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!
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!
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. For this recipe, I used zucchini, sweet bell peppers, mushrooms and kabocha squash.
Honey Garlic Stew
You will need:
3 large honey garlic sausages
1 kabocha squash
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!