Let's Talk Soup

Cold weather makes me crave certain things, namely warm soups and nourishing hearty greens.  Think about how yummy a simple meal of grilled cheese and tomato soup is on a snowy (non-paleo) day, or how a big pot of braised mustard greens or swiss chard with grassfed bacon makes your house smell like heaven.  Oh yeah....bacon truly makes everything better.

The thing I love most about soup is that you can make it with anything. A little of this, a little of that, some veggies that need to be used, some fresh herbs, dried spices, and some stock or broth and BOOM! Soup!  This week, I was feeling a little exotic.  I found out that Harvest Health carries kelp noodles (thanks for the tip, Whit!).  I also had some cilantro I needed to get rid of and a few cans of coconut milk that were begging to be used.  So what did I make? Thai curry soup! 

Remember, as with all of my "recipes" I rarely measure so the amounts are merely guesstimates and I urge you to add ingredients to taste.  Oh, and I urge you to taste.  That's the number one rule of cooking by the way - taste your food as you go and adjust with each step.  You'll be amazed at how much better your meals can taste if you do this one simple little thing.  And if you're wondering what kelp noodles are, get ready to fall in love with your new noodle substitute, paleo peeps!  Kelp noodles are sea vegetables that are filled with good-for-you minerals.  Most importantly, an entire package of kelp noodles has only 18 calories and 3 grams of carbs.....how can you go wrong with that???

Thai Curry Soup with Shrimp 

1 large garlic clove, minced

This is my beloved Le Creuset dutch oven

1 inch piece of fresh ginger, minced     

1 T fresh lemongrass, minced

2-3 T olive oil

2 t fresh curry paste

2 cups of broth (I think veggie would be best but I used what I had so it was a combo of veggie and beef...whatevs)

4 T fish sauce

2 T coconut aminos (or low sodium tamari)

Juice of 1/2 lime

2 T honey

1 T sriracha

1/2 t ground coriander

1 can lite coconut milk

1 package kelp noodles, drained and rinsed

1/2 cup chopped mushrooms (cuz I had some I needed to use)

1 small package organic baby spinach

2 cups thinly sliced cabbage (I had some leftover coleslaw mix so this is what I used - again, I use what I have and need to get rid of)

12 oz. package of frozen peeled, deveined shrimp (tail off)

1/4 cup chopped cilantro

Garnish:

chopped scallions

chopped peanuts

Directions:

Heat oil in large soup pot and add garlic, ginger and lemongrass until fragrant (1-2 minutes). 

Add curry paste and cook 1 minute.

Add broth, fish sauce, coconut aminos (or tamari), lime, honey, sriracha and coriander.  Stir to combine and bring to a boil.  Reduce to a simmer and cook for 20-25 minutes.

Add coconut milk, noodles, mushrooms, spinach, cilantro and cabbage and stir to combine and spinach wilts.

Add shrimp and cover, simmering another 5 minutes or until shrimp cooks.

Taste broth and add more honey, sriracha, coconut aminos...basically anything you want to up whatever flavor you think it needs.

Garnish with chopped scallions and peanuts and enjoy!

*As a note, I had everything for this soup in my fridge and/or cupboards with the exception of the lemongrass.  That's why this soup got the veggies and protein that it did.  If you have different stuff, use different stuff.  It also says something for having a well-stocked kitchen of basics.  My mom taught me that and my mom was a smart lady!