#TKLucky7 Recipe #6 - Curry Chicken Satay Soup

Curry Chicken Satay Soup

1.5 C Thai Kitchen Jasmine Rice

8 C chicken stock

1 112g jar Thai Kitchen Yellow Curry Paste

1 227mL jar Thai Kitchen Peanut Satay Sauce

1 400mL can Thai Kitchen Coconut Milk

1 Tbsp Thai Kitchen Premium Fish Sauce

1/4 tsp Clubhouse Ground Black Pepper

2 C corn kernels, fresh or canned

3 handfuls fresh green beans or 1 bunch asparagus, trimmed, cut in 1-inch pieces

Meat from 1/2 of a rotisserie chicken, diced

- Cook Thai Kitchen Jasmine Rice according to package directions – set aside

- In a large pot combine chicken stock, Thai Kitchen Yellow Curry PasteThai Kitchen Peanut Satay Sauce, Thai Kitchen Coconut Milk, Thai Kitchen Premium Fish Sauce and Clubhouse Ground Black Pepper - bring to a light boil over medium-high heat – reduce heat - add corn and green beans – simmer 10 minutes then add cooked Thai Kitchen Jasmine Rice - serve


The beauty of this soup is that it comes together in only 10 minutes and is cooked in about 15 - a nice light dish for a cool summer day.


Yellow curry paste give this soup a ton of flavour.


Feel free to use whatever veggies you have on hand. You could also omit the chicken and substitute vegetable stock to make it vegetarian.



***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen products please visit

Grilled Corn Soup with Bacon

Our amazing friend JC (who was the best man at our wedding) and his girlfriend Lea, were visiting with us last week from Edmonton. The night before they flew home, we debated heading into Halifax for dinner, however, after touring around Nova Scotia, visiting friends and family for ten days, JC and Lea were kind of tired. We collectively agreed to stay home, drink some beer, fire up the grill and play Apples to Apples.

Sent on a mission to the grocery store to buy cheddar smokies and chips, the boys, including our friend Colin, returned with a Sobeys bag full of fresh Nova Scotia corn.

Fresh corn. It's so different than canned or frozen. It's sweet, crunchy, loaded with flavour, and, with a little char from the grill tastes like summer, despite the cool nights.

So... guess what happens when five people are sitting around drinking beer, eating smokies and chips and a huge platter of grilled corn hits the table?

You guessed it.

Because everyone is already stuffed, you end up wrapping a bunch of cobs in tinfoil and putting them in the fridge. The next day, after everyone's gone home, you pull the tinfoil pack out of the fridge and ask yourself, 'What the heck am I going to do with this?'.

I did all of the above except I had an answer to the question.

'I'm going to make soup!', I said, and so, I gathered a little inspiration here, and here and then played the rest by ear.

Ha ha. Get it? Played the rest 'by ear'?

Ummmm. Ok. Here is the super delicious recipe.


Grilled Corn Soup with Bacon (yields about 1.25 L of soup)

5 ears of corn, husks and silks removed, grilled until corn has lots of toasty char (or roasted in oven until lots of brown bits)

5 Cups water

1 tsp sea salt

1 Tbsp butter

1 small onion, chopped

3 green onions, chopped (these are not essential - I just happened to have some growing in my garden)

1 clove garlic, chopped

1 Cup milk

1 tsp salt

1/2 tsp ground black pepper

5-6 strips bacon, cooked, crumbled

- Use Season's and Suppers Steps 1, 2 and 3 (I used 1 Cup of water per ear of corn + 1 tsp sea salt in the water)

- Melt butter in a sautée pan - cook onions and garlic until just translucent - set aside 1 Cup of corn kernels - add the rest of the corn, plus the stuff you scraped from the cobs with the back of you knife, to the onions and garlic and top with corn stock and milk

- Bring to a boil then simmer 15 minutes

- Add salt and pepper then purée soup thoroughly with an immersion blender

- In batches, sieve soup into a large bowl/container through a fairly fine mesh strainer - really press on the corn solids to extract all of the soup from the pulp - discard pulp

- Add crumbled bacon plus reserved corn kernels and serve

* I like to take a cue from da Maurizio and add a drizzle of white truffle oil as a garnish. Extra flavour and richness is never a bad thing in my books.

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Super Easy Homemade Beef Stock

The lead photo of this post is fairly misleading since I'm not actually posting a recipe for French Onion Soup (but I will tell you, I used the Cooks Illustrated recipe with all beef stock, no chicken stock).

I got a number of my ingredients for the soup at the Halifax Seaport Market - beef bones from Getaway Farm's Butcher Shop, onions and carrots from Noggins, baguette from The Seaport Bread Shop and cheese from Foxhill - but this post is going to be all about the glorious gelatinous beef stock I made as the base.

Super Easy Homemade Beef Stock (adapted from Emeril Lagasse) Yields 6 Cups of stock

5 lbs beef bones (if you ask really nice, Ben will give you a wicked assortment including marrow bones which are essential for great stock)

PC Black Label Taste #5 Umami Paste (link here)

2 medium onions, chopped

2 carrots, chopped

3 celery ribs, chopped

2 Cups red wine

small handful of black peppercorns

3 bay leaves

2 cloves garlic, peeled

4 L water

- pre-heat oven to 450 - place bones in a turkey roaster and cook 50 minutes - remove from oven, brush liberally with Umami Paste and return to oven until deep brown (almost starting to blacken), another 10-15 minutes

- remove bones from roasting pan and set aside - pour off excess fat into heatproof container - add 1/4 cup cold water to roasting pan and, with a wooden spoon, scrape up as many crusty bits as you can, leaving them in the pan - add onions, carrots and celery to pan and place back in oven until veg starts to brown, about 15-20 minutes

- remove pan from oven and immediately add 2 Cups red wine - again using wooden spoon, scrape up as much of the stuck on crusty bits as you can from the bottom of the pan

- in a large stock pot, combine roasted bones, veg-red wine mixture, peppercorns, bay leaves, garlic cloves and water - bring to a boil - reduce heat and gently simmer 8 hours

- after 8 hours, scoop out all large solids, then strain stock 4 times through a fine mesh strainer - leave stock to cool at room temp then place in fridge - fat will separate from stock and once chilled, will harden into a layer that you can easily scrape off - discard top layer of fat - benaeth should be beautiful beef jelly (don't worry, the stock will turn to liquid again when you heat it)

Chilled stock with layer of fat scraped off of top. 


Getaway's beef bones, pre-roasting.


Getaway's beef bones, post-roasting.

I know that lately it's been sunny and warm during the daytime as we head into spring, but the nights are still chilly enough to enjoy a savoury, hearty bowl of soup.

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Sweet Potato Soup with Acadian Maple Syrup

One of the beauties of Twitter is the ability to hold conversation with people you would not normally meet. Last week, Tim Pratt of Real, Creative Eats tweeted about his weekend trip to the Earltown Maple Syrup Festival. I responded with a big 'I LOVE MAPLE!!!' tweet to which I then got a response from@AuthenticCoast with a link to the DesBarres Manor Inn recipe for Sweet Potato Soup with Nova Scotia Maple Syrup.

DesBarres Manor Inn is one of Nova Scotia's stunningly beautiful historic properties that has been faithfully restored to the full splendour of it's 1837 heritage. Located in the town of Guysborough, along the scenic Marine Drive of our Eastern Shore, DesBarres Manor has become a go to for lovers of local food and wine. 

'From our spectacular open kitchen, our culinary team uses fresh ingredients from the Manor’s organic garden along with seasonal gourmet treasures from local farmers and fishers to create contemporary Canadian cuisine with an East Coast flair. Seasonally inspired menus are complemented by the Proprietor’s extensive wine collection, offering you a personal selection of fine wines from around the world. Combined with our attentive service, the DesBarres Manor dining room creates a culinary experience as warm as our people.'

I followed DesBarres' recipe to a T and the end result was pretty good but I was left wanting a little more of a flavour kick. Maybe it's because I've been working for the Bertossis too long but my tastebuds have developed a serious need for intense flavour. 

DesBarres Manor Inn Sweet Potato Soup with Nova Scotia Maple Syrup

1 Tbsp Olive Oil, 1 tsp chopped garlic, 1/2 C chopped celery, 1/2 C chopped onion

1 Litre Chicken Stock, 2 Lbs peeled and diced Sweet Potatoes

4 Tbsp Maple Syrup, 1/4 tsp Nutmeg, 1 C Whipping Cream, 4 Tbsp Brandy

Sour Cream and Garlic Chives to garnish

Kelly's Modified Sweet Potato Soup with Acadian Maple Syrup

1 Tbsp Olive Oil, 1 clove chopped garlic, 1 stalk chopped celery, 1/2 med onion, chopped

1.5 Litre Chicken Stock, 2 Lbs peeled and diced Sweet Potatoes

8 Tbsp Acadian Maple Syrup, 1/2 tsp Nutmeg, 1/2 tsp Cardamom, 1.5 C Milk, 4 Tbsp Brandy, pinch of dried chili flakes

**Sautee garlic, celery and onion in olive oil 2 minutes

**Add chicken stock and sweet potato - bring to the boil - reduce heat - simmer one hour or until potatoes are soft

**Puree - add all other ingredients - simmer 15 minutes

**Garnish with sour cream and garlic chives

I simmered my sweet potatoes for one hour as the recipe calls for. I should have taken them from the heat when I checked them at 1/2 an hour because that's when they were done. By the end of one hour, my sweet potatoes had reduced too much and were so thick that I had to add more liquid, hence the increased measurements of stock and milk in my version. Also, my whipping cream was expired so I had to substitute milk for cream.

The only real difference in my version is the seasoning. I doubled the Maple Syrup because I found the original amount got lost among the sweetness of the potatoes. I increased the amount of nutmeg and then added cardamom to bring forth another flavour dimension. The pinch of chili flakes, once pureed, rounded out the bottom end of the sweetness with a little fire. I ate my first bowl with a dollop of sour cream and some chopped baby chives (I couldn't find garlic chives). The chives added a nice hint of oniony crunch but I think the soup could stand alone without the sour cream. 

All in all, this was a really nice recipe from one of Nova Scotia's best!!