Tuesday, September 11, 2012

Thai Coconut Curry Soup

Mega comfort. Soup is always there for you. There to warm you up, make you feel better, calm you down, and fill you up.

The best part about soup is that it really is a choose your own adventure situation. Feeling spicy? Add some chillies! Feeling veggies? Keep it that way. What I like about soup is it never gets complicated. And fact is, somethings are best left as simple.

This recipe is more just a basis for your mood. My mood when I made this? Shrimp, mushrooms and spinach. However, I have used the same soup base and threw in red pepper, carrots, broccoli and chicken. What type of soup will you make?

Thai Coconut Curry Soup (Serves 6)

In large sauce pan combine the following and bring to a boil:
4 cups chicken stock
1 can lite coconut milk
1 tbsp honey or brown sugar
2 tbsp curry paste (or to taste)
Dash of fish sauce (or soy sauce)
*For added sauce put in 1-2 tbsp sriracha sauce

Add vegetables of choice and allow to simmer for 10 minutes:
Vegetable suggestions (my preference is a combination of 2-3 of the options, but add as many veggies as you like in your soup)
1 cup mushrooms
1 cup sweet peppers
2 cups baby spinach
1 cup broccoli
1 cup carrots
1 cup cauliflower

Add Protein of choice and continue to boil until meat is cooked through (approximately 10 minutes)
Protein Suggestions
2-3 boneless, skinless chicken breast, diced
2-3 cups shrimp
2-3 cups diced beef
2 cups diced tofu
1 can lentils or chick peas, drained

Add 1 cup cooked rice, or vermicelli noodles

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