Rainy days call for brothy soups. I am super excited for sunshine and summer, and it’s been so nice having the little previews (80 degrees yesterday felt pretty awesome… the bird poop incident didn’t even bother me!) Anyway, to honor the rain today, I’m sharing a delightful recipe that I have made many times in the past year. It’s easy, it’s nourishing, it’s comfort food. I can’t get enough of it.
It is difficult to find fresh local produce between January and May. During the slim months, I try to choose produce from California and other western states and pass over produce from farther away. The less travel for the produce, the better. Or find a local ingredient or two and base the recipe/meal selection on those. Local produce is available… but you have to look for it!
This week, I found local snap peas. So for this recipe, I used local snap peas and a locally produced thai red chili paste (Thai and True). As the seasons change, the green veg can be subtituted for whatever is fresh or frozen from your garden!
Speaking of garden, I’m pretty sure I’ll be sharing pics of that soon too! It’s so beautiful!
- 2 tablespoons coconut oil
- 3 tablespoons chopped shallots
- 3 garlic cloves, chopped
- 2 tablespoons minced lemongrass (from bottom 4 inches of stalks, tough outer leaves discarded)
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons Thai red curry paste
- 1 teaspoon hot chili paste (such as sambal oelek)
- 2 13.5- to 14-ounce cans unsweetened coconut milk, divided
- 5 cups chicken broth- homemade bone broth preferred
- 2½ tablespoons fish sauce (such as red boat)
- 3 cups snow peas, trimmed
- 3 cups ½-inch cubes peeled red or yellow-skinned sweet potato (about 2 medium)
- ½ rotisserie style cooked chicken, shredded
- ¼ cup thinly sliced green onions
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
- Heat oil in large pot (dutch oven) over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute.
- Reduce heat to medium-low. Stir in curry paste and chili paste. Add ½ cup coconut milk (scooped from thick coconut cream at top of can). Stir until thick and fragrant, about 2 minutes.
- Add remaining coconut milk, broth, and fish sauce; bring broth to boil.
- Add sweet potatoes, cook 5 min.
- Add snow peas and chicken, cook 2-3 min to heat through.
- Divide soup among bowls. Top with green onion, and cilantro. Garnish with lime wedge and serve.
Adapted to paleo from: Spicy Curry Noodle Soup