Soup in summer is strange

I love soup.  That is one of my favorite things about fall in the northwest…cooking warm or spicy foods to warm you up after being out in the wind and rain of Portland.

It’s never really like that here in Kenya.  It pretty much feels like summer year-round, so now, even though it is strange, we eat soup in the summer.  I can’t give up soup!

I’m gonna try the Ginger-scented Apple-squash soup recipe that my friend cooked up and raved about on her blog.  If I could find the ingredients here, I’d also be making this, which I think is a favorite of my friend Erin.

 pre=””>THAI CHICKEN COCONUT SOAP (TOM KHA GAI)  from Sunset Magazine 2008

Yield: Serves 4


  • 1  can (14 oz.) coconut milk
  • 1  can (14 oz.) reduced-sodium chicken broth
  • 6  quarter-size slices fresh ginger
  • 1  stalk fresh lemongrass, cut in 1-in. pieces
  • 1  pound  boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1  cup  sliced mushrooms
  • 1  tablespoon  fresh lime juice
  • 1  tablespoon  Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1  teaspoon  sugar
  • 1  teaspoon  Thai chili paste
  • 1/4  cup  fresh basil leaves
  • 1/4  cup  fresh cilantro


In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

I love that this has just 7.2 carbs per 1 1/2 cup serving!  Just my kind of meal these days!  Some of the reviews added egg noodles from Trader Joes or rice to bulk the soup up. 

If any of you decide to try it, let me know what you think!!!


5 responses to this post.

  1. Posted by AMERIKA on November 3, 2009 at 7:08 pm

    You put SOAP in the title of this one too! (Soap on the brain?)


  2. Posted by Angie Battle on November 4, 2009 at 12:01 am

    Um, I do believe I’ll take that challenge and make the soup–soap–whatever. I’m going to eat it, rather than lather it on my body, so I guess I’m doing the soup version

    I’ll let you know–sounds so so good. I’ve got some other low carb recipes that I think you’d like–I’ll try to email some shortly.

    Love ya!


  3. Posted by connie clemens on November 4, 2009 at 12:43 am

    We make this soup too… It’s fabulous! My husband uses galanga- Thai ginger, I believe.He also likes fish sauce with an boy emperor on the bottle… can’t remember the name. Some fish sauces are over the top in fishiness. He likes to sweat fromm the spiciness so he can cool-off. Maybe that’s why people eat soup in hot places.


  4. Posted by Anna on November 5, 2009 at 6:54 am



  5. Posted by erin on November 7, 2009 at 10:14 am

    You are correct. Love that soup. Chris made Lime Chicken Avocado soup last week in your honor, but we used pork instead of chicken and it was grub! I would love that apple whatever soup, maybe I should cook something? Wait, Chris is in charge of that one. Maybe HE should cook it!


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