Rural Missouri - January 2022 - 42

Thai Curry Noodle Soup
(as shown on previous page)
3 cloves garlic, chopped
2 tablespoons fresh ginger, chopped
1 tablespoon lemongrass paste
1/2 tablespoon red chili paste
1 red bell pepper, seeded and chopped
1 yellow onion, chopped
2 tablespoons coconut or vegetable oil
1/2 cup chicken broth
14-ounce can coconut milk
1 pound medium-size shrimp, peeled and deveined
8-ounce package rice noodles, cooked to al dente
2 limes, halved and squeezed over soup when
served, if desired
Combine the garlic, ginger, lemongrass and red
chili pastes with a blender. Roughly chop the red
pepper and onion and add to the blender mixture.
Blend until a thick paste is formed.
Heat a large saucepan over a medium heat, add the
coconut or vegetable oil. Heat until mixture is fragrant,
about 2 minutes, careful not to scorch.
Add chicken broth and coconut milk and bring to a gentle
boil. Reduce heat to a simmer and cook 5 minutes.
Add chicken broth and coconut milk and bring to a gentle
boil. Reduce heat to a simmer and cook 5 minutes.
While the soup base is simmering, slice shrimp in half
lengthwise. Add the shrimp to the soup base, simmer for
an additional 5 minutes. As the soup simmers, prepare the
While the soup base is simmering, slice shrimp in half
lengthwise. Add the shrimp to the soup base, simmer for
an additional 5 minutes. As the soup simmers, prepare the
noodles according to package directions.
Drain noodles well. Ladle soup into four bowls, adding
noodles in each before serving. Serve while hot.
Slow cooker Chicken Stew
Two 15-ounce cans red beans, rinsed and drained
1 pound sweet potatoes, peeled and cubed
1 pound boneless chicken breasts, cut into bite-size pieces
Two 14 1/2-ounce cans reduced-sodium chicken broth
2 large green sweet peppers, chopped
14 1/2-ounce can diced tomatoes, undrained
10-ounce can tomatoes and chopped green chiles,
undrained
1 tablespoon Cajun seasoning
2 cloves garlic, minced
1/4 cup creamy peanut butter
Peanuts for garnish, optional
In a 5- to 6-quart slow cooker, combine beans, sweet
potatoes, chicken, broth, sweet peppers, diced tomatoes,
tomatoes and green chiles, Cajun seasoning and garlic.
Cover and cook on low-heat setting for 10 to 12 hours
or on high-heat setting for 5 to 6 hours.
Remove 1 cup hot liquid from cooker. Stir in peanut
butter and add to cooker. Serve topped with peanuts, if
desired.
Note: Cooked black beans or white rice would also make
a great addition to this creamy stew.
42 RURAL MISSOURI | JANUARY 2022
Hearty Mexican Chili
(not shown)
1 pound pork stew meat, cubed
2 tablespoons olive oil
1 large onion, chopped
1 medium fresh poblano pepper, fi nely chopped
1 large red sweet pepper, cut into 3/4-inch pieces
2 teaspoons unsweetened cocoa powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon cinnamon
Dash cayenne pepper
14 1/2-ounce can chicken broth
1/2 cup water
15-ounce can pumpkin
1/4 cup whipping cream
Salt and pepper to taste
In a Dutch oven, cook and stir pork in hot oil over medium-high
heat for 5 minutes or until browned. Stir in onion,
poblano pepper and sweet pepper. Cook, stirring, for 5 minutes.
Stir in cocoa powder, cumin, garlic powder, cinnamon
and cayenne. Add chicken broth and water. Bring to boil,
then reduce heat. Simmer, covered, for 30 minutes or until
pork is tender.
Stir in pumpkin, cream and salt and pepper to taste.
Simmer 5 minutes and serve.
Rural Missouri - January 2022

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