This is one of our all time favourite things to cook at home. Its healthy, delicious and very filling. We usually eat this on its own without anything else. The amount of rice you add or omit can make this a light soup or a meal soup.
1 medium onion diced
1 red pepper diced (or yellow or orange)
1 tomato diced fine (if you have one, I usually use this soup to add veggies that are at the end of their time)
3 stalks celery diced
8-12 mushrooms diced (any type of mushroom will do, I like to mix it up, as some of the wilder mushrooms give a nice earthy flavour!)
3 large carrots, grated
1 medium onion diced
1 red pepper diced (or yellow or orange)
1 tomato diced fine (if you have one, I usually use this soup to add veggies that are at the end of their time)
3 stalks celery diced
8-12 mushrooms diced (any type of mushroom will do, I like to mix it up, as some of the wilder mushrooms give a nice earthy flavour!)
3 large carrots, grated
1 zucchini diced
2 cup raw spinach, coarsely chopped
4 cups stock (veggie, chicken whatever you want)
(1 diced chicken breast or 10 diced shrimp or nothing if you are going veggie!)
1 Tbsp Worcestershire sauce
1 Tbsp fish sauce
2 Tbsp lemongrass paste (I get it in a tube in the salad section)
2 cup raw spinach, coarsely chopped
4 cups stock (veggie, chicken whatever you want)
(1 diced chicken breast or 10 diced shrimp or nothing if you are going veggie!)
1 Tbsp Worcestershire sauce
1 Tbsp fish sauce
2 Tbsp lemongrass paste (I get it in a tube in the salad section)
Zest from 1 line
1.5 cups milk
1 can coconut milk
3 tsp red curry paste (or 2 tsp if you don't like it super spicy, or more if you like it extra spicy)
1 tsp chili powder
1 tsp red chili flakes (or more if you like it spicy)
1 tsp sriracha (Asian hot sauce - do NOT use tabasco or Franks, it alters the flavour, omit if you don't like things moderately spicy)
3 Tbsp flour (or corn starch)
1-2 cups cooked rice white or brown (or no rice if you want something light)
1) Add onion, celery and red pepper to a pot with 1-2 tbsp coconut or olive oil. Cook on medium until celery and onion are soft and transparent.
2) Add stock and bring to a boil.
3) Add raw chicken to boiling stock and vegetables. Cook at boiling for 5 mins or until chicken is cooked through.
4) Turn heat to medium and add milk, half of coconut milk, Worcestershire sauce, fish sauce and lemongrass paste.
5) In seperate bowl mix curry paste, chili powder, chili flakes, sriracha, flour and remaining coconut milk to make a liquidy slurry.
6) Add slurry to pot of soup and return to a boil, I usually just turn the heat up. (you can sprinkle in a bit more flour after it comes to a boil if its too runny, I like it to be halfway between soup and gravy consistency)
7) Add in grated carrot, chopped spinach and cooked rice.
8) Cook on medium until spinach and carrot are soft (~5 minutes)
9) Serve and enjoy!
P.S. I also play around with this recipe all the time and add extra veggies or more/less of any given ingredient. Tonight was the first time I did spinach and it made it AMAZING! I also like zucchini in this. I use my spiralizer to make zoodles, and omit the rice. I also love adding bok choy, egg plant, snap peas, cabbage...the possibilities are endless! We make this soup vegetarian more often than not, it tastes great with tofu or with a can of chickpeas added in for protein!
You can also cook the rice separately and not add it to the soup itself but serve the soup over rice. This helps to make the soup last longer (when you store it in the fridge the rice absorbs a lot of the liquid). Be aware that when you reheat (we just do it in the microwave) that it gets spicier. Same things goes for if you let it simmer for a long period of time.
1.5 cups milk
1 can coconut milk
3 tsp red curry paste (or 2 tsp if you don't like it super spicy, or more if you like it extra spicy)
1 tsp chili powder
1 tsp red chili flakes (or more if you like it spicy)
1 tsp sriracha (Asian hot sauce - do NOT use tabasco or Franks, it alters the flavour, omit if you don't like things moderately spicy)
3 Tbsp flour (or corn starch)
1-2 cups cooked rice white or brown (or no rice if you want something light)
1) Add onion, celery and red pepper to a pot with 1-2 tbsp coconut or olive oil. Cook on medium until celery and onion are soft and transparent.
2) Add stock and bring to a boil.
3) Add raw chicken to boiling stock and vegetables. Cook at boiling for 5 mins or until chicken is cooked through.
4) Turn heat to medium and add milk, half of coconut milk, Worcestershire sauce, fish sauce and lemongrass paste.
5) In seperate bowl mix curry paste, chili powder, chili flakes, sriracha, flour and remaining coconut milk to make a liquidy slurry.
6) Add slurry to pot of soup and return to a boil, I usually just turn the heat up. (you can sprinkle in a bit more flour after it comes to a boil if its too runny, I like it to be halfway between soup and gravy consistency)
7) Add in grated carrot, chopped spinach and cooked rice.
8) Cook on medium until spinach and carrot are soft (~5 minutes)
9) Serve and enjoy!
P.S. I also play around with this recipe all the time and add extra veggies or more/less of any given ingredient. Tonight was the first time I did spinach and it made it AMAZING! I also like zucchini in this. I use my spiralizer to make zoodles, and omit the rice. I also love adding bok choy, egg plant, snap peas, cabbage...the possibilities are endless! We make this soup vegetarian more often than not, it tastes great with tofu or with a can of chickpeas added in for protein!
You can also cook the rice separately and not add it to the soup itself but serve the soup over rice. This helps to make the soup last longer (when you store it in the fridge the rice absorbs a lot of the liquid). Be aware that when you reheat (we just do it in the microwave) that it gets spicier. Same things goes for if you let it simmer for a long period of time.
