I hope that everyone is having an amazing weekend (and to those in the U.S. I hope you are enjoying your Labor Day Weekend). This weekend the Sunday Supper group is sharing recipes that are perfect for serving on a platter for your friends and family to enjoy. These recipes are great to use if you are hosting a party or want to entertain a small group of friends. Be sure to check out my Thai soup recipe below the links to all of the recipes! Thank you to Connie from The Foodie Army Wife for hosting this week!
We hope that you will join us on Sunday around the family table and share some of your favorite ideas to serve up on a platter! Here’s what is on our menu:
- Antipasto Skewers by Simply Gourmet
- Bite-Sized Meatballs by MealDiva
- BLT Bites by The Life and Loves of Grumpy’s Honeybunch
- BLT Canapes by Peaceful Cooking
- BLT Crostini with Basil Mayonnaise by Bobbi’s Kozy Kitchen
- Blueberry Jam and Goat Cheese Crostini by Casa de Crews
- Brie and Tomato Bruschetta by Jane’s Adventures in Dinner
- Cajun Deviled Eggs by Peanut Better and Peppers
- Charcuterie Board by Family Foodie
- Cheese-Filled Apple Rounds by eatingininstead
- Coquilles St. Jacques by Nosh My Way
- Crudite Platter with Copycat Hidden Valley Ranch Dip by Hot Momma’s Kitchen Chaos
- Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
- Cucumber Sandwiches by Momma’s Meals
- Feta Zucchini Bites by Curious Cuisiniere
- Gluten Free Thai Soup Shooters by Gluten Free Crumbley
- Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
- Heirloom Caprese Salad by Shockingly Delicious
- Jalapeño Mac ‘n Cheese Bites by The Wimpy Vegetarian
- The Modern Relish Tray by An Appealing Plan
- Mostarda di Frutta by Rhubarb and Honey
- Pimento Cheese Stuffed Peppers by Magnolia Days
- Ploughman’s Platter for a Party by The Girl In The Little Red Kitchen
- Puff Pastry Cheese Sticks by Basic N Delicious
- Rye Party Puffs by Kudos Kitchen by Renee
- Southwestern Turkey Sliders by The Texan New Yorker
- Spinach and Mushroom Pizza Bites by The Dinner-Mom
- Tomato Basil Soup Shooters by Cindy’s Recipes and Writings
- Zucchini and Summer Squash Crostini by Hip Foodie Mom
- Alice in Wonderland Sugar Cookies by Hezzi-D’s Books and Cooks
- Baked Lemon Glazed Mini Donuts by Killer Bunnies Inc.
- Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
- French Silk Shooters by That Skinny Chick Can Bake
- German Chocolate Brownie Bites by Wallflour Girl
- Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
- Raspberry Fools by The Foodie Army Wife
- Strawberry Shortcake Dessert Shooters by The Redhead Baker
- Vegan Caramel Truffles by What Smells So Good?
- White Chocolate Peanut Butter & Banana Bites by Take A Bite Out of Boca
- Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla
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Onto the gluten free and vegetarian Thai soup! One thing I’ve grown to love about D.C. is the availability of foods from many cultural backgrounds. When I was growing up, there were not many Thai restaurants available to try something new. D.C. on the other hand has such a wealth of Thai restaurants that I’ve finally been able to experience Thai cuisine. If you were to ask me to describe Thai food in one word, it would have to be aromatics. Thai food has that amazing ability to make you crave it just through smell without even tasting it. Whether its the zesty smell of lemongrass, the freshness of just chopped herbs, or the blend of spices associated with curries. I wanted to make a simple vegetarian Thai soup that could be served and eaten easily from a small cup.
One of my favorite things about this recipe is that you give it some attention early on in the beginning, and then you can just cover it and let all of the flavors develop. It’s a simple dish that is perfect as a vegetarian side and is filled with wonderful aromatics and flavors.
Active Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
|1||medium yellow onion|
|4 cup||gluten free vegetable broth|
|1 tbsp||curry powder|
|10 oz||coconut milk|
|10||stems of cilantro|
|2 tbsp||diced cilantro|
|2 tbsp||sliced green onion|
- Over medium heat, add 1 tbsp olive oil and sautee the onion until it is starting to caramelize. Mince the garlic, and add to the onions. Stir constantly for 1 minute to prevent burning the garlic.
- Add the broth, powder, and milk to the pot. Stir until well combined.
- Break up the stalk of the lemongrass with your hands and add to the pot. Tie the cilantro together using a piece of twine and add to the pot. Slice the lime into two quarters and squeeze the juice into the pot. Add the lime into the pot. Stir gently, reduce the heat to medium low, and cover. Let the soup cook for half an hour.
- Remove the lid from the pot and remove the limes, cilantro bundle, and lemongrass. Transfer the soup to the serving bowls or cups. Sprinkle diced cilantro and green onion into the bowls or cups, and serve immediately.