Thai Tom Kha Soup

Quick Thai Tom Kha Soup

Tom Kha Soup

We live near an amazing Thai restaurant, and we go as often as we can (shout out to Addie’s Thai House). But sometimes that isn’t often enough! Since, realistically, we can’t eat there every night, we have to substitute. This quick and easy version of Tom Kha holds us over in between visits.


Sure, there are more authentic versions, but if your local grocery store doesn’t stock fresh lemongrass, galangal, or lime leaves (mine doesn’t), then this is as close as one can get without trekking out to the Asian market. And this is pretty darn close!


This recipe has all of the mouthwatering flavors of the hot and sour soup you know and love, a hint of creaminess to tame the heat, plus, it is healthy to boot! You can improvise by adding chicken, shrimp, or tofu, and even Jasmine rice or those clear delicate noodles, if you wish to bulk it up a bit. You can also add julienned carrots, bean sprouts, extra chili paste, or more exotic mushrooms. But I won’t. I like it just the way it is.


Quick Thai Tom Kha Soup


  • 2-14 ounce cans coconut milk
  • 28 ounces chicken broth
  • 2 tablespoon lemongrass from a tube (sold in the produce section of the supermarket) 
  • 2 tablespoons fresh ginger (ditto)
  • 2 teaspoon sugar
  • 2 teaspoon Thai chili paste (I used Huey Fong Chili Garlic Sauce)
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons fresh lime juice
  • 1 cup very thinly sliced white mushrooms
  • ½ cup cilantro, chopped, to sprinkle on each serving (if you don’t like cilantro, use basil)
  1. In a medium sized soup pot, add the coconut milk, broth, lemongrass, ginger, and sugar. Bring to a boil over high heat.
  2. Lower the heat and add the chili paste, fish sauce, lime juice, and mushrooms. Simmer for 10 minutes.
  3. Ladle into bowl and top each serving with cilantro. Enjoy!



Procrastination Soup aka Instant Pot Chicken Soup

It starts with a montage:

A blurry flurry of papers.

The camera pans out.

A writer is crouched over the pile, frantically scrawling away.

The camera zooms in.

A pencil scratches the surface of the paper, the sound like skates cutting into clean ice.

A fist crumples a ball of paper and drops it down off of the side of the bed.

The pile is growing; one ball bounces off of another.

Classical music plays in the background. Or maybe classic rock. Or even something bluesy, ‘cause writers often have the blues. In fact, they regularly mope around, brooding as a form of procrastination.

The camera pulls back.

They suffer publicly. Their friends wonder why they don’t just get a real job. They grow moodier. They start fights with loved ones to avoid fulfilling their destiny, whatever that means. They must believe their chosen line of work is some sort of unavoidable fate, however unpleasant, and that they are the chosen one.

Only they can do this task: drop the ring into the fiery pits of Mordor, conquer Voldemort, destroy Darth Vader, enter the Upside Down and blow the smoke monster to smithereens using nothing but their mind.

Even when they succeed, trauma will ensue. It is inevitable. They will never fully recover. They will never be the same. While childhood friends continue life as they knew it, they, the chosen one, will never be the same. Everything will have a slightly more sinister twist. Forever.

The calendar pages flutter as the deadline approaches. The clock ticks noisily on the wall. Blood rushes to their head and a heartbeat is ominously heard loudly in their ears. There is no body under the floorboards, so it must be stress.

Suddenly, cleaning the toilet seems very appealing.

Rituals form. Every day, coffee will be made at this time and this way. Two sugars, two splashes of creamer, filled to the little crack near the top of the rim. Same mug. Every day. The work will begin when the coffee cup is empty.

When the bottom of the mug is revealed, two words are visible: Start now. This was cleverly painted on the bottom of the mug by the writer at a paint-your-own-pottery store. So far, it is all the writer has written, which doesn’t bode well for destiny.

As the two words appear, the music stops short, cut off uncomfortably in the middle of a refrain. Unresolved dissonance hangs in the air. It is as if oxygen has been cut off. All blood flow to the brain is gone. Nothing is left except despair echoing in the pit of the stomach.

The writer looks at the pile of crumpled papers and says: Fuck it. And also: Time to begin.

Except they are launched into a daydream.

It is more like a grand mal seizure.

They have disappeared from the earth, even as their body sits on the edge of the bed, laptop in hand.

They stare straight ahead, the eyes two pits of sadness as they see nothing but terror ahead. They are a prophet. An oracle. They can see the future, and they are afraid.

They clutch the manuscript tightly in their hands. They run for the subway entrance. They barrel down the stairs, pushing past crowds of people who are all wearing gray suits, and dash toward the open train doors. The doors begin to shut in slow motion. The manuscript that is clutched by hands is now also crushed by hands as a leap of faith is taken.

They make it through the jawlike doors in the nick of time, Indiana Jones style, reaching out at the last minute for the hat.


Procrastination Soup

Place the following ingredients into the Instant Pot: a small chicken, a few peeled and sliced carrots, a chopped onion, a bay leaf, a tablespoon of kosher salt, and whatever else you’d like to add to your soup. Fill to the max fill line with water.

Set Instant Pot to the soup setting on high pressure for 2 hours. Release pressure manually, although if you don’t, that is fine too.

When done, strain, add the carrots and some of the chicken, shredded, back into the soup. Make some noodles. Eat.

Okay, now. Enough procrastinating. Get back to work.

Julia Child’s Potato Leek Soup

Julia Child–I had the thrill of meeting her once. I walked beside her down a long corridor when I at worked at Macy’s Herald Square back in the early 90’s. Julia was delightful, even for those few moments. She waved and chortled her hellos to everyone she passed. She was tall and happy.

Now, when I make this soup, I think of those few moments when I was in the presence of  greatness. Aside from her height, her happiness was the most noticeable thing about her. When I make this soup, I try to channel my inner joy, in honor of Julia of course.

The thing that I like best about it is that it is simple. This is not what people think of when they think of Julia Child or of French cooking.

There are only 5 ingredients. Six if you count the garnish.

Aside from a little bit of chopping and peeling, there is minimal work to do here. This soup, Julia’s Potage Parmentier, just simmers away for under an hour, then you take an immersion blender to it, and you are just about done. It can be devoured hot, or you can serve it cold, and then you have vichyssoise.

So channel your inner Julia and serve some happiness tonight.

Julia's Potato Leek Soup

Julia’s Potato Leek Soup

Julia Child’s Potato Leek Soup or Potage Parmentier

  • 4 to 5 cups of peeled and sliced potatoes
  • 3 to 4 cups of washed and sliced leeks
  • 8 cups water
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 cup cream
  • snipped chives for garnish

1. Place the potatoes, leeks, water, and salt into a soup pot. Bring to a boil and then simmer for 45 minutes.

2. Using an immersion blender, puree until smooth.

3. Add cream and a little more salt, to taste.

4. Serve hot or cold with snipped chives to garnish and give a pop of flavor.



and potatoes

and potatoes

add water and salt

add water and salt

simmer, puree, add cream, and voila!

simmer, puree, add cream, and voila!

Julia's Potato Leek Soup

Julia’s Potato Leek Soup

Lazy Day Noodle Soup

Baby, its cold outside and winter lethargy has set in. You need something hot and you need it right now.

OK, well in reality, it is December and freakishly warm where I live. And although it has been 70 degrees for the last few days, my body knows it is soup season.

This will never replace your mom’s chicken soup recipe, which of course is the best. But it is better than anything canned, packaged, or processed. It is simple and honest and easy and fast. And you probably already have everything in the house.

I am a big fan of slaving away over a hot stove any day of the week. I love wielding knives, mixing, measuring, mashing, stirring, kneading, etc. But this is not that recipe.

All you do is throw a few things in a bowl, stick it in the microwave, and walk away. Of course you can go back and sit on the couch, or in front of the fireplace, the TV, the wall, or whatever you like to stare at. When your work is done, you will be rewarded with a hot bowl of chicken noodle soup.


Quick Chicken Noodle

  • 1 medium carrot, sliced thin
  • 1 stalk of celery, sliced thin
  • ½ teaspoon dried thyme, crushed up a little
  • 1/8 teaspoon black pepper
  • 2 chicken flavored bouillon cubes and 4 1/2 cups water (or you can use 4 cups broth and ½ cup water)
  • 1 generous cup fine egg noodles, slightly broken up

1.  In a large microwave-safe bowl, place all of the ingredients.

2. Cover and cook the soup in the microwave for 15 minutes.  Let cool for 5 minutes.

3.  Ladle the soup into 4 bowls and serve with crackers, if desired.