Is it raining where you are? It is here. My friend Katie is visiting and I keep noticing how much more fun to cook with friends. Just checked the Costa Rica weather forecast: we are in for ten days of non-stop rain. At first we’re thinking …. well, brownies were at the top of the list. But mom always said no dessert before dinner so we had to make a rainy day soup to go along with it. We ventured out to the garden to collect some of my favorite ingredients for this super yummy spicy wonder … lots of heating foods for fall/rainy season weather.
From the garden: lemongrass, turmeric root, ginger root. coconuts for coconut milk
- 4 C veggie stock
- 1 C coconut milk (canned is OK if you don’t have fresh coconut)
- 1 to 2 TBSP red Thai curry paste (depending on how spicy you like it)
- garlic, ginger, turmeric, onion sauteed in a little olive or coconut oil
- chopped carrot, shitake mushroom, bell pepper
- fresh cilantro, green onion
- 1 lb. shrimp, optional or use tofu
- fistful of lemongrass
- One lime
After sauteing the finely chopped garlic, ginger, turmeric, and onion add veggie stock. Throw in the lemongrass (I like to tie mine into a knot to keep it bundled together) and curry paste and let it simmer for 10 minutes. Fish out the lemongrass. Add carrot, shitake mushroom, bell pepper and shrimp (peeled and deveined) or tofu. Turn heat to medium for three minutes. Turn heat to low and add coconut milk while stirring. Garnish with cilantro and green onion. Serve with jasmine rice and a slice of lime.