Recipe: Evan Kleiman’s Lamb Vindaloo Soup
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When I visited Evan Kleiman and the Good Food team last week, she said she was a fan of this month’s soup theme at The Kitchn and asked if I might like to share the Lamb Vindaloo soup she just made with my readers.
I’ll let Evan tell you about it in her own words:
“I thought that it might be entertaining for you to see the kind of dishes I make at home. Generally I cook for five people. Everyone’s a critic. That said, I just forge ahead with my mission to continue to create something from as few ingredients and with as little work as possible. Does that shock you? I hope not. Turning one pot of soup into several meals is a particularly fun game I like to play.”
Seasonal Spicy Pan Asian Soup which became Lamb Vindaloo Soup
For the Lamb Vindaloo:
Take Patak’s Vindaloo paste (I heard that sharp intake of breath, yes, I do use some prepared products.) To continue. Take the vindaloo paste and slather it on the rib chops. Let stand for at least one and preferably more hours. Heat a little olive oil in a skillet until it is very hot and place lamb chops in the pan. Throw some baby tomatoes in the pan. Sear chops on each side then add a cup or so of chicken broth. Salt sauce to taste. Plate chops and watch people be happy.
For the Spicy Pan Asian Seasonal Soup:
Make good chicken broth.
First buy a whole chicken. Take out the giblets. If you have cats or dogs give them the liver and the giblets. Wash the chicken and the neck. Remove the skin off the neck and tear off any extra fatty deposits around the neck. (Wouldn’t it be great if we could do that do ourselves?!)
Put the chicken and the neck into a big pot. Cover with water and bring to a boil. As the water comes to the boil scum will start to form. Use a large spoon or ladle to skim it off. When the scum is gone add the following:
1 big yellow onion with the peel still on cut into quarters
6 small or 3 large peeled carrots
4 celery sticks cleaned, trimmed and cut crosswise into 1/2″ pieces
Let the soup simmer over low heat for at least two hours or until you have a flavorful broth.
Now for the good part. Carefully lift the chicken out of the broth and onto a plate. When it’s cool enough remove all the meat from the bones. Now you can start to play.
Put a few servings of broth, whatever you need for this one meal in a pot. Add a tablespoon or so of soy sauce, Sriracha garlic chile paste to taste, a squeeze of lime or lemon and a few greens. Whatever you have on hand will work. I added pea vine tendrils for the soup in the photo. Add some of the chicken from the pot. I like to add either angel hair pasta broken in pieces and cooked in separate water or bean threads, cooked in separate water. If you have any leftover meat (like the aforesaid lamb vindaloo, throw that in too.) YUMBO JUMBO!
Big thanks to Evan Kleiman for helping us bid adieu to Soup Month with a big hot bang!
Last Week’s Posted Email: Ten Things I Love From My Mother’s Kitchen