1 lime
  • Cilantro and Jalepeno slices, as garnish

Instructions

  1. In a medium sized bowl, combine red curry paste, ginger, fish sauce, chili sauce, soy sauce, and sesame oil; set aside.
  2. Heat butter in a large stockpot over medium heat. When butter is hot, add shallots & garlic, and saute 1-2 minutes.
  3. Add in shrimp and cook another 3-4 minutes until cooked through.
  4. Throw in zucchini and cook 1-2 minutes longer.
  5. Reduce heat to medium-low, stir in red curry mixture and season with salt and pepper.
  6. Pour in vegetable stock, coconut milk, and lime juice; simmer for 10-15 minutes.
  7. Add ramen noodles to pot and cook for another few minutes.
  8. Serve in bowls with cilantro and jalepenos.
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