This is a SUPER EASY recipe that I put together while looking for ways to use my home made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking. the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.
- 6-7 whole Thai chilies – tops removed
- 2 cucumbers, sliced thick
- 1″ piece of fresh ginger, skin removed, and sliced with the peeler into soup
- 1/4 cup bell pepper and onion slices
- 2 bunches or more of fresh basil
- 2 tablespoons lemon juice
- 1 quart full fat coconut milk
- 1/4 cup vegetable broth
- 1-2 tablespoons maple syrup (Optional)
Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.
I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.
- 1 red onion – quartered
- 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered
- 8 large radishes – halved
- 2 bell peppers – seeded and quartered
- 2 cucumbers – halved lengthwise and cut into thirds
- 1 avocado
- 1 bunch celery hearts
- A generous amount of basil and mint (I used A Lot – but season to taste)
- Some oregano, thyme, and cilantro (season to taste)
- 1/3 cup olive oil
- 1 tbsp lime juice
- salt, pepper
After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!
Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.
Blend until everything is liquefied and well combined. Chill and serve.
How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.
- 2 cups seafood mix (squid, muscles, shrimp, scallops)
- 3/4 can coconut milk
- 2 tbsp lemon juice
- 1 cup water
- 1 cup mushrooms
- 2 bay leaves
- Red pepper flakes
- 1-2 tsp Tabasco
- Cardamom, coriander, thyme, basil, sea salt, cumin
- 2 cups baby kale leaves
Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.
A minute or two before the end, before you take it off the heat, and the kale leaves and stir.