• Jody Johnson

Soup for You!! A Thai inspired shrimpy- curry bowl full of yum.



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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