Happy new Year! I know I have been MIA for the past couple weeks. December was a crazy month of travels and on Christmas day I woke up with the flu… a flu that lasted over a week. What a gift? I have not had the flu in 4 or 5 years and this time it kicked me to the curb. Even as I type this post, I am still not feeling back to myself. I’ve definitely been suffering from cabin fever and missing my yoga, but the fact that I am starting to want to cook again is a great sign.
Today is actually the first time I’ve sat at my computer to check in with my Chickfoodtv world since getting sick. The one thing this flu has done for me is that it has reminded me how much I take my own health for granted. It also gave me time to reflect on life and to realize that I need to do a better job of just slowing my roll and enjoying all of the gifts around me. So, yes, there has been a silver lining to all of it. But enough already, I miss my kitchen and I miss all of you.
As you can imagine, I have been eating a lot of soups over the past few weeks. Nothing better than a hot bowl of soup and a cozy blanket when you are sick, right? This recipe is one that I uploaded to Chickfoodtv a few months ago and was planning to film a video to accompany it; however, since I have not been able to do that for the past few weeks, I am posting this now without a video. Plus, I’m making this for dinner tonight. Yum.
I will be back in the saddle, so to speak, next week with new recipes and videos coming your way.
This recipe is
- low calorie
- has some heat
- loaded with veggies
vegan thai green curry soup
Yield 4-6 servings
- 1 tablespoon grape seed oil
- 2 lemon grass stocks, trimmed and bruised
- 2 garlic cloves
- 1 teaspoon fresh ginger, grated
- 2-3 pieces of dried galangal root Organic Dried Thai Galangal
- 1-2 leaves of dried lime leaf Dried Kaffir Lime Leaves
- 1 1/2 tablespoon thai green curry paste Thai Green Curry Paste
- 4 cups veggie broth
- 2 cups water
- 2 cups mushrooms of choice
- 1/2 cup carrot, grated
- 2 bok choy, cut in thirds
- 1 cup snow peas
- 1 pack extra firm organic tofu, drained & cubed
- 2 cups zucchini noodles, spiraled Spiralizer, Vegetable Slicer
- 2 small limes, juiced
- 1/2 of jalapeño with seeds, sliced (optional)
- 1 cup bean sprouts, for garnish
- 1/2 cup cilantro, chopped (for garnish)
- salt & pepper to taste
- WASH & PREP. Clean and prepare vegetables, then drain and slice tofu into small cubes. Prepare Mise en place ("Everything in place.").
- BROTH. In a large pot, over medium heat, add: grape seed oil, lemon grass, ginger, garlic, galangal root, thai curry paste, and a pinch of kosher salt. Sauté until fragrant for roughly 2-3 minutes. After 2-3 minutes of sautéing, add broth and water and bring to a boil.
- VEGETABLES. Then add mushrooms, carrots, snow peas, bok choy, tofu, jalapeño, scallions, tofu cubes, and zucchini noodles. Turn down heat to medium-high and cook until tender, about 4-5 minutes.
- TASTE. Adjust seasonings, if needed, then add lime juice and pepper and stir.
- GARNISH. Top of each bowl with mung bean sprouts and cilantro. *If you want some extra heat, add some chili oil.
- SERVE and ENJOY!
- PREPARING lemon grass. Discard the dry, outermost stalks and cut off the top-third of the inner stalks. Trim each root tip until the purple rings are visible. Bruise the bulb by smashing it with the side of a wide knife or cleaver, then mince the bulb for use in a variety of recipes. Bruising will free the aromatic oils for cooking. I like to chop into 1 inch pieces and add to soup for flavor.
- PREPARING dried galangal. To infuse a soup, fresh galangal is usually sliced unpeeled. For curry pastes, it's peeled and chopped, then ground with the other paste ingredients. To prep dried galangal, soak the slices in warm water for 20 to 30 minutes until pliable, before using. I always have dried galangal on hand, because fresh can be hard to locate unless you have an Asian market nearby.
- PRESSING tofu. Remove tofu from package, rinse, and pat dry. Wrap the tofu in a paper towel and set on a plate. Then, balance something heavy on it like a large can of stewed tomatoes or a pot. Drain for at least 20 minutes to an hour.
- SUBSTITUTIONS. For a more curry-like consistency, add 1-can coconut milk in place of the 1 cup water. You can also substitute your favorite noodle in place of the zucchini noodles. I prefer Organic Soba noodles. Organic Soba Noodles
- This may seem like a lot of work, but I promise you it goes quick and the payoff is so worth it!
Courses Dinner, Lunch
Cuisine Vegan Thai