This spicy soup and sarcasm have been my best friend these last couple of days. Don’t bother doing a winter trail in Toronto unless you are wearing warm clothes.
This won’t be the longest or most fascinating post, it’s the customary I’m sick in January post. The “I have a head that feel like lead and throat the feels like sandpaper, but here’s an amazing soup to chase away those flu-ey blues” post. Urgh. I’ll be honest, this broth based soup is really delicious but I’d choose a clear nasal pathway over it any day. So if we’re going to catch a cold we may as well catch a (little) break while we’re at it.
Yesterday was by far my most productive day with respect to reality TV. There is still a dent in the couch from where I lay only occasionally rolling around to find the remote. Sometimes I feel like we’re trying to run a million miles per hour but our bodies have other ideas and they find a way to get us to listen to them in the end. Turns out mine was looking for some spicy soup and TLC.
I know it’s important to slow down but all I ever hear is tech waits for nobody. Since kicking off the startup last year in July we’ve been on an amazing roller coster and haven’t really hit many pause moments and when we do, Love To Eat It is sitting at the back of our minds. Even though I’m tucked away in a seriously squishy blanket craving more reality TV, I also know I’ve got to fight through this foggy head to get some work done so this soup is basically getting me through the day.
Malaysian ‘Get Well Sooner’ Soup
My ‘get well sooner’ soup is so easy to make and about all I have the energy for at the moment. If you haven’t got something at hand please feel free to substitute away. For example spring onions instead of coriander, perhaps you favour chicken over mushrooms and a lemon in place of a lime? This Malaysian style soup is open to all sorts. Whenever I get remotely poorly I cash in on the love my taste buds have for a spicy soup and go crazy with it.
So even though we can’t always hit the pause button, we can work from under a squishy blanket with some yummy Malaysian ‘get well sooner’ soup. It’s fiery, fierce and has some serious kick to it! So in the spirit of you are what you eat, it’s got everything I need to be at the moment.
- 1tbsp coconut oil
- 1 garlic clove, finely chopped
- 1tsp ginger, finely grated
- 1/2tsp fresh turmeric, finely grated or same amount in ground turmeric
- 1/2tsp ground coriander
- 1 small green chilli, finely chopped (optional)
- 1tbsp red curry paste
- 1tbsp coconut sugar
- 1tbsp tamari
- 3 cups vegetable stock
- 1 cup sliced mushrooms
- A handful of fresh coriander leaves
- Juice of one lime
- In a saucepan melt the coconut oil on a medium heat and throw in the garlic, ginger, turmeric, ground coriander, green chilli if using, red curry paste and sauté for a couple of minutes until fragrant.
- If it’s looking a little dry, add a tablespoon or so of the stock to really get it cooking. Stir in the coconut sugar and tamari and sauté for a few more minutes.
- Add the stock, throw in the mushrooms turn up the heat and bring to a boil. Then reduce the heat, throw in the fresh coriander leaves and lime juice and simmer for about twenty minutes and it’s ready to serve!