Thai Coconut Curry Shrimp Soup

I’ve been battling a naaaasty cold over the past few weeks. Coughing, sinusy stuff. Ugh. No fun. And with that cold has come a very strong hankering for soup. This soup helped the cold and made me feel a lot better!

DSC_0329First things first, melt some thai red curry paste in the bottom of a pot.

DSC_0330Add broth. I used no sodium added chicken broth.

DSC_0331Cube up some butternut squash and dice some onions and throw into the pot to simmer until soft.

DSC_0333Once everything is cooked, puree and transfer back to the pot. Here’s where I wish I had an immersion blender. Add the can of coconut milk.

DSC_0334Last steps include adding the shrimp, peas and spinach and cooking until the shrimp is no longer translucent, and the spinach has cooked down.

DSC_0336This beauty is ready to serve!

DSC_0338Aromatic and only slightly spicy. Enjoy to kick your spring cold to the curb!

Thai Coconut Curry Shrimp Soup

You will need

2 tbsp Thai Red Curry Paste

4 cups no sodium added chicken broth (make your own – it’s easy and delicious!)

1 can full fat coconut milk

1 butternut squash, peeled and cubed

1 onion, diced

1 cup baby spinach

1 cup frozen pees

1 lb shrimp, peeled and deveined

Begin by heating red thai curry paste in a large pot. Add stock to pot and simmer. Dice and cube squash and onion and add to the pot. Cook until squash is tender (about an hour), and blend. Add coconut milk. Add shrimp, pees and spinach and cook until shrimp is pink. Adjust seasoning and enjoy!



Honey Garlic Stew

Some of my favourite recipes come purely from the inspiration of the ingredients I have in my fridge or my freezer. For instance, this recipe was inspired by these amazing honey garlic sausages we picked up at Costco on our last run. From there, I chopped up all the veggies I had in the fridge and turned it all into a flavour sensation. DSC_0330For this recipe, I used zucchini, sweet bell peppers, mushrooms and kabocha squash.

DSC_0328I used my handy dandy cast iron skillet to get a nice crisp to the sausages.

DSC_0331I threw all of my veggies into my big cast iron pot.

DSC_0333Then I covered it with homemade chicken broth.

DSC_0335I added a can of chickpeas and let it bubble away.

DSC_0334Check out that incredible char on those sausages!

DSC_0337Once the chickpeas were soft and sausages were cooked through, I diced them up and added them to the pot, along with 2 cups of baby spinach leaves.

DSC_0338I added honey and garlic and let the stew simmer to combine the flavours.

DSC_0340It may not look like much, but this meal packed a powerful flavour punch.

Honey Garlic Stew

You will need:

3 large honey garlic sausages

1 zucchini

1 kabocha squash

8-10 mushrooms

2 sweet bell peppers

2 small onions

2 cups low or no sodium chicken broth

1 can no sodium chickpeas

1 cup fresh baby spinach leave (you can use frozen too!)

2 tablespoons honey

1 head of garlic, minced (That’s right, I said a head!)

Begin by heating a pan and cooking the sausage. While the sausage is cooking, begin dicing your vegetables. Add veggies to a large pot. Saute for 5 mins. Add broth and chickpeas. Simmer until chickpeas are tender (this took about an hour). Once chickpeas are soft and the sausage is cooked through, slice up the sausage and add to the pot. Add spinach, honey and garlic and simmer for another 5-10 mins. Serve with crusty bread to soak up the sauce. Enjoy!