Nothing warms the belly like a bowl of steaming hot soup. This one goes together quick and is full of just enough spice and color to make you (almost) forget it is still winter. I love soup because you can get so creative with it. I will look at a recipe to get an 'idea' and then sort of do my own thing. . .because following a recipe isn't cooking. . .it's reading right?!
1/2 onion chopped
2 T. oil of choice, I used coconut oil
-In a medium size stock pot Saute the onion in oil over medium heat until translucent then add:
1 minced clove of garlic and saute until just golden then add:
4 cups of either chicken or vegetable broth. I keep this Better than Bouillon on hand in all flavors.
13.5 oz can of coconut milk, lite or regular whichever you prefer
1 C of mushrooms, sliced
1 T freshly grated ginger
2 t red curry paste, yellow or green could be used as well but will impart a different color/flavor
1 T fish sauce
1 t soy sauce
juice of 1/2 a lime
Heat the above up to just before it boils and add 1lb of shelled shrimp (chicken would be great as well).
Once the shrimp cook thoroughly, about 3-5 minutes reduce to a simmer. Serve garnished with jalapeno slivers and cilantro!
To add more 'bulk' to the dish and make it more of a meal you can serve it with jasmine rice.
Play with it, have fun with it, add your own twist!
What to pair with it? I'd do a lighter flavored IPA or a crispy Pinot Gris. For non-alcoholic options, sparkling water with lime or a ginger beer.
Cheers!
Jody
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