Tag Archives: dinner

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

Sign up and get Silk® coupons, new offers and recipes once a month AND monthly giveaways like a chance to win Silk® for an entire year!

Follow Silk® on Facebook for even more great ideas for creating healthier plant-based, dairy and gluten free recipes!

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.

FacebookTwitterGoogle+TumblrKindle ItStumbleUponRedditEmailPrintFriendlyShare a little love...

Five-Spice Roasted Butternut Squash

Five-Spice Roasted Butternut Squash | @tasteLUVnourish | #butternut #squash #five-spice #sidedish

I’ve had a bottle of Chinese Five-Spice powder in my cabinet for longer than I’ll admit. Let’s just say, it’s probably been in there way too long. I’m sure I had wonderful plans for it when I bought it. But, that jar has only gone as far as being opened long enough for me to take a nice long whiff of its sweet and spicy aroma. Until the other day…

Bells went off in my head as I tried to come up with a different way to use butternut squash and realized how perfect five-spice would be. Chinese Five-Spice is a combination of cinnamon, anise, fennel, clove and Szechwan peppercorns. Some combinations include ginger and licorice root in place of the peppercorns. Either variation will work great with this. The sweet and nutty flavor of the roasted butternut is so well suited for the flavors of the five-spice. The spicy fragrance fills the house as this is roasting. It’s really warming and sweet.

This simple recipe could not be easier and would make a fantastic side dish for a weeknight meal or for a holiday dinner. My family, some who have claimed not to like butternut squash, loved this so much that I made it twice in just the past week!

Five-Spice Roasted Butternut Squash | @tasteLUVnourish | #butternut #squash #five-spice #sidedish

Five-Spice Roasted Butternut Squash

2 1/2 to 3 pounds butternut squash, peeled, seeded and cut into 1 inch cubes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons Chinese Five-Spice powder
1 tablespoon pure maple syrup

Preheat oven to 400 degrees.

Arrange butternut cubes on a large baking sheet. Drizzle the cubes with olive oil, salt, pepper, five-spice powder and maple syrup. Using your hands, toss it all together, getting all of the cubes coated.

Place in the oven and roast for 30 to 35 minutes or until tender.