Category Archives: Soups

Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

I love the flavors of Thai cooking. The contrasts between sweet, sour, salty and spicy are intriguing and unique. This soup, with flavors of creamy coconut, spicy red chilis and a bit of curry, finds balance with citrusy lemongrass and lime. This is a recipe I’ve wanted to make for a while now. There are endless variations of this soup, but this is my lightened up interpretation. The end result is delicious.

The key ingredient is coconut milk and normally, I’ve always reached for the canned variety. Even though I’ve only used the light version, the amount of calories, fat and saturated fat is really high. I’ve been trying to reduce the amount of saturated fats in my diet to keep my heart healthy. For this recipe, I decided to give Silk’s Unsweetened Coconut Milk a try. I did my homework on this and was so shocked to see the difference between Silk and the light canned coconut milk. Cup for cup, Silk has 45 calories compared to 180 in the canned milk. Most important to me, Silk has just 4.5 grams of fat, 4 of them saturated, compared to 16 grams of fat with 12 of them saturated in light coconut milk! That is about the maximum number of saturated fat you should have in your diet in one day!

With so much flavor going on in this soup and great textures from the creamy broth, wonderful shrimp and Napa cabbage, I doubt you’ll miss any of the fat or calories from canned coconut milk.

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

Thai Coconut Shrimp Soup

2 tablespoons olive oil
4 cloves garlic, minced
4 teaspoons grated fresh ginger root
4 teaspoons minced lemongrass or lemongrass paste
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
2 cups vegetable broth
1 pound medium shrimp, peeled and deveined
4 cups Silk Unsweetened Coconut Milk
2 cups Napa cabbage, finely shredded
sea salt to taste
lime wedges, for serving
fresh cilantro or parsley, for serving
green onion, sliced, for serving

In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.

Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like.

Serves 4 to 6.

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

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Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

This conversation is sponsored by Silk. The opinions and text are all mine.

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Gazpacho

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

While driving the other day, my daughter and I pulled into a roadside farm stand. There was the sweetest and most adorable older woman proudly arranging her tomatoes. For every basket my eyes landed on, she’d say, “Go ahead and try one!” That sweet lady knows exactly what she’s doing. I walked away with more tomatoes than I knew what to do with! I’m a sucker for sweet face.

I owe her, though. She gave me an excuse to finally make gazpacho. A chilled tomato soup that I could eat every day. I haven’t made it in ages because…well…my family says they don’t like it. I made it anyway.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho has so many variations. I’d eat any one of them. Although, I will say, recipes calling for tomato juice…hmmm…not so much. I’ve interpreted my own idea of gazpacho many times, but this…this is my favorite. This recipe is based on the authentic preparation of gazpacho, but with a twist or two. Authentic Andalusian gazpacho, where it originates, uses bread to give the soup body and subtle flavor. The bread is traditionally soaked with water for about thirty minutes then drained before being processed with the tomatoes. I omit the water and instead, use the juices from the tomato. It’s wonderful, fresh, summery, and filling. I’m in love with this recipe.

And guess what? So is my family.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho

3 to 4 1″ slices of a crusty baguette (See Notes)
2 1/2 pounds tomatoes, cored and cut in half
2 medium cucumbers, peeled, seeded and roughly chopped
1/2 small red onion, roughly chopped
1 clove garlic, peeled and minced
2 1/2 tablespoons red wine vinegar
1/4 teaspoon cumin
1 1/2 teaspoons fine sea salt
1/4 cup extra virgin olive oil

Garnish with…
finely diced avocado
finely diced cucumber
finely diced red onion
grape or cherry tomato slices
a few sprigs of fresh lemon thyme (try regular thyme or basil if you’d like)
freshly ground black pepper
a squeeze of fresh lime
drizzle of extra virgin olive oil

Place the bread slices in a medium bowl topped with a fine mesh sieve. Squeeze the tomato halves over the sieve to remove the seeds and allow the juices to run into the bowl with the bread. Place the tomatoes into the pitcher of your blender as you work. Press the seeds and any pulp through the sieve using a rubber spatula or your hands. Allow the bread to soak in the tomato juice for about 20 to 30 minutes.

In two or more batches, process the tomatoes, the bread and the rest of the ingredients in the blender on its highest speed until smooth. Pour each batch into a large serving bowl. Once done, use a whisk to bring it all together. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Serve in chilled bowls and garnish with your favorites!

Serves 4

Adapted from Gazpacho Andaluz | Saveur

Notes

  • Use your favorite crusty baguette. I love using a sourdough. Its tartness just complements this perfectly.
  • Traditionally, the crust is removed from the bread before soaking. I like to use the crust. I think it adds body and flavor.
  • Serve this as a light dinner or serve it as an appetizer in shot glasses with some colorful garnishes!
    Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup