Thai Coconut Curry Soup
Ahhh January. Minus 30 C this past week and the kids have colds/the flu (I’m in denial that Im sick too… however if you were to ask my co workers they might just say that I am😬). This seems to be an annual occurrence. December is just so much fun and so busy that when it finally slows down in January we all are just so run down. At the start of any cold or flu I’m big on the 4 S’s: Sweat, Sleep, Steam and Soup.
I still workout, just walking until I’m sweating. I sleep as much as possible and have the kids do the same. We also steam. Whether it’s a steam room, our faces over a steaming pot of water or sitting in a steam filled bathroom. Im a big believer in releasing toxins whether through sweat or steam to get rid of these nasty viruses.
And of course the last S is for soup. My kids say they “kinda like getting sick because you let us watch TV and make such good soup”🙌😂
This version is sure to clear anyone’s sinuses and is extremely immune boosting: Thai Coconut Curry with fresh ginger, lemon grass, garlic, chilli peppers, spinach, turmeric and curry. Soooo yummy. And I swear my kids will eat anything so long as it’s in soup!
**update. My cold lasted 3 days from start to finish and that’s with working a nightshift in there too! I attribute the low frequency of illness in our home and the low duration to diet.**Ingredients:•4 lemon grass stocks•3-4 whole red chilli peppers•whole ginger•4-5 cloves of fresh garlic•basil leaves•2L organic or homemade vegetable stock•2 cans organic coconut milk •salt and pepper, turmeric, curry•handful of fresh basil (optional)•soy sauce•4-5 large potatoes•3-4 red bell peppers•1 purple onion•2-3 limesRecipe:•In a large stock pot, on medium-high heat combine 2 Litres of homemade or store bought organic veggie stock, 4 tbsp soy sauce and red chilli paste to taste (it adds quite a bit of spice!).•Add 4 lemon grass stocks, 3 or 4 whole red chillies, handful of basil leaves and a whole piece of ginger. You will strain out all of these before serving but they add the majority of the flavour to this soup.•Add 4-5 peeled and cubed large potatoes (this is optional but when my kids are sick I like to make soups as hearty as possible). •In a small frying pan sauté diced red pepper(3), onion(1) and minced garlic 4-5 cloves). •Add frying pan mixture, 2 cans organic coconut milk, turmeric and curry to stock mix. •Bring soup to a boil then cover and reduce heat to a simmer. •Sauté fresh spinach in frying pan (I used 1 full bunch) then add to soup. •Continue to simmer, covered, for about 45min-1hr (the longer you leave it the stronger it is). •When done simmering use a strainer to remove lemon grass stocks, basil leaves, whole chillies and ginger. •Add salt and pepper and more turmeric or curry to taste. •Serve with fresh basil, a squeeze of lime and a side of white rice.