Thai Curry Soup

 

Soup swap?! Ok count me in! Have you ever heard of a cookie swap? Well a soup swap is similar minus the 100g of sugar. It is actually hard to taste all the soups when there are 10 different types! Everyone else was just taking a little bowl full of one and walking away…except me. I put a little in my bowl, tried it, told everyone what it was, and went on to the next soup. My favorite was this green one (maybe broccoli?), butternut squash soup, and a non-dairy creamy rice and chicken.

I love curry and Thai food so I thought I would make a plant-based soup. Well, I tasted it and I refused to bring it because it was not good. It was way too sweet! I realized my coconut milk was sweetened (ugh). So from there I added apple cider vinegar and water to help cut down on the sweetness (which did help). My husband and friend tasted it and said it was not bad and to bring it. I totally wanted to dump it and was embarrassed to bring it.

Well, I brought it to the party and made sure to warn everyone that sounded excited to taste it. I seriously said, “Guys take a spoonful it is too sweet and I won’t be offended if you don’t eat it.” Mind you there was about 10 soups there and at the end of the night I had 1 one more serving left. To my surprise, so many people loved it and asked for the recipe. I saw my one friend in Shoprite today and she reminded me to send her the recipe. So here y’all go!

The morale of the story is to stop being such a dang perfectionist! I almost wasted all this soup, but instead excited a bunch of taste buds.

Anyone else struggle with being a perfectionist?

Think about the times you have been a perfectionist that it caused you to skip nights out with friends, stay home for extended times for a sparkling clean house, or start a fight with a loved one because of your perfection tendencies. This often leads to anxiety, comparison, worry about other opinions, and bring on negative emotions. Now take my situation and put your circumstance in the place of soup. Maybe there was a time you didn’t feel good about yourself and you missed a night out with friends. Think about how much fun you could have had or a life you could have touched by being present.

Whatever your situation may be, I encourage you to step out of your comfort zone and go with that “not so perfect soup”, you never know what a relief it will feel like. If people don’t like it, well guess what.. who cares! Remember you can not please everyone! Having a few failures in life will humble you and encourage you to make it better. If you are not failing at a few things, you are not growing. So next time your perfectionism hits, kick it out of your way, it has no positive meaning in your life.

Just so you know, I am basically writing this for me because each of those examples are real life for me. I have always been a perfectionist (thanks dad) and constantly working on it. I find that my anxiety has gone down when I gave it to the Lord. Whether you are a believer or not, perfectionism can eat at your life. I may be preaching to myself, I just know I am not the only one that struggles with it. Feel free to reach out to me if you need some one-on-one encouragement.

In this recipe, I didn’t add the vinegar and sweetened coconut milk, instead provided it as I wish I had made it...with unsweetened coconut milk.

IMG_7372.JPG

Thai Curry Soup

Serves: 8-10

Directions:

  1. In a pot (crock pot, dutch oven, or pressure cooker), head oil, ginger, Thai sauce, curry, and turmeric. Cook for 2 min.

  2. Add garlic, red pepper, red onion, carrot, and kale. Cook for 5 min.

  3. Add remaining ingredients, except noodles and toppings.

  4. Cook for about 1 hour.

  5. Cook noodles separately per package, rinse, and add to soup.

  6. Enjoy with toppings!

Ingredients:

  • 2 tbsp olive oil

  • 2 tbsp fresh ginger, shredded

  • 2 tbsp red curry paste OR

    1 tbsp Thai red chili paste + 1 tsp curry powder

  • 2 tsp curry powder

  • 1/2 tsp turmeric

  • 2 large garlic cloves, minced

  • 1/2 red pepper, chopped

  • 1/4 red onion, chopped

  • 1 carrot, chopped

  • 1 large kale stalk, leaves chopped

  • 4 cups broth

  • 1 can unsweetened coconut milk

  • 1/2 tbsp fish sauce

  • 1/2 lime juice

  • 1/2 block of tofu, cubed

  • rice noodles (I used quinoa noodles from TJ)

  • Toppings: lime slices, red cabbage,

    red onion, hot sauce, jalapeno, cilantro