Tag Archives: vegetables

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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Sweet Potato Apple Ginger Juice

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan

You probably already know by now that I love juicing. Yes, you’ve heard me complain endlessly about cleaning the juicer, but somedays, it calls to me. With a fridge full of produce, I spent most of my Saturday morning playing mad scientist. Nothing was safe in those veggie bins! By the end, I bottled more juice than I can tell you! I’ll be sharing some of my odd combinations with you over the next few weeks and I promise to give you my honest opinion.

I’ve heard of juicing sweet potato before and have been intrigued. I love sweet potatoes. Pairing it with apple and ginger creates a really nice seasonal fall juice. The flavors go so well together and with sweet potatoes and apples at their season’s best right now, this just made sense. Nutritionally, this juice is well under 150 calories and is a great source of potassium, beta-carotene and Vitamins A and B6.

So…the verdict on taste? This juice tastes really delicious and very much how I thought it would, but one thing I wasn’t crazy about was the starchiness from the potato. It does add a silky texture to the juice, but much of it settles to the bottom of the glass, which is actually a good thing. Except, I can’t tell you this is good to the last drop! No, really, it’s very tasty, I’d just put the glass down before you hit the loveliness at the bottom!

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan

Sweet Potato Apple Ginger Juice

1 medium sweet potato, peeled, ends trimmed and halved
1 medium apple, halved and seeds removed
approximately 1 inch knob of ginger

Process the ingredients in your juicer in the order given following manufacturer’s instructions.

Serves one.

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan