When your sick, feverish, hurting and just flu-ed out, what do you eat? What's your go to recipe? Wife, kids or yourself. My wife came home early the other day from work (I thought she had been fired) sick the other day. She looked at me and said, "I don't feel so good." (whew!!!). I know I'm bad. Anyway, I made her a class favorite. It put a wonderful sick looking smile on her face that I'll remember for eternity. May I show you? ...and please post your [sick] recipe.
Here it is:
Thai Coconut Shrimp Soup
Ingredients
1 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger root
2 teaspoons minced lemongrass or lemongrass paste
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
1 cups vegetable broth
1 can of baby clams with juice
3 or 4 porcini mushrooms(diced)
1/2 pound medium shrimp, peeled and de-veined
2 cups Silk Unsweetened Coconut Milk
1 cups Napa cabbage, finely shredded
sea salt to taste
lime wedges, for serving
fresh cilantro or parsley, for serving
green onion, sliced, for serving
Method
In a small sauce pan put in the broth and the porcini mushrooms. Bring to a boil then cut back to simmer until porcini mushrooms are soft. In a separate medium sized pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth(with porcini). Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk, cabbage and clams with the juice. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like. I put some sliced habanero in mine. Enjoy.
Serves 2 to 3 very sick people.
Here it is:
Thai Coconut Shrimp Soup
Ingredients
1 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger root
2 teaspoons minced lemongrass or lemongrass paste
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
1 cups vegetable broth
1 can of baby clams with juice
3 or 4 porcini mushrooms(diced)
1/2 pound medium shrimp, peeled and de-veined
2 cups Silk Unsweetened Coconut Milk
1 cups Napa cabbage, finely shredded
sea salt to taste
lime wedges, for serving
fresh cilantro or parsley, for serving
green onion, sliced, for serving
Method
In a small sauce pan put in the broth and the porcini mushrooms. Bring to a boil then cut back to simmer until porcini mushrooms are soft. In a separate medium sized pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth(with porcini). Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk, cabbage and clams with the juice. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like. I put some sliced habanero in mine. Enjoy.
Serves 2 to 3 very sick people.