I love Mitchell's dried mixes, especially the soup and stew options. I have only tried a few as I discovered Mitchell's Soup Company after the kids had left home. The mixes make a lot, enough for 5-6 good size servings. That means a lot of leftovers when there is only 2 of you. I read a note you could make a smaller portion. I guess you would empty the dry ingredients into a bowl, mix them well, then divide evenly in half. All other additions would have to be divided as well.
One of my favorites is the Thai Coconut Shrimp Soup. I'm not a shrimp lover, so I just sub in left over cooked chicken. As it is getting chilly outside, it felt like the perfect time to make this soup again. I can't swear for sure, but I think there was at least one slight change to the additional ingredients. Who knows? They also advertised over the holidays you could make many of their mixes in the crockpot. There are only very general instructions on this, but I decided to give it a go.
I was really happy with the end result. The soup probably could have used another 30 minutes as one small grain was still a bit chewy, but it really wasn't a problem. Even my husband who isn't a big soup lover enjoyed it and complimented me on how great it tasted. And for all of you vegetarians, you could leave the meat out and eat as is, OR substitute tofu for your protein. I froze enough for two more meals for us, which is great as that gives me two days off of cooking.
This is still my hands down favorite Mitchell's mix, but I will be trying a few others in the near future!
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Thai Coconut Chicken Soup
5-6 servings
Ingredients -
6 T Butter
5-6 servings
Ingredients -
6 T Butter
1 large Sweet Onion, diced
4 C Bok Choy, sliced crosswise
1-1/2 C Red, Yellow or Orange Pepper, diced
2 C Mushrooms, diced
8 C Boiling Water (very important)
1 pkg Mitchells Thai Coconut Prawn Soup Dry Mix
2 T Brown Sugar
1 T Lime Juice
1 can Coconut Milk (400ml)
2 T Peanut Butter
1/4 C Soy Sauce
2 C Plain Yogurt (I added Greek)
3-5 C Shredded Cooked Chicken (they suggested uncooked Prawns)
Instructions -
In pan or Instant Pot, melt 6 T butter. Add onion, bok choy, bell pepper, and mushrooms. Saute for 10 minutes until onions are translucent.
If you sautéed the veggies in a pan, add them to your crockpot or instant pot. Then add water, dry soup mix, brown sugar, lime juice and coconut milk. Turn crockpot on high and let things cook for 4 to 4-1/2 hours (I cooked it 4 hours and a few grains were still slightly chewy.)
Open the crockpot and add the peanut butter, soy sauce, yogurt, and cooked chicken (or prawns). Stir well, put lid back on and let simmer for a few minutes to heat the new ingredients fully. Season to taste with salt and pepper.
Optional - you can also add a little sesame oil and garnish with cilantro.
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