Get Well Soon Soup!

Hey Y’all! Many of you know, my trip to NYC ended because I got Covid. This clearly was not what Matt and I were expecting, but the good news is, I am feeling great. I have had very very mild symptoms and even after a few days, my smell and taste have started to come back. Here is the bottom line: the pandemic is not over & please get vaccinated! We are in this together as long as everyone plays their part! 

Today’s recipe is one that I’ll hope you will try! It’s a soup my brother calls “Get Well Soon Soup”. It’s a Thai soup & I’ve tweaked things to make it just how I like it. Of course you could add chicken, shrimp or tofu. My version is vegan, but feel free to add in things you like! 

You will need: 

• ½ can coconut milk

• 1 can coconut cream

• 4 cups vegetable broth 

• 2 bell peppers sliced thin

• 1 container mushrooms 

• 1 onion sliced thin

• 3 inches fresh ginger root - chopped small 

• ½ red jalapeno pepper - chopped small 

• 3 cloves garlic - chopped small 

• 1 tbsp. coconut oil

• 2 tbsp. fish sauce

• 1 tbsp. red chili paste

• 1 can chickpeas 

• 2 tbsp. lime juice 

• Salt & pepper

• 1 bunch kale 

• Cilantro at the end for garnish 

Start by heating the coconut oil over medium heat and add the onion, garlic, jalapeno, bell peppers, ginger, mushrooms and red curry paste. Stir until the veggies are softened but enough texture that they hold their shape without getting stringy.  Add vegetable broth and bring to a boil. Reduce heat and simmer for 10-20 minutes depending on how much time you have. 

Add in everything else and stir together over medium heat for 10 minutes. (Add in kale at the very end to avoid over cooking) 

Ladle into serving bowls & top with cilantro. Enjoy!