What's Up - Your guide to what's happening in Fayetteville, AR this week!
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october 23-29, 2022 What's up! 47 try these recipes Soup's on! Recipes from all corners of the globe—delicious, in any language The Best Thai Coconut Soup Ingredients • 1 tablespoon vegetable oil • 2 tablespoons grated fresh ginger • 2 teaspoons red curry paste • 1 stalk lemon grass, minced • 4 cups chicken broth • 3 tablespoons fish sauce • 1 tablespoon light brown sugar • 3 (13.5 ounce) cans coconut milk • ½ pound fresh shiitake mushrooms, sliced • 1 pound medium shrimp - peeled and deveined • 2 tablespoons fresh lime juice • salt to taste • ¼ cup chopped fresh cilantro Directions 1. Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute. 2. Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes. 3. Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes. 4. Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro. Super-Delicious Zuppa Toscana Ingredients • 1 pound bulk mild Italian sausage • 1 ¼ teaspoons crushed red pepper flakes • 4 slices bacon, cut into 1/2 inch pieces • 1 large onion, diced • 1 tablespoon minced garlic • 5 (13.75 ounce) cans chicken broth • 6 potatoes, thinly sliced • 1 cup heavy cream • ¼ bunch fresh spinach, tough stems removed Directions 1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. 2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. 3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving. Chicken Tortilla Soup Ingredients • 1 tablespoon olive oil • 1 medium onion, chopped • 3 cloves garlic, minced • 1 (28 ounce) can crushed tomatoes • 1 (10.5 ounce) can condensed chicken broth • 1 ¼ cups water • 2 teaspoons chili powder • 1 teaspoon dried oregano • 1 (15 ounce) can black beans, rinsed and drained • 2 large boneless chicken breast halves, cooked and cut into bite-sized pieces • 1 cup whole corn kernels, cooked • 1 cup white hominy • 1 (4 ounce) can chopped green chile peppers • ¼ cup chopped fresh cilantro • ½ cup crushed tortilla chips, or to taste • 2 medium avocados, sliced, or to taste • ½ cup shredded Monterey Jack cheese, or to taste • 2 tablespoons chopped green onions, or to taste Directions 1. Heat oil in a stockpot over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Stir in crushed tomatoes, condensed broth, water, chili powder, and oregano; bring to a boil. Reduce heat and simmer for 5 to 10 minutes. 2. Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes. 3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions. Courtesy allrecipes.com