Do you hear that? It’s the sweet, sweet sound of weekend bouncing around in your head. After a blizzard-filled week and with more on the way, I hereby declare this a, “lock your doors for 72 straight hours and burn continuous fires and drink good red wine and eat good food and watch forensics shows non-stop and maybe that show “obsessed” because you guys it’s really good and don’t even glance at the laundry pile and don’t ever and I mean ever get out of your pajamas and just know that you can sweep next week and actually maybe wash your hair but only because there might be a beetle in it” weekend.
Don’t you agree?
By the way, there’s not a beetle in my hair.
I’m sorry if that grossed you out. And right before discussing food. GEEZ.
Coconut Curry Soup with Shrimp:
What it took for 2:
* 12 black tiger shrimp (or your favorite kind)
* 1 (14.5 oz ) can of coconut milk
* 2 cups cooked brown rice
* 2 Tbs. red Thai curry paste
* 3 cups organic low sodium chicken broth
* 1 Tbs. fish sauce
* ½ yellow onion, sliced
* 3 garlic cloves, minced
* 1 cup frozen peas
* 1 cup frozen edamame
* 2 Tbs. fresh lime juice
* 1/4th cup cilantro, for garnish
In a large saucepan or dutch-oven, heat 2 Tbs. extra virgin olive oil over medium-high. Add the onion and cook for about 3 minutes. Add the garlic and bloom for 30 seconds. Add the curry paste and stir around for a minute. Add the coconut milk, broth and fish sauce. Bring to a boil, reduce heat and simmer for about 5 minutes. Add the peas and edamame and continue to simmer, another 5 minutes. Add the shrimp and cook until they become opaque, 2 minutes. Lastly, toss in the brown rice and stir to combine.
Ladle into bowls and garnish with cilantro and spritz with lime. And spritz it good because it brings the soup to life!