One of my favorite cuisines is Thai, but unfortunately because Baby-Foodie reacts to rice, I have been missing out on it…until now!
It was spring break, we were out of meat protein sources, everyone was hungry and I had been in the backyard where I smelled what seemed to be a coconut soup. It may have been a craving inspired scent. Nonetheless I took a look at my fridge which was pretty bare and came up with this quick soup. It would also be very tasty with chicken or shrimp if you have a safe for you source.
2 Tbsp coconut or avocado oil
2-inch piece of fresh ginger, peeled and finely chopped
4 cloves minced garlic (optional)
1 large carrot, peeled and shredded
2 stalks celery, shredded
1 red, orange or yellow bell pepper, sliced
1 lb mushrooms, sliced
4 cups water
4 Tbsp paleo, vegan stock powder
1 can full-fat coconut milk or cream
1-2 Tbsp fish sauce;
Sea salt & ground black pepper to taste
In a stockpot, heat oil over a medium heat. Cook ginger (& garlic) while stirring, until softened. Add carrot, celery, bell pepper, & mushroom. Cook until softened. Add water, stock powder, coconut milk or cream & fish sauce. Bring soup to a boil. Serve when just a bit cooler. Add sea salt & black pepper if desired
1 lb chicken small pieces
Add chicken with water, etc. Bring soup to a boil. Reduce to a simmer. Cook until chicken is cooked, about 15-20 mins. Add salt & pepper if desired.
1 lb wild caught shrimp
Add shrimp with water, etc. Bring soup to a boil. Reduce to a simmer. Cook until shrimp is cooked, about 10-15mins. Add salt & pepper if desired.