Holy cow…it’s February. Did you know this? It’s February. Crap. Days are passing by me like a freight train. I’ve been having a tough time keeping up with posting delicious recipes. I’m so sorry. The truth is that I’m holding out on you. I’ve got tons of delicious treats that have been brewing up in this little kitchen of mine as I’ve been dealing with winter blues, cabin fever, and job stress. I just have to sit my butt down, and type them out. So here we go….
First, I will catch you up a bit. Recently I celebrated my 34th birthday. I made the mistake of working on my birthday…what? But my sweet man took me out on an unforgettable birthday dinner to a fabulous french restaurant in Kansas City, Le Frou Frog. It’s a beautiful and quaint restaurant in the inside….the outside, eeeeh…well, looks like a defunct strip club. I kid you not. But don’t let that deter you like it did me for the past 5 years. If you are ever in KC and are in need of a great dinner and lively night, check it out. My husband got the biggest KC strip I had ever seen, dripping with drool-icious green peppercorn sauce. YUM. I had a chicken roulade stuffed with goat cheese, spinach, and sundried tomatoes. A winning combination. And of course some finger-licking fabulous french sauce poured on top. Love those french sauces. Why can’t I recreate them! Eeeeeerhmergerd. Oh and then topped the night off with my fave, creme brûlée. I died and returned to Paris. It was the best.
Aside from my birthday and crazy work schedule, I’m in a daily battle and staring competition with my pour chocolate lab, Guinness. I typically take him on daily walks, but my poor sad old man dog hasn’t gone on a walk in over a week because wind chills are below zero in this crazy town. UGH. WHO LIVES LIKE THIS! And how do people in Canada survive? Or even Minnesota! Seriously. I’m wearing two pairs of long underwear…TWO.
The main thing getting me through this crazy cold winter has been cozy and comfy soups. I constantly crave Pho, day in and day out. I love the fresh cilantro, basil, and bean sprouts that get stirred into the hot delicious bowl of goodness. There is an amazing little Vietnamese place that I frequent called Vietnam Cafe. It’s paradise on earth and in a bowl. But alas, I am no Pho master. So instead, I’ve created a love child soup between Thai curry and Pho…sort of.
This Thai Coconut Curry soup is set up like Pho: fill your bowl with “noodles”, pour in the broth curry soup, top with cilantro, basil, sprouts, and siracha. Instead of rice noodles, I use my favorite veg swap, spaghetti squash. It’s healthy, nutritious, low carb, whole food. It’s good for you. Do it. But…with that being said, you could easily use rice noodles instead.
If you are a bit bored with your regular soup rotation, give this one a go. It’s comforting, lively, and will definitely brighten any gloomy day.
Paleo Thai Coconut Curry Soup
Serves 6 to 8
- 1 medium spaghetti squash
- 1 Tablespoon coconut oil
- 1 large red onion, sliced thin (reserve some for garnish)
- 2 Tablespoons green curry paste
- 1 Tablespoon fresh grated ginger
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 3 cloves garlic, minced
- 2 15 oz cans of light or full fat coconut milk
- 6 cups of low sodium chicken broth
- 1 1/2 lbs chicken (breast or thighs)
- Juice of 1/2 large lime
- 1 Tablespoon fish sauce
- 3/4 teaspoon salt (or to taste)
- 10 oz raw mushrooms, sliced
- 1 cup snow peas, chop into 1/2 inch pieces
- 1/4 cup cilantro, chopped
- 1/4 cup fresh basil, leaves torn
- Garnish: cilantro, basil, chile paste, lime wedges, scallions, bean sprouts
- Place spaghetti squash into microwave. Microwave for 5 minutes. Slice in half, remove and discard seeds. Place into a shallow glass baking dish with 1 inch of water. Place back into microwave. Microwave on high again for an additional 10 to 12 minutes. Remove from microwave and set aside.
- In a large dutch oven, heat coconut oil over medium heat. Place most of the sliced red onion into the pan. Reserve about 1/4 cup of red onions for garnish on top of the finished soup. Saute the sliced onion for 2 to 3 minutes. Add the curry paste, ginger, curry powder, coriander, and garlic to the onions. Cook over medium heat, stirring constantly, for about 3 minutes.
- Add broth and coconut milk, stirring until mixture is combined. Add chicken and then bring coconut broth to a boil. Add fish sauce, lime juice, salt, and sliced mushrooms and combine. Cook covered for 15 to 25 minutes or until chicken is cooked through. Stir occasionally. Remove chicken from pot and set aside to cool so that you can shred it. Shred the chicken (I use two forks).
- Bring the soup back to a boil and add the snow pea pods, shredded chicken, cilantro, and basil to the pot. Cook for an additional 2 minutes. Remove from heat.
- Using a fork, pull the spaghetti squash “noodles” from the squash. Place about 1/2 cup of squash noodles in the base of each serving bowl. Ladle Thai soup over the squash noodles. Garnish with additional sprigs of cilantro, basil leaves, Thai chile paste, scallions, and/or bean sprouts.