Sunday, December 5, 2010
What's Hot, Tropical, and Tasty?
Coconut Soup! This is by far my favorite soup recipe (it is also my boyfriend's, so don't fear feeding this to a man!) The flavors in this dish are spicy and authentic. The coconut milk creates a creamy richness that is rarely found eating Paleo. After adding chicken and shrimp, this is a protein packed meal. I added water chestnuts, but some other optional things to toss in can be bamboo shoots, and bean sprouts (not sure if bean sprouts qualify for super strict Paleo) So cook this up on a cold winter night and imagine your hot bikini-ready body in Thailand!
2 tablespoons grated fresh ginger
1 stalk lemongrass, minced
2 tablespoons red curry paste (I like it spicy! use less if you don't)
4 cups chicken broth (1 box)
3 tablespoons fish sauce
3 (13.5 ounce) cans coconut milk
1 can water chestnuts, cut into chunks
1 large can straw mushrooms
½ pound medium shrimp, peeled and deveined
1 large chicken breast, cubed
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
salt to taste
1. In a large pot, put in 1 cup broth, lemongrass, ginger, chicken, and curry paste. Simmer over medium-high heat until chicken is cooked through. Add remaining ingredients and simmer--except for the lime and cilantro. Use those ingredients as garnish!
This recipe is also great reheated, which is good because this recipe makes a lot of soup! If you do not want big portions of soup or are not a fan of leftovers, I would cut the ingredients in half to prevent waste.